Tea Ideas for the Month of July

July is the height of the gardening season.  The herbs are growing, the flowers are blooming, and the vegetables are ready for harvest.  Everything is in its prime. The perfect time to make a tea that is filled with flowers and aromatics.  So this month I have two tea recipes and a scone mix that will let you take advantage of nature's bounty.

Aromatic Tea

Chamomile provides calming effects, catnip for relaxation and marjoram for its sweet mellow taste. And if you use mint it will be both cooling and relaxing.

• 5 parts chamomile
• 4 parts marjoram
• 3 parts catnip
• 2 parts mint (optional)

Combine herbs if dried in glass jar for storage to use later.  If using fresh, tear the leaves from stems before measuring and use a small enough amount that you can make and use on the same day to get the best flavor from your fresh herbs.

For dry: Use 2 tsp per cup of hot water and allow to steep for 5 to 7 minutes.

For Fresh: Use 2 Tablespoons per cup of hot water and allow to steep 10 minutes.

Bright Mint Tea

This is a different way to make a mint tea.  You are in essence making a concentrate, then straining out the herbs and crafting an iced tea with the intense remaining liquid.

Wash 8 sprigs of mint, twelve inches long (any mint, spearmint, peppermint, applemint, orange mint, chocolate mint.  This one is perfect for the exotic varieties of mint.)

 Remove the leaves from the branches and place in a blender with four cups of water and liquefy. Allow it steep for at least 1 hour up to 2 hours and then strain out the solids.  The resulting green liquid can then be served with ice and diluted as needed to taste.

Here is a perfect recipe for making scones from fresh herbs,  you can use any combination you want. Chives are always good in a savory scone as is marjoram, savory, rosemary and dill.

Fresh Herb Scones

• 1 1/2 cups all-purpose flour
• 2 teaspoons kosher salt
• 1 tablespoon baking powder
• 6 tablespoons very cold unsalted butter cubed
• 2 large eggs
• 1/4 cup assorted fresh herbs, finely diced 
• 1/4 to 1/2 cup whole milk or heavy cream
• 1 egg beaten for egg wash or substitute heavy cream

Preheat your oven to 425 F degrees. Using a large mixing bowl, whisk together the flour, salt, and baking powder. Toss the cold butter cubes into the flour mixture and rub in the butter throughout the flour using your fingers. Continue until you have tiny pieces of butter throughout. And the dough looks like a coarse meal. Make a well in the center of your bowl, whisk the eggs together and add them directly into the center of the bowl, into the well, and pour in the milk (starting with a ¼ cup and use more milk as you need it. Add more milk if the dough isn’t wet enough or if needed.) and the fresh herbs. Using your hands like a claw, mix together all of the ingredients until just combined.

Transfer the dough to a lightly floured work surface. Sprinkle a little bit of flour on top of the dough as well so it’s easier to work with. Do not knead the dough but shape just enough to make round and flatten.

To make scone wedges: Once you have your dough in a round shape, use a bench scraper or knife to cut your dough into 8 wedges or triangles.

To make round scones: Flatten your dough by hand and use a round biscuit cutter to make round scone shapes. Continue until all of the dough has been used.

Transfer to a lined baking sheet and brush the tops of the scones with your egg wash. Bake for about 14 to 15 minutes until golden brown. Enjoy!