It was on a late Friday afternoon, that I was told about Sarah's afternoon tea and that she was making scones for the next day. Obviously I could not decline the tempting offer! I was told that I could bring something, little did I know, I made some rhubarb and blueberry souffle to free up some space in the fridge. Therefore, I brought some of my souffle to Sarah's.
Sarah and Sandra set up the lovely table for a few of us for the afternoon. Even though they weren't matching cups, saucers and plates, I loved the setting of the table. It was inviting, warm and nevertheless Pretty especially with the lilies on the table :-)
Sarah just had her cards printed, I thought it looked lovely with my Devonshire tea (with a twist, I drank matcha instead haha).
From the far right, we have Sarah's wholemeal scones, some cream, some rose biscuits (Sarah received it all the way from France) and a lovely glass of sparkling/ green tea cocktail popped with a couple of vibrant rose tea flowers.
I haven't tasted too many scones in my life but I love the fact that Sarah used some wholemeal flour to make her scones, which she followed Belinda Jeffrey's recipe. We commented on how the scones did not have a smooth surface and that it was probably due to the use of wholemeal flour. I thought it was a brilliant effort, the use of skinny milk and some wholemeal flour totally spell healthy for me :-)
Everybody else thought it was fun to plate up a scone on a plate. It not only looked appetising but rather pretty at sight. Good effort folks!
The above would be the souffles I made topped with some crumble (made from oats, flour, butter and roasted hazelnuts). I didn't manage to take a photo of my souffles hence I adopted this photo from I Eat Therefore I Am. It was my first time making souffles and boy I was quite happy with the turned out form. It was extremely tangy and had to be served with some cream or ice cream. At least I freed up the space in the refrigerator by using the rhubarb I had left from the week before. The souffles were made following Gary Mehigan 's recipe in which I substituted black berries with blue berries instead (as that was what I had in the freezer at that moment).
Overall, I enjoyed every minute of the Devonshire tea arvo with everyone. I thank Sarah and Sandra for having us :-)
Do check out related posts:
Sarah Cook's tea party ; and