Ingredients:
1 1/2 C. Self-rising flour
2 T. Butter
1/2 C. Cheddar cheese, grated
1/4 t. Salt
1/4 t. Cayenne pepper
1 Egg
2 T. milk, more if needed
Beaten egg or melted butter
Procedure:
In a food processor. mix the flour and butter together to form a
coarse crumb
Add cheese, salt and cayenne, processing a few seconds just to mix
With machine running, add 1 egg and milk to form soft, but pliable
dough. Add more milk if needed
Place dough on a floured board and roll to 1/2-inch thickness
Cut rounds with a pastry cutter
Place the rounds of dough onto a greased baking sheet
Brush with beaten egg or melted butter, if desired
Bake in a preheated 425°F oven for 20 about minutes, or until they
take on a golden brown colour
Notes:
Scones are a small round cake made of raised dough. They should besoft
and light inside, plus have a brown crust
Scones originated in Scotland
Scone are eaten at breakfast or for tea
These are best served warm from the oven because they harden within
hours. If that happens, they can be refreshed in the microwave
Ingredients:
2 C. Milk
1 Cinnamon stick
2 Cloves, crushed
2 cardamon seeds, crushed
1 Piece of fresh ginger, peeled and minced
2 T. Tea
Caster sugar
Procedure:
Combine the milk, cinnamon, cloves, cardamon seeds and ginger into a
saucepot and bring to a boil
Add the tea and sugar to taste
Simmer for about 2 minutes, cover, remove from heat and allow to
infuse for at least 7 to 8 minutes.
Strain the infision and serve
Notes:
Should be served very hot
Use a mortar and pestle to crush the spices
Ingredients:
5 Orange Spice Tea bags
1 Peppermint tea bag
1 C. Boiling water
1 1/2 C. Orange juice
2 T. Honey
1 scoop Vanilla ice cream
1 C. Ice cubes
Procedure:
Brew Orange Spice and Peppermint tea in the boiling water, steep for
about 4 minutes, or until the desired strength has been reached
Let the brewed tea mixture cool
Pour into blender adding the orange juice, honey, vanilla ice cream
and ice cubes
Mix ingredients until fully blended
Serve and garnish
Notes:
frozen yogurt, sherbet, or sorbet may be substituted for the vanilla
ice cream
This recipe is made at the last minute and served at once
Can be garnished with a orange wedge, sprig of fresh mint, sprinkles
of chocolate, etc.
Ingredients:
1 qt. Strong English Breakfast tea
10 Lemons
1 qt. Dark rum
1/2 C. Brandy
1/4 C. Peach brandy
2 C. Unsweetened pineapple juice
Procedure:
Combine 1 quart cold water and 3 teabags of English Breakfast tea in a
large container. Let brew either outside or in refrigerator about 1 hour
Meanwhile, remove rind from the lemon. Cut the rind into thin strips
Add the rind and juice of the lemons to the brewed tea. Cover and
store overnight at room temperature
Just before serving, pour tea mixture, rum, pineapple juice, and both
brandies over a block of ice in a punch bowl
Serve and garnish
Notes:
This recipes is to be made in advance and serve when required
This punch is a real crowd pleaser
Any type of regular tea can be used with this recipe
Ingredients:
6 Peppermint tea bags
6 C. Milk
6 T. Hot chocolate mix
Procedure:
Place tea bags in bottom of pan. Add milk and heat to just under the
boiling point
Remove tea bags
Place one tablespoon chocolate in each mug and pour one cup of hot
minted milk over chocolate
Serve and garnish
Notes:
Garnish with a spring of fresh mint or a peppermint stick candy
