This May seems like it really flew by, with a highlight reel including the end of law school, time with friends and family, some awesome runs, fun new recipes, and treats while out on the town. On Monday we will be ushering in June, so although there’s still a full weekend left (including a 10K race for me tomorrow!) I figured it was high time for a recap of this month.
On May 6, I took my last ever final exam of law school. After four years of high school, three years of college, and three years of law school, it’s all over. I could hardly believe it when it happened. It felt so surreal. And on May 21st, I graduated! I went through commencement with my family in attendance, wearing a ridiculous outfit and loving every minute.
In the past week, I’ve visited all three locations of Alice’s Tea Cup with friends. No matter what, it’s always the right time for tea and cake. This gorgeous weather puts me in the mood for iced tea, and it’s a lovely place to chat. It also means I’ve watched three friends munch on their delicious scones while I contemplated making my first attempt a gluten-free scone recipe! In the meantime, I’ve been experimenting with my tea cakes…
Rooibos Tea List
My friend Shannon’s scone
My iced Wedding Chai tea with honey
This gluten free chocolate chip cinnamon tea cake is my solution to the cake conundrum that always accompanied my teatime in Oxford, after my wheat allergy was diagnosed. Scones are one thing. I like scones, but I can certainly live without them, and if I want to make some, there are plenty of gluten-free scone recipes. What I really missed out on was the tea cake. You see, there were always little cakes served at teatime, ranging from custard and fruit tarts to Victoria sponge. And, most of all, the classic British tea cake, which is sort of like a sweet roll, but lighter and doughier all at once, and studded with currants or nuts. This was the cake I wanted, because it wasn’t dessert like the others. It was supremely meant for tea, hearty enough to tide you over until dinner or to toast up for breakfast the next morning.