Tea & Scones

During the hot days of July, there is nothing lovelier than afternoon tea on the porch.  An iced herbal tea accompanied by moist peach scones is the perfect fare --


Iced Herbal Sun Tea

6 Celestial Seasonings Tangerine Orange Zinger herbal tea bags (or tea of your choice)
7 cups cold water
Lemon Slices

In clear pitcher, add tea bags and cold water.  Cover with plastic wrap and place in sunlight for 3-4 hours.  Chill in refrigerator for an hour or more -- add ice cubes and lemon slices before serving.


Peach Scones

2 cups flour
1 tablespoon baking powder
2 tablespoons sugar
1/4 teaspoon cinnamon (optional)
1/2 teaspoon salt
7 tablespoons butter or margarine
1 cup canned diced peaches, drained
1/2 to 3/4 cup milk

Mix dry ingredients; cut in butter with pastry blender.  Stir in peaches.  Add milk slowly and stir with fork until dough clings together and is a bit sticky.  Do not overmix.

Place dough on ungreased cookie sheet that has been sprinkled with white sugar.  Press dough into a circle about 1-1/2" thick.  Cut through dough with knife, making six wedge-shaped portions.  Do not separate portions.  Sprinkle 1 tablespoon white sugar over the top of the circle.

Bake at 400 degrees for 10 minutes; turn down to 375 degrees and bake 5 minutes longer.

Cool a bit and remove wedges from cookie sheet.

Serve with a dollop of whipped cream, Devonshire cream, or raspberry preserves, if desired.


ENJOY!!