Thank you for joining my blog. I would love to share some tea with you.

We share tea and talk tea at assisted living homes, private homes and community centers. We play Teago Bingo with prizes for winners. We are also doing mystery tea events.

If you would like more info on our tea tasting events, mystery teas or want to receive a free sample of tea please email or call 763-370-2980. Love to hear from you!

Spend time being refreshed by God's Word with a cup of tea. Relax in a comfy chair that gets some afternoon sun. Reflect on the goodness of life.

Real joy comes not from ease or riches or
from the praise of men, but from doing something worthwhile. Wilfred T. Grenfell

Enter His gates with thanksgiving and His courts with praise. Give thanks to Him, bless His name. Ps 100:4

"For I know the plans I have for you," declares the Lord, "plans to prosper you and not to harm you, plans to give you hope and a future." Jeremiah 29:11

Blessings to you and your family. Have
a TEA- rrrific day.

Email me for a free sample of tea!

Traveling TEA With Jesus

Monday, February 13, 2012

Raisin scones from Lindsey Goodwin

Yield: About 12 scones


2 cups flour
2 tbs baking powder
2 tbs sugar
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp nutmeg, ground
1/2 cup butter, cut up
1 cup raisins
1 egg white, lightly beaten
1 tsp pure vanilla extract
About 3/4 cup buttermilk

Preheat oven to 425 degrees.
Mix together flour, sugar, baking powder, baking soda, salt and nutmeg in a large bowl.
Use a pastry cutter to cut in the butter. The mixture is done when it resembles coarse cornmeal.
Stir in the raisins, and then stir in the vanilla extract.
With minimal stirring, mix in just enough buttermilk to make the dough stick together. It will be crumbly and there should still be a little bit of dry flour left in the mixing bowl.
Turn the dough out on a heavily floured cutting board.
Knead the dough for about a minute. When it is done, it should be easy to handle and smooth.
With a rolling pin, roll the dough into a 3/4"-thick slab.
Cut the dough into triangles that are 3" long on each side.
Transfer the scones to a buttered baking sheet and brush the tops with egg whites.
Bake in preheated oven for 15-20 minutes or until golden brown. (Optional: Turn pan halfway through baking.)
Cool on the baking sheet

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