Ivy At Home: Afternoon Tea

During this time of distance and uncertainty, we are choosing to focus on slowing down, staying connected and – most importantly – spreading joy. Each week, we will be sharing a behind-the-scenes look into a piece of the Ivy magic for you to recreate while staying at home. From favorite Magdalena recipes, to at-home spa tips, we hope you will use #IvyAtHome as a resource to incorporate some little luxuries into your new day-to-day, whatever that may look like for you.

The Ivy’s afternoon tea is a signature part of our highly inclusive experience. Inspired by the time-honored English tradition, we’re sharing our classic tea scone recipe for your enjoyment at home. We suggest pairing your scones with a spoonful of jam & a cup of your favorite tea for an afternoon break to look forward to while working from home.

Magdalena’s Classic Tea Scone Recipe

Makes 12

-3 Cups All Purpose Flour

-1 Tbs Baking Powder

-1 Tsp Salt

-1/4 Tsp Cardamom

-1/3 Cup Granulated Sugar

-1 Tsp Vanilla Extract

-1/2 Cup Dried Apricots, cut into 1/2-inch pieces

-1 1/2 Cups Heavy Cream

-Additional Heavy Cream for Brushing on Scones

-Coarse White Sparkling Sugar, for topping

Preheat the oven to 425 F. Line a baking sheet with parchment paper.

Whisk together the flour, baking powder, salt, cardamom, sugar and apricots.

Combine the vanilla with 1 1/3 cups cream. Drizzle the liquid mixture over the dry ingredients, tossing and stirring gently all the while. Add enough cream to make a cohesive dough, using up to 3 additional tablespoons if necessary. There shouldn’t be any dry flour in the bottom of the bowl.

Lightly flour a clean work surface. Roll the dough to an inch thick cut into 2-inch circles.

Bake for 12 minutes or until a nice golden brown.