Relaxing Summer days spent at home doing the things I love 🤍☀️ 🌼

Summer Salutations dear Tea friends. ☀️ In this video, I wanted to share my cozy summers day routine simply enjoying the things that bring me immense pleasure and joy. I can’t believe it’s the end of July already. While I’m making the most out of this beautiful season, deep down my heart there’s a yearning for my most favorite season “ Autumn ”.🍂 How about you? What’s your favorite time of the year? ☺️ I hope you enjoy watching this peaceful vlog and as always, I thank you all for being here and for sharing a cuppa tea with me. 🫖 Sending my love and light. ✨ 🌼 📖 Poetry read “Song of Summer Days” by James William Foley Sing a song of hollow logs, Chirp of cricket, croak of frogs, Cry of wild bird, hum of bees, Dancing leaves and whisp'ring trees; Legs all bare, and dusty toes, Ruddy cheeks and freckled nose, Splash of brook and swish of line, Where the song that's half so fine? Sing a song of summer days, Leafy nooks and shady ways, Nodding roses, apples red, Clover like a carpet spread; Sing a song of running brooks, Cans of bait and fishing hooks, Dewy hollows, yellow moons, Birds a-pipe with merry tunes. Sing a song of skies of blue, Eden's garden made anew, Scarlet hedges, leafy lanes, Vine-embowered sills and panes; Stretch of meadows, splash'd with dew, Silver clouds with sunlight through, Call of thrush and pipe of wren, Sing and call it home again. 🫖 🥧 Tea and food pairings in this vlog Fortmason Blend from Fortnum and Mason paired with Blueberry scones Harusame cold noodle with Hibiscus and Mango infusion (served chilled) Recipe for blueberry scone 🥧 1½ cups/225 g all-purpose flour plus more for dusting 2 tsp baking powder ½ tsp baking soda ¼ tsp salt or slightly less 3 Tbsp unsalted butter, cut into small pieces, plus more for greasing pan ⅔ cup/160 ml whole milk or buttermilk Preheat the oven to 425°F/220°C/gas mark 7. Sift the flour into a large mixing bowl. Add the baking powder, baking soda, and salt. Work in the butter with the fingertips until the mixture has the consistency of large, flaky crumbs. Add the blueberries. Mix gently. Stir in the milk using a spatula until the dough is soft. On a floured surface, roll out the dough to a ½-inch (1.25-cm) thick-ness. Using a pastry cutter 2 to 2½ inches (5 to 6.5 cm) in diameter or a water glass, press out rounds. (Do not to twist when pressing out, or the scones are likely to bake unevenly.) Lightly grease a baking sheet with butter. Arrange the rounds on the sheet. Lightly dust their faces with flour. Bake until they have risen and turned golden, 10 to 15 minutes. Remove from the oven. Serve warm preferably with clotted cream and preserves of your choice. Pairs really beautifully with black tea, earl grey or orange blend black tea. Happy Tea time. 🫖