Tuesday Cuppa Tea Irish Things

Hello and welcome to my Irish tea for St. Patrick's Day tea edition of Tuesday Cuppa Tea!

I hope that Irish Eyes are smiling for you this week! 

It's been fun putting this togethe...and it really started as an Irish breakfast...with a Shelley Shamrock teacup, Irish Breakfast Tea, crumpets and boiled eggs in Guinness eggcups!

I had to grab a quick window of sunlight pretty early in the morning, as rain was expected...no surprise, this is the Pacific Northwest...

Since this is Tuesday Cuppa Tea...meet my Irish teacup! A Shelley Shamrock pattern cup and saucer in the Dainty shape.  I love the little clover chintz pattern!

The pattern number is 8064 ad the color is the /57. The st was also made with various green and gold trim combinations, and the /57 means green handle and trim.  The pattern was made starting in 1908 when it was entered in the pattern books, and was made in Bute, Mocha, New York, Norman and Vincent shapes under older backstamps. Because it was a very popular patter, it ontinued to be made on the Dainty shape from 1940 to 1966 when the pottery closed. One of Shelley's more enduring patterns.

And another Shamrock set by Aynsley, England from the 1930s...that we used for tea a few days ago...

But back to today's Irish Breakfast tea....

You may remember that we had tea at the Tea Room At Port Gamble a few weeks ago, I posted about it HERE and brought home a tin of Irish Breakfast tea for St. Patricks Day. It is a nice loose tea...described as a blend of Chinese and Indian teas with some Golden Tips. It is very nice! 

 A few years ago we had to visit JoAnns Fabrics for something, and I saw this lovely shamrock fabric 

with copper flecks, so I bought some and made a tablecloth for my small tea table in the sunroom...isn't that perfect?!!

And I had to have my boiled eggs in our Guinness eggcups! A few years ago we were on a drive from our week in London up to the family in the midlands and happened to see a church fete going on, with a bit of a jumble sale...and found these. I LOVE them and Guinness was my Honey's favorite drink....until the Parkinson's Disease medications eliminated alcohol from his diet...

I take my tea with Demarara sugar...an Irish product...and here, with my Apostle sugar tongs...surely it's St. Patrick!

This lovelhoto with Daffodils and an Irish Belleek teaset is from Tea Time Magazine...

And my crumpets! Jean, of a Delightful Repast blog has a great recipe HERE which turn out great! I use the rings I got from my English Nana...

in the middle of England where are families are, they are also called Pikelets...

That was breakfast...but for tea time...

I made Irish Scones that I got from a Kerrygold Irish Butter packet I bought at Costco, and they were delicious! I have added the recipe here:

Irish Scones

These delicious baked goodies make a strong case for scones becoming part of a traditional Irish breakfast.  Kerrygold Butter keeps them moist yet light. Topped with jam or preserves they could almost be breakfast all on their own.

Ingredients:
1 3/4 cups (about 8 ounces) all-purpose flour---I used 1/2 whole wheat
1/4 cup sugar, plus additional for sprinkling over tops
2 teaspoons baking powder
1/2 teaspoon salt
4 tablespoons (2 ounces) cold Kerrygold Pure Irish Butter, cut into pieces
1/3 cup raisins
1/2 cup whole milk--I used almond milk
1 large egg, plus additional beaten egg for brushing over tops

Directions:
Heat oven to 425° F. Sift together flour, 1/4 cup sugar, baking powder and salt into large bowl. Using fingertips or pastry blender, rub or cut the Kerrygold Butter into flour mixture to form coarse crumbs. Add raisins. Whisk together milk and 1 egg. Make a well in the flour mixture; pour in milk mixture. Using fork, stir just until soft, moist dough is formed.

Turn dough out onto lightly floured surface; gently knead 1 or 2 times to incorporate loose pieces of dough. (Do not over knead.) Pat dough to 1 1/2-inch thickness. Using well-floured 2 1/2-inch biscuit cutter or bottom of a glass, cut out about 6 rounds, recombining scraps as necessary. Place rounds on lightly buttered baking sheet. Brush tops with additional beaten egg; sprinkle with additional sugar.

Bake until golden brown, about 14 to 17 minutes, rotating pan halfway through baking for more even browning. Serve warm with Kerrygold Irish Butter and jam.

Makes about 6 servings

Note: These scones are more muffin-like in texture; dough will be moist and wet, which ensures a tender texture.

So thanks for joining me for an Irish Tuesday Cuppa Tea!

I am joining:

 Tea Cup Tuesday 
 Bernideen’s Teatime, Cottage and Garden
Home Sweet Home

Share Your Cup

Here is the Tuesday Cuppa Tea linky for your tea related posts...please remember that it is SSSLLLOOOOOOWWWW but if you are patient...it's there!  I am so looking forward to visiting you!

An InLinkz Link-up