When you host a Catherine’s Afternoon Tea, it is an elegant, sensual
experience. Catherine can show you an array of personalized ways to enhance your tea experience.
guests with a sparkling glass of Champagne as they arrive or, add a delicate glass of fine Port and a selection of rich cheeses
to your Afternoon Tea experience. Your desire is Catherine's pleasure!
Catherine will show you how to cater
your affair with expertise and refined elegance. All of Catherine’s teas are presented and served with vintage bone
and fine china tea cups, saucers and plates, linen napkins, fresh flowers and all of the special extras that make Catherine’s
Afternoon Tea a superlative experience for you - and your guests!
To contact Catherine, email her at:
Catherine's Wednesday Scones (12 scones)
- 2 cups All-purpose flour (double-sifted)
teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 cup of sugar
- 5 tablespoons of cold unsalted butter
- 2 large eggs beaten lightly
- 1/4 cup of half-and-half
cup of raisins
a bowl, sift the flour, baking powder, and sugar. Add butter and blend until mixture resembles coarse meal. In another bowl,
beat together the half-and-half and eggs. Stir the egg mixture into the flour mixture until just combined. Add the raisins
and stir until dough is formed.
a lightly floured surface, pat the dough into a round 1/3 inch thick, then, with a 2 1/2 inch cutter, stamp out rounds. (Optional)
Brush scones with egg-whites and sprinkle with granulated sugar.
3. Transfer rounds to a buttered baking sheet, arranging
them 2 inches apart, and let stand for 20 minutes.
4. Preheat oven to 400 degrees Fahrenheit. Bake the scones for 15 to 20 minutes or until