Celebrating Fall with Tea and Transferware + Apple Cinnamon Scones

Raise a cup of Apple Spice Tea to celebrate fall’s arrival! You’ll meet my favorite transferware and find a keeper recipe for Apple Cinnamon Scones; a taste of fall in a tender, flaky scone, filled with diced apple, spice, and a sweet and crunchy cinnamon topping.

Welcome to the September edition of Tea on Tuesdays!

Pam and I are excited to have Jennifer at Celebrating Everyday Life

 join us as a special guest for tea today.

We’re glad you’re here too, pour yourself a cuppa and join us!

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Join me for tea to celebrate fall’s arrival. . .

I have some transferware I’d like you to meet. :)

I love ironstone and brown transferware any time of year,

but fall is the season when it really shines.

I pulled out some pieces to give them their due

for a seasonal table and vignette in The Potting Shed.

My love of brown transferware is tied to memories of my grandmother.

It’s the dish equivalent of comfort food for me . . . warm and homey!

Harvest Time by Johnson Brothers was my grandmother’s everyday pattern

and I have a few of her remaining pieces.

I didn’t make a conscious decision to collect my transferware pieces

it just sort of happened. . . a pitcher here or plate there,

picked up at antique malls and consignment stores over the years.

I cut some Limelight Hydrangeas that have begun their fall metamorphosis.

The blooms will continue to burnish and deepen to a bronzy-hue.

The faded beauty of the blooms pairs with the soft brown edges of the transferware

and white pumpkins for a nod to fall.

Autumn’s Delight by Johnson Brothers with its multi-colored fruit pattern

is evocative of harvest season.

Regular readers know that Autumn is my favorite season. . .

. . . and I’m delighting in its arrival!

Mason’s Ascot is a favorite pattern with its scalloped border,

multicolored floral basket and butterfly detail.

I love the pretty flower basket details of

Royal Staffordshire Clarice Cliff ‘Charlotte’. . .

Even the backstamp is pretty and fancy :)

And Williamsburg Aviary by Wedgwood spoke my love of birds . . .

. . . ideal for fall nesting in The Potting Shed.

We’re sipping on Harney & Sons Hot Apple Spice Flavored Black Tea.

It’s a bright, autumnal blend of black tea with the sweetness of apples, cinnamon, orange peel

and ground cloves for a spice-filled, warming brew.

Grab yourself a teacup and bouquet to sip from . . .

Staffordshire Bouquet by Johnson Brothers.

I pulled out my Johnson Brothers Windsor Ware Dover teapot.

I don’t use it very often due the crazing on the teapot which can make it more fragile

and susceptible to damage over time.

Help yourself to a delicious Apple Cinnamon Scone with your tea!

I found the recipe for Apple Cinnamon Scones from King Arthur Flour and it’s a keeper. . .

a taste of fall in a tender flaky scone, filled with diced apple, apple pie spice,

and a sweet and crunchy cinnamon topping!

The aroma while baking will make your kitchen smell like fall too.

I cut my scone rounds into 8 wedges instead of 6, for a total of 16 slightly smalller scones.

I also used the food processor to cut in the butter and make quick work of the scone dough,

but you can make them without a food processor

using a pastry cutter or by rubbing the butter into the flour with your fingers.

 Here are the ingredients you’ll need:

2 3/4 cups unbleached all-purpose flour

1/3 cup granulated sugar

3/4 teaspoon salt

1 tablespoon baking powder

1 teaspoon *apple pie spice

8 tablespoons unsalted butter, cold and cubed

3/4 cup fresh apple, in 1/2″ pieces (about half a medium apple)

3/4 cup cinnamon chips, caramel chips or butterscotch chips

2 large eggs

1 teaspoon pure vanilla extract

1/2 cup applesauce, unsweetened

Topping

3 tablespoons coarse sparkling sugar

1/2 teaspoon cinnamon

water or milk, for brushing

*Apple Pie Spice is a blend of spices, usually cinnamon, allspice, nutmeg and sometimes cardamom. Measure out your own spices if you prefer and adjust your seasoning blend to equal 1 teaspoon. 

Food Processor Method:

In small bowl, whisk together eggs, applesauce and vanilla until blended; set aside.

Peel and core apple, cut into 1/2-inch pieces; measure out 3/4 cup.

Place flour, sugar, salt, baking powder, and spice in bowl of food processor fitted with blade. Pulse a few times to mix.

Add cold cubed butter to processor. Pulse until the smallest butter pieces are the size of large peas.

Add egg mixture to food processor. Pulse briefly to combine.

Add baking chips; pulse briefly to mix.

Add diced apple and pulse briefly to distribute throughout dough.

Scrape the dough onto floured parchment and divide it in half.

Gently pat and round each half into a 5″ to 5 1/2″ circle about 3/4″ thick.

To make the topping: Stir together the coarse sugar and cinnamon.

Brush each circle with a bit of water or milk, and sprinkle with topping.

To minimize stickiness and for easier cutting into wedges, I put the rounds in the freezer for about 30 minutes.

Remove from freezer and use a knife or bench scraper and slice each circle into 8 wedges.

Carefully pull the wedges away from the center to separate them just a bit;

there should be about 1/2″ space between them.

For best texture and highest rise, return scones to freezer for 30 minutes, uncovered.

The freezer time relaxes the gluten in the flour, which makes the scones more tender

and allows them to rise higher. It also chills the fat, which will make the scones a bit flakier.

While the scones are chilling, preheat the oven to 425°F.

Bake the scones on a parchment lined sheet or pan for 18 to 22 minutes, or until scones are golden brown.

When you pull one away from the others, it should look baked all the way through;

the edge shouldn’t look wet or unbaked.

Remove the scones from the oven, and cool briefly on baking sheet.

Serve warm with jam, butter or apple butter if desired.

Details:

Metal teapot / HomeGoods, many years ago, used HERE

Transferware and assorted flatware / vintage

Placemats & Napkins / Target, several years ago

Join Pam and Jennifer for teatime:

Pam at Everyday Living

Jennifer at Celebrating Everyday Life

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 Metamorphosis Monday