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Prêt à Portea: The Berkeley Hotel

3 May

I was lucky enough to go for Afternoon Tea at The Berkeley Hotel this week! I felt absolutely spoiled even though we went for the Tea, Sandwiches and Scones option they gave us each a Prêt à Portea Goodie Bag!

tea pot and pret a porte a



chocolatesIt was absolutely delicious and I’d love to go back for the full Prêt à Portea; cakes inspired by the latest trends:

Image taken from The Berkeley Hotel Website

Image taken from The Berkeley Hotel Website

How amazing are they?! I got the green handbag in my goodie bag which I thought was too good to eat! Haha.

I’m a bit of a sucker for a good afternoon tea as most of you know, so let me know where your favourites and I’d love to try them myself.

Have a great Bank Holiday weekend 🙂

LDNshopaholic xxx


Cream Tea

16 Jul

Scone |skōn; skän|- noun

A small unsweetened or lightly sweetened biscuitlike cake made from flour, fat, and milk and sometimes having added fruit.

ORIGIN early 16th cent. (originally Scots): perhaps from Middle Dutch schoon(broot) ‘fine (bread).’

So today’s post is slightly different from my usual topics… one of my favourite things in the entire world is tea and scones and as my tea drinking buddy – Shoshana, was visiting from New York (where there’s no scones or Twinings!), we decided to make some scones ourselves.

The whole process, was so fun/easy/tasty that I thought I’d share it with you. We used Nigella’s recipe from How to be a Domestic Goddess.

Evil Eye Ring (£6) from Urban Outfitters and Love Ring (£4) from Accessorize


500g plain flour

1 teaspoon salt

2 teaspoons bicarbonate of soda

4 and 1/2 teaspoons of cream of tartar

50g cold unsalted butter, diced

25g Trex, in teaspooned lumps

300ml milk

1 large egg – beaten for egg wash

6 and 1/2cm crinkle edged round cutter

1 baking tray – lightly greased

Pre-heat the oven to 220C/gas mark 7

Sift the flour, salt, bicarb and cream of tartar into a large bowl. Rub in the fats until it goes like damp sand. Then add the milk, mix briefly – briefly being the operative word – and turn out onto a floured surface. Knead lightly to form a dough.

Nail Polish by Rimmel Lycra Pro in 500 Peppermint – featured in my previous blog post Nailed It

Roll out to about 3cm thickness, dip the cutter into some flour, then stamp out about 12 scones. You get about 15 in all from this, but need to re-roll for the last few.

Place on a baking tray very close together, then brush the tops with the egg-wash. Put in the oven, cook for 10 minutes or until risen and golden.

Eat freshly baked, still warm from the oven, with clotted cream (we had Rodda’s) and jam (we chose Bonne Maman strawberry conserve). Serve with tea (my personal favourite is Twinings English Breakfast) and enjoy with a friend.

Whilst writing this blog post I discovered you can sign up to the Twinings website and become a ‘tea tester’.  They will send a tea monthly to try and test – does anyone else share my excitement?! Fellow tea lovers – check it out!

I feel this is a suitable time to mention the Limited Edition Temperley for Twinings scarf which I am lusting after:

It’s incredibly beautiful and inspired by the Earl Grey blend (my second favourite!). There were only 1000 made, so to get your hands on one, order here.

I can’t help but include the mood board which I think is equally inspiring:

I hope you enjoy the scones as much as we did!

LDNshopaholic xxx

p.s. Twinings haven’t asked me to write this or given me any freebies to convince me, I literally love the tea and scarf that much!!