High tea

The NEWHSA Herb Society hosted a high tea at the Green Bay Botanical Garden today.

Today’s tea menu included:

Assam and ginger tea served with breads   (Tea etiquette & napkin folding)
  Cream scones with gooseberry jam
  Strawberry rhubarb streusel gems
  Cheddar cheeses & chive scones

Elderflower spritzer with savories  (The language of flowers-tussie mussies)
  Smoked salmon & dill on water crackers
  Cucumber with cream cheese on rye
  Roasted red pepper prosciutto chicken salad tea sandwiches

Matcha green tea blend with sweets   (Varieties & benefits of teas)
  Raspberry lemon curd tarts
  Buttercream filled French macaroons
  Coconut macaroon with chocolate

Confectionary delights
  Peppermint fudge
  Lemon lavender shortbread

My assignment for a tea at the Green Bay Botanical Garden was cheddar-chive scones. Below is the recipe used adapted from a recipe found at:


Cheddar & Chive Scones

Pre-heat the oven to 350°.
Line a baking sheet with parchment paper.
In a large mixing bowl, mix the flour and baking powder together.
Add the butter with a pastry blender until the mixture resembles coarse breadcrumbs.
Add the cheese and chives and mix through.
Cut the milk into the flour and butter mixture.until you have a soft dough.
Turn the dough onto a floured surface and working very gently, bring together into a disc around 1-1 1/2 ” in height.
With a very sharp cookie cutter, cut out scones then place onto the lined baking tray.
Bring the remainder of the dough together and repeat the cutting process until all the dough has been used.
Whisk the egg then brush the tops of your scones and place in the oven.

Bake for 15-20 minutes until the scones are risen and golden brown.

For a lovely table setting, napkins were folded to form rosettes placed in teacups.