The scones were pistachio chocolate chip, with a slight hint of amaretto. Still warm from the oven, their buttery flakiness was only rivaled by their moist tender interior, which was slathered with Devon styled cream, lemon marmalade, and I will have to thank Kyle's aid at school, Miss Chris, for making the most delicious strawberry/raspberry jelly ever to cross my lips! Even my guests were making requests for their own jar!
I served a lovely creamy potato cheese soup, garnished with a dollop of sour cream and a sprinkle of grated cheese that melted into the piping hot soup. The finger sandwiches were as follows:
Egg salad on dill rye bread, cut into wedges
Olive creme on wheat bread, cut into "fingers"
Ham and pineapple on white/wheat bread, cut into squares
Open faced cucumber w/ dill & lemon cream on white bread,
cut into rounds
Since egg salad and cucumber sandwiches seem to be so closely associated with English tea time, I have found that if I don't serve them, there is a certain amount of disappointment from my guests. So that means I can only introduce two new types of finger sandwiches at a time to the tea party menu.
And what is a tea party without the tea? We had two teas, a wonderful peach flavored oolong, and a spicy black tea called: Noel a Paris - just lovely. In retrospect, I should have pulled out the tea warmers, as the tea chilled a little too quickly, I don't really like using tea cozies, because they hide the beautiful tea pots.
I would also like to thank my love - Robert- for being such a big help to me in preparing for the party. All and all, it was a delightful afternoon, spent with delightful friends, and I can't wait for next month!