Donna's Tea Cozy
Donna's all-time favorite tea. It's a malty Assam & Kenyan blend that is smooth and strong with no bitter aftertaste.
A dark, rich, very strong but smooth breakfast tea. Not for the faint of heart.
A smooth and subtle blend of Black and Puerh teas with the subtle flavors of black current, pomegranate and bourbon vanilla. Best made into a tea latte using the milk of your choice. I microwave 1/3 cup of Oatmilk and the froth it with a hand frother.
A dark, rich, very strong but smooth breakfast tea. Not for the faint of heart.
Donna's Scone Recipe
Prep & Cook Time: About 35 Minutes
Makes: 6 to 8 servings
• About 2 cups all-purpose flour
• 1 tablespoon baking powder
• About 3 tablespoons sugar
• 1/4 teaspoon salt
• About 1/4 cup (1/8 lb) butter or margarine
• 2 large eggs
• 1/3 cup whipping cream
• 1/4 cup raspberry jam
1. In a bowl, mix 2 cups flour, baking powder, 2 tablespoons sugar and salt.
2. Cup 1/4 cup butter into chunks, add to bowl. With your fingers or a pastry blender, rub or cut in butter until dough forms pieces no larger than small peas.
3. In a small bowl, beat eggs with cream to blend; set aside 1 tablespoon. Add remaining liquid to flour mixture and stir with a fork until dough is evenly moistened and sticks together.
4. Scrape dough onto a lightly floured board; turn over to coat with flour.
5, To knead, gently slide your fingers under side of the dough opposite you, lift and fold about half of the dough over the portion on the board. Press down gently and push slightly forward.
6. Rotate the dough 90º so a pointed end is in front of you. Again, slide your fingers under the farthest point and lift and fold about half the dough over the portion on the board. Press down gently and push slightly forward again. Keep turning and kneading just until dough forms a neat ball, 3 or 4 more times.
7. In a buttered, floured 10 by 15 inch pan, pat dough into a 1-inch thick round. With a floured sharp knife, cut round into 6 to 8 equal wedges and leave in place.
8. Dust your thumb with flour and push it straight down and almost through the middle of the wide end of each wedge, wiggling to make a hole that is 1/2 to 3/4 inch wide. Divide jam equally among the holes. Brush reserved egg mixture over dough and sprinkle evenly with 2 to 3 tablespoons of sugar.
9. Bake in a 375º oven until richly browned, about 25 minutes (or 350º in a convection oven). Serve hot.
Scone recipe from Sunset Magazine.