Not only is May the month of flowers, it's also the month of Mothers. Observed across North America, Mother's Day is often celebrated with small gifts, sweet words, and of course, culinary indulgences including afternoon tea.
The custom of afternoon tea originated in England in the 1840s. Legend has it that the tradition was officially created by the Duchess of Bedford, Anna, as a result of her experiencing 'a sinking feeling' in the afternoon. Historical evidence, however, shows that tea was around much earlier (and in other countries too!), and was served with heavier meals eaten after labourers returned from work (this is now known as high tea, named so because it was eaten off a higher dinner table as opposed to lower tea tables).
Prior to the introduction of tea into Britain, the English had two main meals, breakfast (eaten in the morning) and dinner (eaten at various times based on class, usually midday). Many would follow these meals with a very light supper consumed in the evening. During the middle of the eighteenth century, dinner for the upper and middle classes had shifted from noontime to an evening meal that was served at a fashionable late hour. Dinner was a long, massive meal at the end of the day. As such, afternoon tea filled a gap in between meals.
Traditionally, tea was served with milk and sugar, along with edibles such as savouries (small sandwiches or appetizers), scones (served with jam and cream), and pastries (cakes, cookies, shortbreads, and other sweets).
For your very own Mother's Day afternoon tea, brew a cup of English Breakfast , Darjeeling or Organic Jasmine teas, grab some jam at the Teaz store, whip up the following scone recipe, and make memories with Mom.
ANITA'S BlUEBERRY SCONES
- 3 Cups of Flour
- ¾ cup of sugar
- 3/4 cup of butter or shortening
- 1 tsp of salt
- ½ tsp of Baking soda
- 3 tsps Baking powder
- 1 ¼ cups of Buttermilk
- ¾ cup of Fresh or frozen blueberries
- Mix dry ingredients, cut in shortening. Pour in buttermilk and mix until sticky. Using dry flour mix the dough add bluerries place on cookie sheet sprinkle with sugar and brush with milk,
- Bake at 400 degrees F for 20 minutes until golden brown.
- Cool and serve with Herbal Republic Tea and Jam
Share your Mother's Day tea story with us by June 1st 2012 for a chance to win a free tea basket from Herbal Republic and have your entry posted on our blog. Send your submission to us using our submission form.