“There are few hours in life more agreeable than the hour dedicated to the ceremony known as afternoon tea.”~Henry James
Just in case this is your first time visit here.…
Hello, and Welcome to Marcia’s Cottage by the Sea. Today you are in for a special treat. I’m taking you to the The Painted Lady Tearoom located in Myrtle Creek, Oregon.
A beautiful drive inland (approximately 2 hours) from where I live on the coast.
I checked the weather and it looks like a beautiful summer 82° perfect day so what do you say we grab our hats and head on out for a super fun day!
From the moment you step on the grounds you will encounter a magical garden experience atmosphere like no other
Where blended displays of flower gardens meander around the 1900 historical home
A charming beautiful gorgeous lovely Tearoom and bed and breakfast made even sweeter by the proprietor Wendi whose warm welcome will make you feel right at home💕
We have a few minutes before tea will be served so let’s take a peek inside.
Inside there are four different rooms you can sit in. Each one is decorated with Wendi’s special touch.
Which includes an area for dress up accessories.
Just in case you forgot yours.👠👛(Wendi thought of everything)👚
Today we will be sitting outside on the charming side porch.
Privately relaxing and luxuriating in the afternoon tea menu which looks divine.
I decided to order the Queens Tea which includes:
A specially blended house tea
variety of tea sandwiches
chocolate covered strawberries
chocolate dipped oranges
deviled egg sandwiches
chocolate Oreo cake
And the most yummy lemon curd & scones fit for a queen indeed!
This was a perfect day filled with fabulous moments and memories
Inspired by all this tea yumminess I thought I’d share a favorite scone recipe. Scones are easy to prepare and I usually make my own. However there are fabulous packaged scone mixes available which all you need to do is add a semi homemade touch of cut-up apples, currants, ginger, oranges, almond flavoring, cinnamon, apricots, fresh blueberries, cranberries, or perhaps even chocolate chips.
2 cups flour
1 tablespoon baking powder
2 tablespoons sugar
1/2 teaspoon salt
6 tablespoons butter
1/2 cup buttermilk
1 lightly beaten egg
Mix dry ingredients. Cut in butter until mixture resembles coarse cornmeal. Make a well in the center and pour in buttermilk. If you don’t have buttermilk, use regular milk. Mix until dough clings together and is a bit sticky, do not overmix. Turn out dough onto a floured surface and shape into a 5-8″ round about 1 1/2″ thick. Quickly cut into pie wedges or use a large round biscuit cutter to cut circles. The secret of tender scones is a minimum of handling. Place on ungreased cookie sheet, making sure the sides of the scones don’t touch each other. Brush with egg for a shiny, beautiful brown scone. Bake at 425 degrees for 10-20 minutes or until light brown.
To transform this basic scone recipe into one for herb scones, add about 3 tablespoons fresh or 1 tablespoon dried herbs such as basil, thyme, or oregano. Serve with softened butter mixed with chopped herbs and a dash of lemon juice.
Oh, ☝️ one more thing…
Here is a peek of my beautiful coast.😎