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:
You can substitute dried cranberries or raisins for the cherries if you like.
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
zest of 1 lemon
1 cup dried tart cherries, roughly chopped
1 egg, plus 1 teaspoon cream
1 cup confectioner’s sugar
2 teaspoons melted butter
2 tablespoons freshly squeezed lemon juice
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.
If you want to see a step by step for making scones, check out this How To-sday: