Make tea from fresh drawn cold water and bring it to a rolling boil. Warm the teapot with boiling water to keep the tea hot longer Use one tea bag for two cups of tea Place tea bags in warmed teapot; pour boiling water over. Cover. Steep tea three to five minutes. Remove tea bags. Pour and enjoy.

Now Enjoy the Following scones with your tea:

Ingredients:

• 2 cups all-purpose flour
• 3 tbsp. Granulated sugar
• 2 tsp. Baking power
• � tsp each of baking soda, salt
• � cup butter
• 1/3 cup currants, sultanas or dried cranberries
• � cup buttermilk or soured milk (sour milk: pour 1 tsp of vinegar or lemon juice into a glass measuring cup/ add enough milk to make a cup and let stand 10 minutes or until thickened).
• 1 egg

Directions:

In large mixing bowl, blend flour, sugar, baking powder, baking soda and salt. Using pastry cutter cut in butter until mixture is fine crumbs. Stir in currants, sultanas or dried cranberries. In measuring cup, beat buttermilk or soured milk and egg. Remove 1 tablespoon of milk mixture. Reserve. Make well in center of flour mixture. Stir remaining milk mixture into flour just until moistened. Knead dough into a ball. On parchment paper-lined bakin sheet, pat dough into circle about 7 inches in diameter and 1 � inches thick. Using 2 inch cookie cutter, curt out 6-7 large scones, or using 1 � inch cookie cutter, cut out 12 small scones. Brush scones with reserved milk mixture. Bake 10-12 minutes or until golden brown. Serve immediately, with butter, whipped cream and preserves if desired AND ENJOY