If it’s two for tea and tea for two, why not add in some scones and jam for both me and you?
For those who prefer to stay at home, the Pacific Institute of Culinary Arts is sharing these recipes for Earl Grey scones and Easy Bumbleberry Jam.
But if you're planning to spill the tea while you're out and about, here are some prime places to do so.
Earl Grey scones
Yield: 12 scones
2 cups flour
3 tbsp sugar
1 tbsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup cold butter, cut into 1-inch cubes
1 tbsp Earl Grey tea leaves
1 cup buttermilk
In a large bowl, combine all the dry ingredients and cut in the butter cubes with a pastry cutter, 2 forks or hands. Then gently mix in Earl Grey tea leaves.
In the separate bowl, whisk the buttermilk and egg together. Set aside.
Add wet ingredient to the dry ingredients and combine, taking care not to overmix.
Press and pat to hydrate and firm dough into uniform mass.
Remove from bowl onto a surface dusted with flour.
Pat into a disk of desired thickness and cut into wedges; or use a small round cutter to cut into circles.
Place scones on parchment lined sheet pan and refrigerate for 15 minutes.
Remove from fridge and brush tops with remaining egg mixture.
Bake at 350°F for 20 to 25 minutes or until tops are a light golden brown.
Easy Bumbleberry Jam
Yield: 2 cups
1 cup raspberries, fresh or frozen
1 cup blueberries, fresh or frozen
1 cup blackberries, resh or frozen
1 1/2 cups and 2 tsp sugar
1/4 tsp apple pectin
1/2 tsp apple cider vinegar
Place berries into a pot and cook on medium heat for 20 minutes.
In a bowl, combine apple pectin and 2 tsp of sugar and mix well. Set aside.
Add 1 1/2 cups sugar and vinegar to the berry mixture.
Cook for 45 to 60 minutes on medium to low heat.
Add apple pectin mix to the berry mixture.
Cook for another 15 minutes.
Remove from heat and place into a clean and sterilized jar.