Foodie Friday: Rhubarb Ginger Almond Scones

If nothing else, this time of under-employment has allowed me to do things I really love: 

garden, sew, walk, read, and bake. I was especially happy to bake these scones. I developed a recipe after comparing a lot of different scone recipes. These seem old-fashioned and delightful, perfect for brunch with friends or as heart-felt handmade gift. 

Weasinart's Rhubarb Ginger Almond Scones:

Ingredients:

• 3 stalks rhubarb (14-16 ounces)
• 2 1/2 cups flour
• 1 tsp baking powder
• 1/2 tsp salt
• 8 TBSP unsalted butter
• 1/2 cup sugar
• 1/2 tsp vanilla extract
• 3/4 cup plain Greek yogurt
• 1 TBSP crystallized ginger
• 1/4 cup almonds

Directions:

Preheat oven to 425 F. Line baking sheet with parchment or silicon mat. Because I made my scones into wedges, I needed to use two sheets.

 Cut the rhubarb into small pieces. 

They will break down a little in the scone, but keep things bite-sized!

Toss the rhubarb with 3 tablespoons of sugar and the ginger.

 Dice the ginger fine, if necessary.

Chop the almonds and fold into the rhubarb mixture.

Sift flour, 1/4 cup sugar, baking powder, and salt together in a large bowl.

Cut butter into flour mixture until the butter is about the size of small gravel.

Add in the rhubarb mixture, vanilla, and yogurt. Stir together until a soft dough forms.

 Flour your hands and knead the dough for a minute or so, 

until the dough comes together and is not sticky.

Turn out the dough onto a floured surface and pat the dough into a disc. 

Using a bench scraper (or a knife), cut the dough into 8 wedges.

Arrange on sheets and sprinkle with remaining sugar and some of the crystallized ginger.

Bake for 18-20 minutes or until golden brown.

Serve warm and/or seal in an airtight container.

Enjoy! 

This post is dedicated to my all time favorite blogger, chef, and friend, 

Sara at The Cozy Herbivore.

Thankful Thursday: Honey Ginger Lemon Tea

It has been a time of illness here...and everyone else it seems. There is nothing so soothing as a nice hot cup of tea. Last year, a friend introduced me to what has become my absolute favorite beverage, honey ginger lemon tea. Just the ritual of making it begins to heal me.

The ingredients are simple and few: honey, a slice of lemon, a good quality tea (I really prefer Earl Grey for this recipe) and some ginger. If you are even luckier, you will have some ginger syrup on hand. I was given some as a holiday gift from The Cozy Herbivore herself and feel in love. The tea is even more of a delight with it added.

The Cozy Herbivore's Ginger Syrup:

Ingredients:

• A good sized knob of ginger
• 1 cup brown sugar
• 1 cup water

Method:

• Cut the ginger into pieces, no need to peel
• Add that and the brown sugar to the water and bring to a boil
• Strain and store in an airtight container in the fridge

To make the tea:

• Place two teaspoons of honey and a good glurg of ginger syrup (or several chunks of ginger) into your favorite mug.
• Squeeze the juice of one lemon wedge into the mug. Put the wedge into the cup.
• Add hot water and stir.
• Lastly, add a tea bag or tea ball into the mug and steep until the tea is the strength you prefer--3 to 5 minutes.
• Enjoy!