Hello, fellow tea lovers. Lady Caroline here. Ya know-it is interesting that they say we have "free speech" but there is always someone ready to tell you that you don't. OK- I'll be good (maybe).

Last weekend my husband and I went to the Oregon Coast for a much needed time of R & R.
At the beach house (rented), the owner had left some suggestions of good places to eat. On our way home, we stopped at a great little bakery from the list in Nehelam, Oregon for breakfast. The name of the bakery was "Wanda's Bakery". The food was excellent and on the way out the door I purchased a few items from the bakery (home made of course). One item was a cranberry orange scone and it made me think of a great recipe I had for scones so I wanted to share it with you. I hope you enjoy it with your tea of choice as I do.


Cream Scones with Currants

Ingredients:

1 3/4 cps unbleached all-purpose flour
2 1/2 tsp baking powder
3 TB sugar
1/4 tsp fine salt
6 TB unsalted butter, cut into 1/2 inch cubes and refrigerated
2 tsp finely grated orange zest (peel)
1/4 cp dried currants
1 large egg
4-5 TB heavy cream or half and half

Directions:

Oven: preheat to 425 degrees F.
Line baking sheet with parchment paper


Mix dry ingredients in a medium size bowl with a fork. Add butter and cut into dry mixture until crumbling and forming pea size balls. Add the zest and currants. In separate small bowl whisk the egg and cream together and then add to the dry mixture blending with your fingers just until the dough holds together. Turn the dough onto a lightly floured work surface. Form into a ball 6 inches round and 1 inch high. Cut into 6 equal sized wedges leaving space between each piece as you place on the baking sheet.

Bake scones for 12 to 15 minutes or until golden brown. You may also brush the tops with cream and sprinkle with sugar before baking to create a harder, shinier crust.

Hope you enjoy making your own scones.

Next week I will be putting a recipe on the Blog for my Fourth of July Baked Beans that my family looks forward to every year.

Note: Brew a large pot of tea in the morning saving the remainder from your cup of the day and poor into a glass pitcher and refrigerate for iced tea later on in the day during these hot summer days.

Hint: Our Market Spice Tea is excellent brewed in either bag or loose and then chilled for iced tea. Be creative and try different flavors. Share at picnics, BBQ's, and get togethers with your friends.

Why not share your experiments with us on the Blog?

Lady Caroline

Hi, ladies. Here is great recipe for summer! It's not too sweet and very refreshing.

Lemon Cake:

Using a cake mix, make a lemon cake according to directions on the box.

Allow cake to cool in pan(9x13) for about 20 minutes.
Make holes with a fork in the top of the cake about 1 inch apart.

Prepare package (lg) of lemon jello with the hot water and half
of the cold water until powder is dissolved.
Poor hot jello over the cake and refrigerate for a least four hours.

This cake does not require frosting.
You can top with cool whip(for fewer calories), whipped cream, or powdered
sugar topped with fresh berries.

For a different twist, use lime(green) jello for the keylime effect.
Use your imagination and enjoy!

Why not send us your favorite summer recipes to share.

Blog often,

Lady Caroline