Articles for the Month of May 2013

May 05 2013

Recipe: Almond Bliss Scones

Author: Jenna

Why name these scones “Almond Bliss”? Because almond and scone is such a delicious and delicate combination that it inspires utter bliss when eaten warm out of the oven, topped with true clotted cream. A dollop of spring strawberry jam may be traditional and adds a sweet treat to this scone, but it is far from necessary. Fun, exotic, unique, and complex flavor blends all have their place, but with these almond scones the pleasure is in the simplicity.

I considered starting off Scone Sundays (I kind of have a thing for alliterations: Tea Room Review Tuesday, Fun Fact Friday) with my current go-to cream scone recipe. Plain, versatile, well-honed, and classic. Cream scones are the most traditional type of scone alongside sultana. But why do we always have to start with the basics? Dare to be different! Make these almond scones; a cream scone recipe will always be there in the event of recipe tragedy, but I promise you won’t need it.

Almond Bliss Scones

Almond Bliss Scones

Almond Bliss Scones

Recipe adapted/edited from Scones by Genevieve Knights

Ingredients

  • 200 g plain flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 50 g soft brown sugar
  • 70 g ground almonds
  • 200 mL double cream (heavy whipping cream)
  • teeny bit of water
Preheat the oven to 220°C (450°F). Place oven rack very close to the top of the oven, but obviously not so high that a rising scone with touch the top.
Sift together into a medium mixing bowl the flour, baking powder, salt, and sugar. Add the ground almonds. Rub in the cream. Add only enough water to bring all the mix together (barely a teaspoon!). Knead until almost smooth, about 5-6 times.
Place on a heavily floured surface and press down to desired thickness (1 cm). Cut out into desired scone size (5 cm). HINT: dip the scone cutter into some flour before cutting dough for easier removal.  Place scones on a parchment paper lined baking sheet.
Bake about 8 minutes until lightly browned or until you lack self control anymore.
May 03 2013

What Exactly Is Tea?

Author: Jenna

We call all sorts of things tea that are not really tea (insert astonished gasps). True tea actually has a really narrow definition: it must contain the leaves of camellia sinensis. And yes I struggle to pronounce that plant name as well. So let’s–for ease’s sake–just call it the tea plant and the leaves of the tea plant. Much more manageable, no?

Camellia Sinensis leaves

Camellia Sinensis leaves

The tea plant is native to subtropical and tropical regions, so it’s really only found in the wild in Southeast Asia (most tea comes from China, India, and Japan). Nowadays tea is grown on plantations called tea estates. Unfortunately for all of us American tea drinkers, there are no tea estates in the US, though there are small tea gardens that are no where near able to supply enough tea for us to consume. Tea is one product we should be glad is made in China! Between the climate, soil, and available farmland, Asia is the perfect location to grow the massive amounts of tea that I…I mean we…consume daily.

Tea Estate in Sri Lanka

Tea Estate in Sri Lanka

So what “teas” are actually teas and not tisanes? (By the way, tisane is the technical word for any doesn’t-contain-tea-leaves beverage of water-steeped fruit, leaves, herbs, or spices.) If it says white, green, black, oolong, or pu-erh, it’s a legitimate tea. Otherwise it’s a tisane. Rooibos, dried fruit, herbs, flowers, and spices are all tisanes rather than teas. But most of us call many of the tisanes “herbal teas” just because it’s easier. Or we really didn’t know the difference between tea and tisane. Of course, now we all do so there are no more excuses on our parts 😉

Tisanes

Tisanes

Basically the fun facts/answer to the question boils (pun intended, ha that’s funny) down to a single factor…the presence of camellia sinensis. If it’s there: tea. If it’s not: tisane. Either way, they taste delicious with finger sandwiches and a scone.

May 01 2013

Welcome to Once Upon an Afternoon Tea!

Author: Jenna

IMG_3737Afternoon tea…the perfect girl’s day out, mother-daughter date, fourth date (real men are secure enough to have tea!), pretty much the all-around best answer for any escapism. This wonderful institution so associated with the United Kingdom is gaining in popularity here in the United States. And I for one couldn’t be happier. I love tea! I love the tea itself, the little finger sandwiches, the scones, the excuse to dress up, the break from everyday life, the scones, the “Britishness” of it all, the history, the scones, the people who run tea rooms.

And that is why Once Upon an Afternoon Tea is here. With so many tea rooms to try in Southern California alone, finding the quality amongst the quantity can be a challenge. I’m doing the sorting for you! (I know, it is such a burden testing out all these tea rooms 😉 ) Which tea room has the best tea selection? The best finger sandwiches? The best decor? Quality service? Authentic British scones? Real clotted cream? We’re finding out together and sharing in the wonderful tradition of afternoon tea.

But tea room reviews are not the only thing you’ll find at Once Upon an Afternoon Tea. You’ll also discover reviews of bakeries, recipes for tea time treats both savory and sweet, fun facts about tea and the afternoon tea tradition, and so much more. And we don’t just stop with the Greater Los Angeles area either; tea rooms and bakeries can be found nearly everywhere in the country and we’ve done some deliciously personal research in the UK, the heart of afternoon tea.

So curl up with your favorite cuppa and discover the joys of afternoon tea with us at Once Upon an Afternoon Tea!

The founders of Once Upon an Afternoon Tea

The founders of Once Upon an Afternoon Tea