Teacup Tuesday

Hi Everyone
It's Teacup Tuesday- I got the great idea from fellow blogger Susie .Check her blog out.

Are any of you teacup lovers like like me?? I know that a bunch of you are.

My collection is from my three grandmothers. I have all together 27 sitting in my grandma Kass's china cabinet.

I LOVE my TEACUPS. Each one has it's own story.

This one is very special to me.It was my Grandma Miranda's.It is a Royal Minster,made in England. I love it because I love Goldfinch's and knowing this was hers made me realize, after she was gone, that she loved them too.

Every spring when the goldfinch's come back to eat the thistle in my back yard- I know spring is here.They beckon me to wake up early and smell the roses. Their voices are so short and sweet- I think that's where the saying must have come from ..To hear what they sound like click HERE.The all-birds website says that they seem to be saying "Potato chip". No wonder I love them so much!

I am very picky about my tea-
-I have to have the water boiled on the stove- not done in one of those fast tea maker machines.
-I CANNOT have a cup of tea out of Styrofoam.
-I need either 2% milk or whole milk with my PK Tips, Lipton,English or Irish Breakfast or Darjeeling tea.
-I can't stand Earl grey tea.
-I need sugar or honey in my tea.

There is nothing better than a cup of hot tea with all the above in a Bone China teacup.

And most important-it tastes best in one of my grandmother's treasures.

To make it The Most Perfect Tea - I have clotted cream, "Devonshire Cream"-imported from England, on a home- made Maple Walnut Scone from the Baker's Cafe Cookbook, which you can buy on Sloan Wainwright's website.

Maple Walnut Scones

Yield 12-15 scones

4 1/2 cups unbleached flour
1/4 cup sugar
2 tsp baking powder
1/2 tsp baking soda
1/2 lb butter-cubed
1 cup buttermilk
1/2 cup maple syrup1 cup chopped walnuts

1 beaten egg(used for "painting" tops)

In large bowl,sift together the flour,sugar,baking powder and baking soda with a wooden spoon. Cut butter with pastry cutter until mixture is well combined.
It will have a course texture. In a small bowl,whisk together the buttermilk,syrup,and walnuts. Add this mixture to the flour mixture and combine well. Add additional flour if dough is too sticky. Roll out to 1" thick on floured surface and cut into circles using a 3" cutter or an upside down glass. Re-roll dough as necessary. Place scones on well greased cookie sheet. Brush each with beaten egg. Bake at 400 f for 15-20 minutes or until golden brown. I always make a double batch and freeze one. They are THAT GOOD....Enjoy!!