Bouquet of Roses for Sandi

Celebrating the 2nd Anniversary of TEA TIME...

My garden sings a saddened song,
The time of roses long since gone.
Inclined to join and sing along,
As thorny branches frame the lawn.


But reminiscently I find,
Bouquets of roses in my mind.
And glancing back to blooming days
Kept now in pictures as we gaze.
~ Charlotte

Sweet as fragrant roses

It is to have a friend

On whom in storm or sunshine

You know you can depend.

~Author Unknown (1890)

Teapot is on, the cups are waiting,

Favorite chairs anticipating,

No matter what I have to do,

My friend, there's always time for you.

~Author Unknown

Rose Hip Tea

This tea is made from the berry-shaped rose hips left after the roses have fallen off the branches. It is high in nutrients such as vitamin C (higher than oranges!), A, B1, B2, E, and K. Also provides beta-carotene and minerals.

It is very easy to make.

Pour 1 cup boiling water over 2 heaping teaspoons of chopped rose hips (with or without their seeds). Steep the herbal tea covered for 15 minutes and strain. Tea will taste slightly sour, you may want to sweeten with honey if desired.

Rosewater:

For every 1 firmly packed cup of rose petals (from roses without pesticides), pour 2 cups boiling water over top. Cover and steep until the liquid is cool. Strain, squeeze out the liquid from the petals and refrigerate the rose water in a sterilized jar.

Raspberry Scones with Rosewater Glaze

Scones

2 cups flour

1/3 cup sugar

2 tsp baking powder

1/2 tsp salt

5 tbsp unsalted butter, chilled and cut into 1/2" pieces

1/2 - 1 cup whipping cream

3 tbsp whipping cream

1/3 cup raspberry jam (no seeds)

Glaze

1/2 cup powdered sugar

1/4 teaspoon rosewater (recipe above)

Directions

Scones:

Preheat oven to 400 F. In large mixing bowl mix flour, sugar, salt, and baking powder. Add the butter. Mix with a pastry blender until dough forms coarse crumbs.

Gradually add 1/2 - 1 cup cream, mixing in just until dough comes together. Turn dough out onto  lightly flowered foil and pat it to 1/2" thick.

Use 3" round or heart shaped cookie cutter to cut out scones. Dip cutter in flour.

Cut scones horizontally with a floured knife to make a pocket for the jam. If you used a heart cutter, start at the bottom point of the heart. Fill each cut scone with a generous teaspoon of raspberry jam (will be visible around the edges).

Transfer filled scones to a baking sheet. Bake until golden brown (approx. 18 min.) Transfer baked scones to a wire rack to cool until slightly warm.

Glaze:

While scones are cooling, mix powdered sugar, rosewater, and remaining 3 tbs cream until smooth. Spread glaze over slightly warm scones. Serve immediately or at room temperature. Try serving them with Rose Hip tea!

"May this tea be steeped with love

For friendships sent down from above."

~ Sandy Lynam Clough

Our life is like a garden,

And with God's loving care

It blossoms with the flowers

Of His blessings everywhere.

~ Author Unknown

The blessings of special friends...like you!

Let us be grateful to people who make us happy;

they are the charming gardeners who make our souls blossom.

~ Marcel Proust

Like Sandi who has hosted TEA TIME for two years!

"Thank you"... dear lady for making our souls blossom with your encouragement, as we joined your tea parties each week to share the beauty of teacups and special moments sipping tea.

You are a lovely rose in a bouquet of special friends.

Happy Anniversary!