The Oakland Tea Party 2

Ladies gathered in Oakland for a formal afternoon tea at the Ramapo Valley Baptist Church this Saturday. Old and young were “dressed to the nines” as they partook of a formal tea. The event followed in the tradition that originally grew out of the British tea garden parties, and eventually led to the formal teas in upper crust New York hotels–a practice that is experiencing a renaissance at the Ritz Carlton and The Waldorf.

Everyone knows that tea originated out of China, and southeast Asian countries have their own respected customs and rituals with regard to serving tea. It is the Irish though who now consume the most tea per person in the world; tea there is often served thrice daily. The traditions of afternoon tea parties from “across the pond”, such as entertainment, decorations,and games, were also a part of the latest American version.

The ladies at the afternoon tea were treated to a puppet show and to balloon creations. The show and the balloon sculptures were all part of the volunteer effort that went into creating a very special, fancy affair. The tables, decorated with floral centerpieces, were filled with cupcakes, cookies, and of course scones. Traditional formal tea sandwiches of cucumber, cream cheese and dill were available, and cream cheese and jelly for those wanting a more fruity flavor. One of the traditional spreads available at the tea was lemon curd, better known to most Americans as the filling found in lemon tarts.

Approximately 75 ladies of all ages, attended the event. The volunteer organizers took a chance and brought in real china tea sets, the kind reserved for holidays, and then only when guests are invited over. It made for an afternoon that little girls spend hours playing pretend, but got to live out for real.

If you decide to try and plan your own high tea event, whether for friends or just yourself, The Oakland Journal wants to help get you started with an easy recipe.

This recipe called “Scottish Scones” has you cooking the scones on the griddle instead of in the oven. It’s a different twist, but probably closer to the original recipes before ovens became a mainstay in the kitchen. They are slightly sweeter and flatter, and travel better for an on the road snack.

Ingredients:
2 cups all-purpose flour
3/4 cup white sugar
1 tablespoon baking powder
salt
3/4 cup butter
1/2 cup raisins
1 egg
1/4 cup milk

-In a large bowl, stir together the flour, sugar, baking powder, and salt. Cut in butter by rubbing the mixture between your fingers until the mixture is fine and crumbly; stir in the raisins. In a small bowl, mix together the egg and milk; mix with dry ingredients to form a soft dough.
-On a lightly floured surface, roll the dough out to 1/4 inch in thickness. Dip cutter into flour, and stamp out scones. You may need to re roll the dough to get 12.
-Heat dry non-stick griddle over medium heat. Cook each side of the scone until slightly raised and golden brown in color. Transfer to a wire rack to cool.