Scone Course
The subtlety of these Lavender Cream Scones paired with some of Simpson & Vail’s Victorian Earl Grey Black Tea creates a delicious first course to start your afternoon.
Scone Course
The subtlety of these Lavender Cream Scones paired with some of Simpson & Vail’s Victorian Earl Grey Black Tea creates a delicious first course to start your afternoon.
Love this magazine, my family are British so we love tea.
Love the magazine and recipes. I have researched and I use wild violets and pansies for desserts. The violets that you are showing in the Brandy Snaps recipe are NOT edible. Only violets that have heart shaped petals; these edible ones are totally different than the ones you are showing for the brandy snaps. I would not want anyone to become sick over eating those pictured in this article, which are African Violets.
Love, love, love this magazine, website and especially TEA! I also love the calming effects and preparation techniques. I like to try the new and different teas reviewed and recommended in the magazine. I’m also a scone fan, and love the new and different recipes. Great job!