Tea for two…or five!

Today we had a tea party fit for a princess…my princess Makenna, that is!  She’d been dreaming up the idea of having a “tea party” for quite some time now, so I did what any mom would do for her little girl…I delivered the best tea party that I could!  And I think the pictures speak for themselves!

She was honored to serve her guests on the finest china…her Great-Grandmother’s! 

Thank you G.G. for making it such a special occasion!

“Tea Hats” of course!

 

You’re lookin’ at the “life of the party” right here!  She brings me much joy…along with some gray hair too!

Priceless! 

Makes my heart break seeing her turn another year older!

On our “Tea Menu”: fresh fruit (each girl had a small mason jar full of fresh fruit at the table), raspberry cream cheese tea sandwiches, and the choice of turkey and cheese or a pb&j sandwich. 

Warm “Cream Scones” right out of the oven….

Melt in your mouth, especially with a little dab of lemon curd and Devonshire cream!  

Rounding out the menu were these scrumptious tea cookies…a big hit with the little ladies!

There was plenty of eating, giggling, and sipping of tea going on at the table!

A smile that melts my heart!

Instead of gift bags each of the girls decorated purses to take home.

Happy Birthday my sweet Makenna!

When the Lord brought us you, He brought a little “sweetness” into our life and I thank Him for that everyday!  You are a blessing, our shining star, our “undeserved gift,” a light in the darkness, a precious jewel, and so much more!  We love you and wish you the Happiest Birthday and a year that you will never forget!

Cream Scones
Yields 12 scones
Ingredients:
2 cups unbleached, all-purpose flour
2 Tbsp organic cane sugar
1 tsp baking powder
1/2 tsp salt
1 tsp lemon zest
1/2 cup unsalted butter, chilled and cut into cubes
1 cup organic heavy cream + 1/4 cup for brushing
Directions:
Preheat oven 450 degrees.  Line a baking sheet with parchment paper and set aside.
In a large bowl, stir together the flour, sugar, baking powder, salt, and lemon zest.  Scatter the pieces of butter over the flour mixture and using a pastry cutter (0r two knives), cut butter into the mixture until it is the size of large peas.  Add the cream and stir just until the dough comes together.
Turn the dough out onto a lightly floured work surface, gather it into a ball and knead until uniform.  Pat the dough into a round about 1 1/2 inches thick.  Using a biscuit cutter, cut out rounds (or you can use a cookie cutter).  Turn the cutouts upside down and arrange on the baking sheet, about two inches apart.  Gather the scraps, pat together, and cut out additional scones.  Brush tops with cream. 
Bake 12 minutes, rotating the pan halfway through baking, until golden.  Let cool slightly.  Serve warm.
Enjoy with some lemon curd, your favorite jam, and Devonshire cream!!

Blessings,
J’lene