Show mom appreciation by surprising her with these treats.
London Fog Latte
2 good quality Earl grey teabags or 2 teaspoons loose leaf Earl Grey tea
1 1/2 cups boiling water,
1 cup of milk
2 – 3 teaspoons honey or maple syrup or other sweetener of choice
cinnamon for garnish
Set cold water to boiling and place 1 teabag or 1 teaspoon loose leaf tea (in a tea ball) in each 10 oz cup.
Pour 3/4 cup boiling water into each cup over the prepared tea. Let steep for at least 4 minutes.
You want it stronger for lattes because of the amount of milk added.
While the tea is brewing heat the milk until it is foamy and steaming.
Tilt the pan a bit and whisk it vigorously or use a milk frother to get it nice and airy.
Remove the teabags/leaves from the cups, add sweetener of choice, test the sweetness and then ladle the milk into the cup until it is full.
Sprinkle with cinnamon to serve.
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Strawberry Rhubarb Scones
2 1/2 cups all-purpose flour
1/2 cup brown sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter, scored, frozen and grated
2/3 cup half and half or whipping cream
1 egg, beaten
1 cup rhubarb, chopped
1 cup strawberries, chopped coarsely
egg white wash, cream or glaze
SCONES: Score the butter at the half cup mark, then freeze for about 30 minutes. Preheat oven to 425°F or 218°C. In a large bowl, stir together the dry ingredients. Whisk together the egg and cream. Grate cold butter into the bowl of dry ingredients to the score mark and stir lightly with a fork to mix. It should look like dry pie pastry with little lumps of butter showing.
POUR the egg mixture into the bowl and add the chopped rhubarb and strawberries. Lightly toss and stir with a fork again just until the dough starts to gather together but is still crumbly and wet. Turn it out onto a floured surface and gently fold everything together until it holds together, adding a little more cream if needed. Divide into two balls, sprinkle flour over top, and pat each into an 8″ disc, about 1″ thick. Cut each circle into 6 wedges.
PLACE the wedges on a greased or parchment-lined pan, leaving at least 1″ space between each one. Brush the tops of the scones with cream or egg wash (1 egg white whisked with 1 tablespoon water), and sprinkle with coarse or fine sugar). If you’re planning to glaze them, don’t do anything.
BAKE the scones for 18- 22 minutes until they look golden and have crusty edges. Let them cool for a few minutes before serving or glazing.
SIMPLE VANILLA GLAZE: Whisk 1 cup of icing sugar with 1 – 2 tablespoons milk or cream and a splash of vanilla to a drizzle consistency.
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Recipes are compliments of Rose Martin from Orchard News and Chews