Happy St. Patrick’s Day!  What are you sipping (other than green beer)?  I prefer black teas but trying a white tea named “White Chocolate Laced with Mint” from the East Indies Tea Company.  It’s very refreshing, light, and quite flavorful for a white tea.

It’s relatively cool here in Colorado Springs today, maybe I’ll turn the oven on and make some scones 🙂


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Irish Soda Scones
Yield: 8 to 11 scones • Preparation: 10 minutes • Bake: 15 minutes
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  1. 2 cups bread flour
  2. 2 tablespoons sugar
  3. 1 teaspoon baking soda
  4. ½ teaspoon salt
  5. ¼ cup cold salted butter
  6. ¼ cup dried currants
  7. 1 teaspoon caraway seeds
  8. ¾ cup plus 2 tablespoons whole buttermilk
  9. Lingonberry jam* (optional)
  10. Clotted cream (optional)
  1. Preheat oven to 350°.
  2. Line a baking sheet with parchment paper. Set aside.
  3. In a medium bowl, combine flour, sugar, baking soda, and salt, whisking until combined. Using a pastry blender, cut butter into flour mixture until mixture resembles coarse crumbs. Add currants and caraway seeds, stirring to combine. Add buttermilk, stirring until a soft dough forms. (If mixture seems dry, add more buttermilk, 1 tablespoon at a time, until dough is uniformly moist.)
  4. Using a levered 3-tablespoon scoop, drop dough onto prepared baking sheet.
  5. Bake until edges are light golden brown and a wooden pick inserted in centers comes out clean, approximately 15 minutes.
  6. Serve with lingonberry jam and clotted cream, if desired.
  1. *Lingonberries are related to cranberries. Lingonberry jam can be found at specialty-foods stores and online. Substitute a favorite jam, if desired.

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