Raspberries and Cream Scones

Raspberries and Cream Scones

Ingredients

1 1/2 cups all-purpose flour

1/3 cup sugar
1 1/2 teaspoons baking powder
1/4 teaspoon salt
3 tablespoons cold salted butter, cut into pieces
3/4 cup freeze-dried raspberries, such as Just Raspberries
1 (3-ounce) package cream cheese, cut into small cubes
3/4 cup cold heavy whipping cream, divided
1/2 teaspoon vanilla extract

Method

• Preheat oven to 350°.

• Line 2 rimmed baking sheets with parchment paper. Set aside.
• In a medium bowl, combine flour, sugar, baking powder, and salt, whisking well. Using a pastry blender, cut butter into flour mixture until mixture resembles coarse crumbs. Add raspberries and cubed cream cheese, tossing to coat with flour mixture. Set aside.
• In a measuring cup, combine ½ cup plus 2 tablespoons cream and vanilla extract, stirring to blend. Add cream mixture all at once to flour mixture, stirring to combine. Bring mixture together with hands until a stiff dough forms. (If mixture seems dry, add more cream, 1 tablespoon at a time, until uniformly moist.)
• Turn dough out onto a lightly floured surface. Knead gently 3 to 4 times. Using a rolling pin, roll dough to a ½-inch thickness. Using a 2-inch round cutter, cut rounds from dough, rerolling scraps as necessary. Place scones 2 inches apart on prepared baking sheets.
• Brush tops of scones with remaining 2 tablespoons cream.
• Bake until edges of scones are golden brown and a wooden pick inserted in the centers comes out clean, approximately 19 minutes.

These fruity scones are a lovely addition to afternoon tea.

Christy

Regency Dinner Parties and Etiquette

Regency Dinner Parties and Etiquette

"The soup was fifty times better than what we had at the Lucases' last week; and even Mr Darcy acknowledged, that the partridges were remarkably well done; and I suppose he has two or three French cooks at least."
Mrs. Bennet, Pride and Prejudice

Dinner during the Regency was quite an affair encompassing several courses with a multitude of dishes at each. Guests who sat down to eat were faced with soup, meat, game, pickles, jellies, vegetables, custards, puddings- anywhere from five to twenty five dishes depending on the grandeur of the occasion.

The first course would have been soup, which the host would supervise the serving of. When that was finished and cleared away, he would carve the larger joints of meat (mutton, beef, etc.). The Gentlemen of the party would serve themselves from the dishes in front of them, and offer them to their neighbors. If a dish was required from another part of the table, a manservant would be sent to fetch it. Fortunately guests were not expected to try every dish on the table!

When the main course was cleared a small dessert of salad and cheese was put in its place until that was cleared in favor of the second course, which was a variety much like the first including many dishes savoury and sweet. This, in turn, was cleared, the cloth taken away and Dessert was served- usually nuts, fruits, sweetmeats and perhaps ice cream.

At last the ladies would retire to the drawing room to gossip and embroider and chat for about an hour while the gentlemen enjoyed their Port in the dining room. They would then gather for tea and conversation- sometimes cards, and tea again- until the party broke up, quite late in the evening.

A period volume, True Politeness: A Handbook of Ettiquette for Ladies offers the following suggestions:

• The hostess takes the head of the table; the seat of honor for a gentleman is at her right hand; for a lady, it is to the right of the host.
  
  
• It is usual to commence with soup, which never refuse; if you do not eat is, you can toy with it until it is followed by fish...soup must be eaten from the side, not the point of the spoon; and in eating it, be careful not to make a noise, by strongly inhaling the breath: this habit is excessively vulgar; you cannot eat too quietly.
  
  
• Always feed yourself with the fork, a knife is only used as a divider. Use a dessert spoon in eating tarts, puddings, curres, &c., &c.
  
  
• If what you are eating before dessert has any liquid, sop the break and then raise it to the mouth.
  
  
• The mistress of the household should never appear to pride herself reagarding what is on her table...; it is much better for her to observe silence in this respect, and leave it to her guests to pronounce eulogiums on the dinner.

Christy

The Georgian Breakfast

The Georgian Breakfast The elegance of the breakfast set forced itself on Catherine's notice when they were seated at table Northanger Abbey Breakfast, as we know it, was developed during the Regency. Prior to this a late morning meal of tea and coffee, rolls, breads, meats, eggs, etc. was provided around 10 a.m. Upon a visit to Stoneleigh Abbey, Mrs Austen, Jane's mother, was known to have remarked on the quantity of food at breakfast, listing, "Chocolate Coffee and Tea, Plumb Cake, Pound Cake, Hot Rolls, Cold Rolls, Bread and Butter, and dry toast for me". The lateness of the breakfast hour allowed people to run many errands which we would normally consider suitable for later in the day such as a visit to the park or library. While "morning calls" were actually made to friends in the afternoon, other events did take place. Until the late 1880's, weddings were required by law, to be morning affairs. This paved the way for Wedding Breakfasts- the ancestor to today's wedding receptions. Breakfast and Wedding cake were served and the party broke up in the early afternoon allowing the couple time to travel to their new home or honeymoon destination. As the working/Middle class became a greater part of society, mealtimes changed and an early meal around 8 or 9 in the morning was needed to start tradesmen and professionals on their way. This meal would have been eaten in the drawing room or dining room and would have revolved around cakes and breads such as Brioche, French bread, toast, plum cake and honey cake. Tea and chocolate were popular drinks to accompany this meal. In the Austen household, it was Jane's job to prepare breakfast for the family around 9 every morning. The Austen's breakfast consisted of pound cake, toast, tea and occassionally cocoa Jane often used the hour before breakfast for her own personal time. Her neice, Anna Lefroy describes the routine: "Aunt Jane began her day with music – for which I conclude she had a natural taste; as she thus kept it up – ‘tho she had no one to teach; was never induced (as I have heard) to play in company; and none of her family cared much for it. I suppose that she might not trouble them, she chose her practising time before breakfast – when she could have the room to herself – She practised regularly every morning – She played very pretty tunes, I thought – and I liked to stand by her and listen to them; but the music (for I knew the books well in after years) would now be thought disgracefully easy – Much that she played from was manuscript, copied out by herself – and so neatly and correctly, that it was as easy to read as print."

The Regency Desert Course

With Sugar on Top, the Regency Desert Course When the dessert and the wine were arranged, and Mrs Dashwood and Elinor were left by themselves, they remained long together in a similarity of thoughtfulness and silence. Sense and Sensibility In the 18th and 19th century, a formal dinner was looked upon as more than a fine meal. It was a sort of grand show. The finale of the meal--dessert--was the most elaborate and expensive course of the dinner; and it required a knowledgeable confectioner to create the spectacular dessert displays of the day. The dessert fare included biscuits in great variety and macaroons served for dipping into sweet wines and liqueurs. Sugar biscuits that were closely related to meringues and gimblettes de fleurs d'orange that were large knotted biscuits were popular. The most fashionable dessert--ices--were presented in little serving cups known as tasses à glaces and came in a variety of flavors including: pistachio, barberry, and rye bread.   The table was decorated with sugar-paste (pastillage) sculptures in forms such as cherubs and architectural shapes that recreated a garden or exotic locale in miniature. The display might decorate the dinning table throughout the dinner or grace a special dessert table in another room. This centerpiece was known as a plateau. It was generally placed on a mirror to increase the light and would include such items as temples and all the features usually found in a garden such as decorative pattern hedges (parterres) and flowers all created in sugar. The sugar-paste sculptures might be made by pressing the sugar mixture into elaborately carved wooden molds or by carving. Thus the confectioner would own an array of molds and special carving tools.   In addition to the table centerpiece decorations, each guest would find a tiny molded sugar basket filled with bonbons or 'jeweled fruit' beside their place setting. Even the place card might be a sugar sculpture, often in the form of the coat of arms of the guest. The confectioner's expensive and ethereal sugar-paste art began to be replaced by durable unglazed porcelain, known as biscuit, which looked very like sugar-paste. The French Vincennes/Sèvres porcelain factory began producing biscuit table figurines around 1751. By 1790, the Danish court owned a collection of 850 pieces of porcelain meant to decorate the dessert table ranging from the ubiquitous pavilions, statues, and urns to cascades and warships. The Prince of Wales had a separate confectioner's kitchen in his Brighton Pavilion and kept three confectioners on his staff so that he could entertain in the finest style. Christy

Time For Tea, by Michelle Rivers

If you follow my other Blog Lil Bit Brit you will see that I was out to Tea with a friend and this is one of the books C. gave me.

Time for Tea, tea and conversation with thirteen English Women.  As you can see from the photos the women range in age and are from different backgrounds.  It's a fun read with great recipes.

Take a little tour of a Lil Bit Brit Tea.

You'll like this book.

Christy

Mock Devonshire Cream

Devonshire cream is made from the unpasteurized cream from Jersey cows, and because only pasteurized cream is available in the States, it's hard to make the real thing here.  

• Buy two cups of 40% butterfat cream from a real dairy or farm

• Place the cream in a bottle with straight sides (no neck) for ease of serving

• Add two table spoons of lemon juice, secure jar lid

• Shake and turn upside down

• Leave at room temperature for 24 hours, away from drafts

• Place the bottle in refrigerator for another 24 hours and it's ready to serve

Enjoy.


Christy