Hello from Team Oolong

Happy Saturday afternoon from Tennessee! The fall weather has arrived here this week.....it has been cool and rainy all week. Today it is rainy and the temperature is 53 degrees. I reread some of the older posts from our team and I believe the original teapot's name was Dudley. So I am calling the new one, Dudley Jr. 

Today I decided that I would surprise my husband when he gets home with a tea of scones, lemon curd and mock clotted cream! I owned a tea room for 5 years and made these recipes at least twice on most days. 

This is my fall table setting.

I really enjoy the inspiration I get from Susan Branch. She is an author and artist. Making everyday life beautiful is what she does best. I saw on her blog a banner made of fall leaves so that is what you see draped on my windows. Find her at susanbranch.com. On the window seal is beach glass that I picked up from Icey Strait Point in Alaska this past July.

We will be enjoying Earl Grey Creme from Teavanna. (I just had to have a cup while I wrote this!) I love it on cold rainy days with sugar and milk. The tea cup is Queen Anne bone china, that was made in England. The leaves are a beautiful depiction of fall leaves in Tennessee.

To warm the table up I have a Yankee Candle in Chai Spice burning....it smells heavenly!

I also have a dish of demerara sugar cubes to sweeten the tea. They are my favorite sweetener for hot tea.

This will put a smile on my husbands face! Cream scones, homemade lemon curd, and mock clotted cream!

Dudley Jr. is settling in nicely; however, he is packing his bags for the next adventure! Stay tuned for the next post!

Homemade Lemon Curd

3 eggs 

1/2 cup lemon juice

1 stick melted butter

1 cup sugar

Beat eggs in a glass bowl until frothy. Stir in lemon juice, sugar, and melted butter. Microwave on high for 3 minutes. Remove and stir with a wire whisk. Microwave again for 3 minutes. Whisk again. The mixture will thicken as it cools. Store in fridge for up to 2 weeks. Very easy and very good!

Cream Cheese Scones

3 cups self-rising flour

1/2 cup sugar

1 stick of butter

4 ounces cream cheese

1 teaspoon vanilla

1/2 cup buttermilk

Mix flour and sugar. Cut in butter and cream cheese until coarse and crumbly. Add vanilla and buttermilk. Stir until well blended. Turn out onto a floured board and knead until easy to handle. Pat to a 1 inch thick circle. Cut into any shape desired. Put on greased cookie sheet. Bake in a hot oven 400 degrees 10 to 15 minutes until lightly brown on the edges.

I attended a seminar by Magnolia and Ivy before I opened my tea room and this is where the recipes are from.

Until next time....happy fall and happy sipping!