After mass, we gathered with Kathryn for a Bridal Tea Party. My famous American Girl scones and other brunch foods were served on Gr. Judy's fine china. And we had PG Tips tea (only the finest!) for our pots and cups! I had hats and gloves for everyone, which made it extra special for the cousins. Every girl needs a hat, and Kathryn actually says she has a plentiful collection at home to add to our next tea party. There were family history books and a family tree to pour over afterwards. It's nice to know where you come from and into which family you are marrying. Gr. Judy made a black-and-white memory album with all the wedding photos of our ancestors and relatives. We added a few poems, prayers, bits of advice, and recipes. I'd say the essentials are all covered.
Proper Scottish Scones (from Meggar's American Girl Cooks book)
2 c. flour, sifted
2 T. sugar
1 T. baking powder
1 t. salt
1/4 t. soda
1/2 c. raisins, currants, or coconut
1/4 c. oil
1/2 c. sour cream
3 T. milk
Combine dry ingredients first. Stir in raisins. Add remaining ingredients and stir until dough just clings together. Knead slightly on floured board, and pat to 1/2-inch thickness. Cut out rounds with biscuit cutter or pretty shape. Place on greased cookie sheet. Brush tops with milk and sprinkle with pinch of sugar or sprinkles. Bake at 400' F for 12-15 minutes. Serve with butter, jam, and whipped cream.