Tea Scones

To answer the question about the granola...I am unhappy about BOTH batches I've made thus far. I am going to a Trader Joes this week (a big deal, since there's no cheap/good whole food stores around here) and hope to get some better oats. Plus I am patiently waiting for that sap to flow AKA maple syrup season. I've been using Aunt Jemima's Butter flavored syrup and valu-rite quick oats...ICK! Once I perfect the recipe I'll post it.

Tea Scones

2 tablespoons boiling water

1 tea bag, such as English Breakfast. Or even Liptons whatever you got on hand, just avoid highly flavored types like mint.

1/2 cup dried currants or cranberries

1 cup unbleached all purpose flour

1 1/2 teaspoons baking powder

2 tablespoons+1/2 teaspoon white sugar

1/2 teaspoon salt

4 tablespoons cold unsalted butter

6 tablespoons of half and half+more for brushing. I used homemade "sour milk" and the scones turned out just fine.

Put rack in middle of oven and preheat oven to 400*F. Butter a small baking sheet (or use a Silpat.)

Pour boiling water into a small cup, add tea and steep for 2 minutes. Stir in currant/cranberries.

Sift together flour, salt, baking powder and 2 tablespoons of sugar in a medium bowl. Add butter and blend with fingertips or a pastry blender until mixture resembles course crumbs. Add half and half and stir with a fork until a sticky dough forms. Stir in tea/currant mixture.

Turn dough out onto a floured surface and form into a 5 inch round. Transfer round into the prepared baking sheet. Brush lightly with half and half and remaining sugar. Score into quarters, making 1/4 inch marks into the dough.

Bake scones until golden, about 20-25 minutes. Transfer to rack to cool. Serve warm or at room temp, breaking along score marks.