This is a favourite on hot days. It goes nicely with Nutmeg Muffins topped with jam.
6 Cups Water
½ Cup Sugar
2 teabags each of orange pekoe, Earl Grey, and mint tea
3 Tablespoons freshly squeezed lemon juice
Combine water and sugar in saucepan and bring to a boil.
Remove sauce pan from heat and add the 6 teabags.
Let steep for 30 minutes.
Remove teabags and add lemon juice.
Chill and serve.
This is one of our favourites. We got the recipe at a cooking course at DuBrulles. When it was prepared and served Gwen was amazed to discover the biscuits were the same as her grandmothers.
1 1/2 cups flour
1 1/14 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. sea salt
3 tbs. Sugar
Mix the above and cut in
3 tbs. cold butter
Add lemon zest from large lemon
And 1/3 cup raisins
Mix with 1 1/4 cups regular buttermilk.
Scoop out a golf ball size of dough and roll in flour, place in a greased pie plate. Repeat. Makes about 8 scones.
Place in a preheated oven at 475degrees and turn the temperature down to 450 degrees. Bake the scones for 18-20 minutes, checking for doneness with a toothpick.
For vegans use 3 tbs. margarine or canola oil for the butter and 1 cup of vanilla soymilk for the buttermilk.
These are a fabulous never-fail recipe plus they only take 20minutes - start to finish. Don’t take my word for it, at least 2 cookbook writers admit to using this recipe from James Beard - which is where I got it.
2C flour
1 Tbs baking powder
2 tsp sugar
1 tsp salt
1.5 C heavy cream
Preheat the oven to 425F
Combine the dry ingredients with a fork. Slowly add the cream stirring constanly. Gather the dough together – if it seems dry add a little more cream.
Place the dough on a lightly floured board and knead 4-5 times. Pat the dough into rectangle that is about 1 inch thick. Cut into 12 pieces and place on baking sheet.
Bake for 12 minutes until the tops are lightly browned.
ENJOY