In May 2004, just a few days before AJ's 5th birthday,
we enjoyed afternoon tea in the tea lobby of the
This grand hotel afternoon tea had been on my wish list for several years.
This hotel is probably the best-known hotel afternoon tea
outside of London.
We were on our way to a cruise to Alaska and I scheduled
two extra nights in Vancouver, BC
just so we could have tea at the Empress.
Due to a major error on behalf of our travel agent, we almost didn't make it.
Long story, but as you can see from the scanned photos,
we were there for a lovely afternoon tea.
Unfortunately, because of the travel agent's error,
our afternoon tea plans at Butchart Gardens didn't work out,
but we did enjoy visiting the beautiful gardens.
Their signature tea, called The Empress Blend,
is a blend of China, Darjeeling, and Ceylon teas.
Each guest receives a gift box as a souvenir.
After tea we visited the delightful gift shop where I purchased
a teacup trio of their exclusive Bone China
made by Royal Doulton
Fairmont Empress Scones
3 cups all-purpose flour
2 cups sugar
1 cup butter
2 tablespoons baking powder
1 cup cream
1 cup golden raisins
Preheat oven to 325 degrees F.
Mix the flour, butter, sugar, and baking powder together.
In a separate bowl, mix cream and eggs together.
Add raisins to flour mixture.
Gradually add liquid to the dry mixture.
Do not over mix.
Toll out to the thickness of 1 inch.
Allow the dough to rest.
Cut with a 2 1/2 inch cutter. Let rest for 3/4 hour.
Brush tops with an egg wash and
bake for 20 - 25 minutes or until golden brown.