Lemon tarts, scones with jam and Devonshire cream, Maid of Honor cakes, tiny tea sandwiches and bottomless pots of tea will be delivered to your …
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Lemon tarts, scones with jam and Devonshire cream, Maid of Honor
cakes, tiny tea sandwiches and bottomless pots of tea will be
delivered to your table by gracious women dressed as
turn-of-the-century manor house maids in dark skirts and crisp
The occasion? The 23rd Annual Daughters of the British Empire
Victorian Tea, which will take place from 1:30 to 3:30 p.m. on Oct.
15 at First Plymouth Congregational Church, 3501 S, Colorado Blvd.,
Englewood. Local chapters of the national DBE organization hold the
tea each year to raise money for local charities and the group’s
home for seniors in California.
A piper and a Beefeater will greet guests as they arrive.
In addition to the traditional tea service, members have a
bazaar and bake sale in an adjoining room. (I try to find
shortbread and currant jelly to carry home.) British imports are
also for sale.
Raffle tickets offer a chance for prizes that include seven
themed gift baskets, tickets to “Taming of the Shrew” at the Denver
Center Theatre, plus cocktails and meet the cast — and more prizes.
The drawing will be at 3 p.m. and you must be present to win.
There are 230 seats available for the tea (one seating) and the
DBE hopes to sell all the tickets in advance, but there may be a
few left at the door.
Colorado DBE president Chris Baumgartner, who lives in Foxfield,
says there are seven chapters along the Front Range from Longmont
and Niwot on the north to Parker and Highlands Ranch on the south.
She says anyone interested in membership should go to the website,
www.DBEColorado.org, and contact the organizer, who will help find
the best chapter, based on meeting time and location. New members
Former president Olive Aithie-Wilkinson, of Littleton, who will
be at a family gathering in Scotland on Oct. 15, is baking 400
scones for the event before she goes, as well as shortbread for the
She has shared her recipe for cream scones, which “are a staple
food in the UK as well as in other countries in the British
Commonwealth.” In addition to these cream scones, the ones tourists
are usually served with tea, she makes cheese scones, herb scone,
treacle scones, plain, rich and Victoria scones, to name a few.
Cream scones are typically served with strawberry jam and
Chris Baumgartner’s specialty is lemon curd, also served with
scones and she is making many jars of it to fill those lemon tarts.
Other members will make hundreds of dainty sandwiches and other
goodies, such as Maid of Honour cakes, first developed to please
Cream Scones — as served at a Devonshire Cream Tea
2 cups of unbleached flour
1 Tbsp. baking powder
½ teaspoon salt
¼ cup sugar
½ cup sultana raisins*
! cup heavy whipping cream
¼ cuphalf and half or whole milk
2-3Tbsp unsalted butter
2 Tbsp sugar
Preheat oven to 425 degrees. Combine flour, baking powder, salt
and sugar in a sieve; shake contents into a medium sized bowl. Add
the whipping cream and 1/4 cup milk stirring with a fork until the
dough holds together in a sticky mass. You may need to add a
tablespoon or more of milk until the dough holds together.
Turn dough onto a well-floured board. Very quickly knead the
dough several times*** Pat dough into a circle about 3/4 inch
Cut dough with a cookie cutter. I use a 2 1/4 inch diameter
cutter for nice small scones.
Brush scones with melted butter and sprinkle with sugar. Place
on an ungreased cookie sheet about 2 inches apart. Bake for about
15 minutes r until golden brown.
* Instead of sultanas, one may add cranberries or chocolate
*** My grandmother said that the trick to "light" scones is to
work quickly, keep cool and never use a rolling pin.
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