Hot Tea Celebration

It has been a crazy new year!  On January 1 my hubby went into the hospital for an infection (massive) and we have been dealing with the fallout from that ever since.

I have been trying to get my blog back on track and work on researching the herb of the week so they can be posted on Wednesday like they are supposed to be, check out the first one of the new year tomorrow!

Today was a bad day in my book.  I spilled my tea (a new blend with orange and white tea) before even getting one sip, then later I fell off my rolling desk chair. (Go ahead laugh, I did!)

January is Hot Tea month.  Last year I started a series of articles on Hot Tea (check out the first few parts here) that somehow got lost and never posted correctly.  I am going to find them all and get the missing ones posted this month (only a year late...)

Today however I want to put up something I actually wrote while in the waiting room at the emergency room during the first few days of the year when we had our first cold spell, I hear we might have another this coming weekend!

As the temps dipped into the teens for really the first time this winter, I deeply felt the cold, probably because I am out of practice with the cold due to our mild winter (so far!)  But as a result, to cope with the cold I turned to my comfort food -- Tea and Scones.

Scones are so simple to make that I just whip them up and place in an air tight container to enjoy for a week!

I've shared scone recipes before, but I crafted a few more recently when I had some unexpected free time so here they are:

CHEDDAR-BASIL MINI SCONES

Here is one of my favorite savory scone recipes. It smells so good while it's baking & they are very good reheated days later.  You can even add bacon to it for a more savory taste.  I added three strips of cooked crumbled bacon when the recipe says to add the cheese & basil.  This combo makes a great breakfast on the run.

Ingredients:

3  cups  all-purpose flour

2  Tbsp.  sugar

1  Tbsp.  baking powder

1/2  tsp.  salt

1-1/2  cups  shredded cheddar cheese (6 ounces)

2/3  cup  snipped fresh basil (or 1/3 cup dry crumbled basil)

1-1/2  cups  whipping cream, half-and-half or light cream

1    egg, lightly beaten

Whipping cream, half-and-half or light cream

Directions:

1.  In a large bowl, combine the flour, sugar, baking powder and salt. Add shredded cheddar and basil; stir to combine.

2.  In a small bowl, combine 1-1/2 cups cream and egg. Add to flour mixture, stirring until moistened. Turn out onto a well- floured surface; knead gently for 10 to 12 strokes.

3.  Divide dough in half; shape into two balls. Pat or roll each into a 6-inch circle. Cut each into 8 wedges. Place onto ungreased baking sheet. Brush tops with additional cream.

4.  Bake in a 450 degree F oven for 12 to 14 minutes or until golden. Remove from baking sheet; serve warm. Makes 16 scones.

Cherry Herb Scones
You can substitute dried cranberries or raisins for the cherries if you like.

Ingredients:

2 cups all-purpose flour
1/3 cup sugar, plus more for sprinkling
1 tablespoon baking powder
1/2 teaspoon salt
1 1/2 sticks cold butter, cut in small pieces
1/2 cup heavy cream
2 eggs
zest of 1 lemon
1 cup dried tart cherries, roughly chopped

2 tsp. dried lemon balm
1 egg, plus 1 teaspoon cream
1 cup confectioner’s sugar
2 teaspoons melted butter
2 tablespoons freshly squeezed lemon juice

Directions:

1.  Preheat oven to 400 degrees. In the bowl of an electric mixer fitted with the paddle attachment, combine flour, sugar, baking powder, and salt with the mixer on low. Add in the butter and mix until the mixture is crumbly and butter is the size of blueberries. In a large liquid measuring cup, combine cream, 2 beaten eggs, and lemon zest. With the mixture on low, pour the mixture into the flour mixture. Mix until just combined. Add in cherries, and mix until just incorporated.

2.  Place dough onto a well-floured board and with well-floured hands, pat the dough down into a rectangle about 3/4 inch thick. Use floured cookie cutters to cut the dough into shapes. Place shapes on a parchment paper lined baking sheet. With a fork, beat together egg and the teaspoon of cream to make the egg wash. Brush tops of scones with the egg wash and sprinkle with sugar.

3.  Bake for 20 minutes, or until golden brown.

4.  Whisk together powdered sugar, melted butter, and lemon juice until smooth. Adjust consistency with more sugar or lemon juice as needed. Drizzle over warm scones.

Lemon Verbena Scones
I love this herb and in the winter I bring my plant in just so I can enjoy a recipe like this.  If you do not have fresh, substitute 2 Tbls. dried.

Ingredients:

2 c. unbleached flour

1 1/2 c. rolled oats

2 t. baking powder

1/2 t. baking soda

1/2 t. salt

1/4 c. brown sugar

1/4 c. butter

1/2 c. chopped pecans

1/4 c. chopped fresh lemon verbena leaves

1 egg, beaten

1/2 c. yogurt

1/4 c. milk

Directions:

1.  Preheat oven to 425º F. In a large bowl, combine flour, oats, baking powder, baking soda, salt, and brown sugar. Cut in butter until mixture resembles coarse crumbs. Add pecans and lemon verbena leaves; mix until combined.

2.  Make a well in the center of flour mixture. Add egg, yogurt, and milk; stirring well. Mix the center in with flour mixture to form a soft dough. Coat a 12-inch cast iron skillet with a non-stick cooking spray. With floured hands, pat dough into skillet. Score the top into 8 pie shaped wedges.

3.  Bake at 425degrees F for 15 minutes, or until lightly browned. Serve warm and enjoy. Makes 8 servings.

If you want to see a step by step for making scones, check out this How To-sday:

http://backyardpatch.blogspot.com/2011/05/how-to-sday-making-cheddar-scones.html