October 29th, 2018 — Tea Time

Tea Time


Kyle lived in England for 3 years while getting her Bachelors Degree and we went with her every year to settle her back in at Uni.  The British do lots of things differently. Very differently. Don’t get me started on the very important difference between pants and trousers.


But the one thing they do better than anyone else is tea.  We never made it to Claridges for a proper English Tea but Downton Abbey makes for a very proper tutorial.


We have a cupboard full of teas and when Kyle goes to England for a visit my list of things I want her to bring me this year are: Orange Pekoe tea and something with Shakespeare’s insults on it.  Like a tea towel.


Tea is good any time of the day, with friends or alone.  There is a lot of comfort in a small cup of a hot beverage.


Last winter we started sharing tea time at the shop. 


 We set out tea cups, saucers, proper napkins (serviettes to the Brits, please don’t embarrass me and call them napkins when you’re in England) and baked something wonderful from scratch.  Cakes, cookies, muffins, all took a turn on the cake stand. We’ll continue the tradition this year as well. Drop in the first Saturday of the month, November through April; balance a cup on your knee and enjoy Kyle’s latest baked goods.


Gluten Free Scones

1 3/4 cups gluten free flour

2 Tablespoons sugar

2 teaspoons baking powder

1 teaspoon gelatin

1/2 teaspoon salt

1/4 teaspoon nutmeg

1/2 cup cold butter

1 grated apple


2 eggs or egg substitute

1/3 cup milk – I always use almond milk


Mix together dry ingredients.

Cut butter into pieces and work into dry ingredients until crumbly.

Add grated apple.

Beat eggs (or egg substitute) and milk together until frothy and add to dry ingredients. Mix until well combined and dough is sticky.

Preheat oven to 400F.

Drop 1/3 cup of dough at a time onto baking sheet and let sit 15 minutes.

Bake 15-20 minutes until golden brown.

Best eaten warm or pop in the microwave for 20 seconds to reheat.

Serve with butter, maple syrup or apple butter.




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