We moved upstairs to see what could be seen there. The girls created ivy halos - which was one of the original venues. I remember sweet BABY Laura Beth having an ivy halo in her hair that first year.
The Victorian paper dolls is always a favorite spot for the girls to sit down and be creative with many different materials.
Finally, our table was ready for tea!
White Chocolate Scones
(makes 16 large scones or 32 small ones)
2 c. White Lily all-purpose flour
1 c. heavy cream (plus a possible 1 more T.)
1 T. baking powder
1 t. vanilla
1/4 t. salt
1/2 c. white chocolate chips
1/4 c. sugar
1/2 c. sweet cream salted butter (1 stick)
white sparkling sugar
Combine dry ingredients; cut in butter with pastry blender or food processor until crumbly. Transfer to medium mixing bowl and add heavy cream and vanilla, stirring until just moistened. Add another T. of heavy cream if the mixture is too dry. Stir the white chocolate chips in quickly and gently.
Turn out onto a lightly floured surface; knead 5 or 6 times. Divide into two or four sections and roll each into a circle. about 1/2 inch thick. Cut each section into 8 wedges each and place onto lightly greased pans or parchment paper, two inches apart. Sprinkle with white sparkling sugar on top before baking. Bake at 375 degrees for 10-15 minutes, depending on the size. Cool completely on wire racks before storing in airtight containers.
Any leftover scones can be reheated very well for a few minutes in a toaster oven.