My excitement, appreciation, and maybe slight obsession with props is pretty obvious (just ask “J” about my “unnecessary” high stack of mismatched plates in our cupboard). I get giddy at the sight of linens, I grow weak in the knees over cutting boards, I can’t help but sigh when I spot gorgeous cutlery.. (I can’t be the only food blogger who feels this way, right?).
Knowing my passion for props and styling, Melissa and Ethan over at Food Bloggers of Canada invited me to share some of my styling & propping tips for two hot summer trends – rustic entertaining and vintage tea party picnics.
I’ll show you propping doesn’t have to be hard; using basics you already have on hand, your tables can easily be transformed by adding simple accessories that transition well through any seasonal trend. Interested in learning more? Head on over to my Food Styling & Summer Propping post on the FBC Blog!
But wait. What would a vintage tea party picnic be without some tea + tea biscuits? I whipped up this batch of raspberry tea biscuits specifically for the shoot, and despite really making a mess of my kitchen counter (I realized I should have frozen the fresh raspberries first.. but I just couldn’t wait that long) they turned out great! The perfect food prop for my vintage tea party picnic scene!
Raspberry Tea Biscuits
These sweet and dense tea biscuits are the perfect companion for your hot or cold tea. Fresh, juicy raspberries bring spots of colour to these golden-brown treats.
1/2 cup fresh raspberries (frozen)
2 1/2 cups flour
1 tbsp baking powder
1/2 tsp salt
8 tbsp unsalted butter
1/2 cup sugar
2/3 cups heavy cream
1. Preheat oven to 425.
2. Sift flour, baking powder and salt together in large bowl.
3. Using a food processor, pastry blender, cut butter into flour mixture until butter resembles small peas.
4. Blend in 1/4 cup of the sugar.
5. Blend in cream until dough starts to take shape. Blend in raspberries until dough comes together into a soft ball.
6. Place dough on a floured surface and divide in half. At this point you can either form the dough into balls for round tea biscuits or triangles. Dough should yield 10-14 round tea biscuits.
7. Sprinkle tops of tea biscuits with remaining sugar and arrange on un-greased cookie sheet. Bake about 20 minutes or until golden-brown on top. Makes 10-14 tea biscuits.
Looking for more summer styling tips and trends? Check out my Food Styling & Summer Propping post on the Food Bloggers of Canada Blog!