Farmer's Rose~

Breakfast and teatime are my favorite meals of the day ~ One nice thing about summer mornings is the time I have to prepare something to eat without rushing. Once school begins, the mornings are hurried and spent watching the clock.

In this most relaxed quarter of the year, I find myself pulling out my recipes for Dutch Babies, Popovers, Pecan Pancakes and Scones. I have several reliable cookbooks I turn to frequently and one of them is Baking Illustrated. So this warm sunny morning, I leisurely came downstairs wearing my comfortable beat-up Keds and put on an apron. (nice look, eh? lol) There is something about wearing an apron while cooking that I find so pleasant. The pretty fabric, the useful pockets... I think the 'nest builder' in me enjoys this little act of feathering!
  

I made a batch of scones, trimmed some strawberries and got a pot of tea steeping right away.

Here, my daughter is brushing the tops with egg to make them bake up golden brown. You can sprinkle a bit of sugar~ I use turbinado~ on the tops if you like.

They were piping hot. Time for breakfast! I used my Farmer's Rose teacup today. Farmer's Rose Pattern is Norway's oldest and most beloved china pattern. It's based on the rosemaling heritage of the Telemark Province, where the factory is located. Made of feldspar porcelain with a 24 karat gold rim, this pattern sets a beautiful formal and informal table.

Here is the bottom of the cup~ It says Porsgrund, Norway.

The pattern is colorful and reminds me of folk art we saw in the Pennsylvania Dutch area of the United States.

I like to mix patterns and find the combination charming, so I am using one of my favorite luncheon size plates for my scone.

I found this plate at a Royal Doulton outlet store. I love the fruit and the cottage on it.

A dollop of jam and some Tabasco for my eggs and I was all set!

Oatmeal Scones from Baking Illustrated

1 and 1/2 cup oats, 1/4 cup milk, 1/4 cup heavy cream, 1 egg,  1 and 1/2 cup unbleached all-purpose flour, 1/3 cup sugar (more for sprinkling if desired), 2 teaspoons baking powder, 1/2 teaspoon salt, 10 tablespoons cold unsalted butter. Oven at 375 degrees. Toast oats on baking sheet until fragrant and lightly brown/ 7 minutes. Cool. Increase oven temp. to 450 degrees. Line a baking sheet with parchment. Set aside 2 tablespoons of toasted oats. Whisk milk, cream and egg in measuring cup; remove 1 tablespoon to a small bowl for glazing before baking. Place flour, sugar, baking powder and salt in food processor fitted with metal blade and pulse 4 times briefly. Scatter butter evenly over ingredients and process until the mixture resembles cornmeal, 12-14 quick pulses. Transfer mix to medium bowl, stir in cooled oats. Fold in liquid ingredients until large clumps form. Using hands, gently knead mixture until it forms cohesive mass. Dust work surface with half of the reserved oats, turn the dough onto work surface, and dust top with remaining oats. Gently pat dough into seven inch circle, about one inch thick (1"x7"). Using chefs knife, cut dough into 8 wedges and set on parchment two inches apart. Brush surface with reserved milk/egg mix and sprinkle with sugar. Bake until golden, 12-14 minutes, cool on baking sheet for 5 minutes, then place scones on wire rack to cool.

Sharing Farmer's Rose breakfast with~

Rose Chintz Tea Time Tuesday  

Martha's Favorite TeaCup Tuesday  

Teacup Thursday  

Tabletop Tuesday  

TeaCup Tuesday at Artful Affirmations  

Lady Katherine's Tea Time Tuesday 

Teapot and Tea Things Tuesday 

A Return to Loveliness  

Tablescape Thursday