The summer is almost over and we have been so busy around here that I have hardly had any time to catch my breath- let alone post. I, for one, am looking forward to Autumn and her crisp chilliness. I dream of pots of steaming soup, cozy mugs of chili and the aroma of baking breads as my oven is returned to daily use.

So many comfort foods are warm and filling and that leaves little room for them when the temperature of most days reaches into the triple digits. We eat a bit lean and half-heartedly  as we seek out cool salads and icy waters. There is nowhere to turn for a bit of satisfaction. Of course, ice cream meets some of our needs but it is hard to have a steady diet of it – too many sweets and I don’t get along.

So I was thinking what gets me through- what gives me comfort in heat and in cold? And I realized that it is tea. Tea has a place in my heart and soul.

I have taken to an afternoon ritual of brewed iced tea. I brew a sachet of Orange Dulce tea from A Mighty Leaf tea company for four minutes and then pour it into a tall glass filled with ice. Voila afternoon delight! -and no sugar required for me.

When I was a little girl I always made myself a tea tray in the afternoon when I wanted a little treat. I would make a sandwich and cut it into quarters, brew some tea, add a little milk and sugar to it, arrange a sliced or quartered orange and a few cookies if I had them on a plate or tray with the above and there was my comforting ritual.

 I only had access to Lipton Orange Pekoe at that time, but now my tea cupboard runneth over. I am always adding more. Rick just shakes his head and laughs as he asks my why I need more tea when I already have so many kinds. The answer is of course that I love tea and I am always inspired when I see one that appeals. I like having options for a variety of uses. There is a lovely tea shop here in Salt Lake called the Tea Grotto.  They sell a Walnut Green tea that is so very delicious.  

When I am feeling like I need to get out and have some alone time, I go over to the The Beehive Tearoom on Broadway just west of Main Street and get a pot of hot tea or an iced tea (depending on the weather) and sit by myself and read or draw. I like the atmosphere. It has a cozy, 1930s vibe going for it- which is just my thing.

When Rick and I married we had a “Cream Tea” for our wedding reception with scones and clotted cream, cucumber sandwiches, chicken salad choux puffs, a couple of kinds of tarts, strawberry bonnets, crab filled beggar’s purses, cookies and other delicious food. My wonderful Aunt Becky (who is also my best friend and an inspiration) helped me cook and prepare for the wedding. She and Dennis, her husband, were also kind enough to let us have our wedding in their beautiful garden. It was delightful, just the kind of afternoon that appeals to me: love, laughter, my dear new husband, a string quartet playing in a garden filled with those I love dearest and of course some fabulous feasting.

 

When you are feeling in need of a little “me time” and some comfort let me recommend a spot of tea and a Maple Walnut Pecan Scone:

Maple Walnut-Pecan Scones

• 2 Cups all purpose flour
• 5 Tablespoons Brown Sugar, packed -divided into 3Tblsp for scones and 2Tblsp for topping
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 Cup butter, (one stick) chilled and cut into pieces
• 1/2 Cup toasted walnuts chopped, reserve 1 Tblsp chopped finely for topping
• 1/2 Cup toasted pecans chopped, reserve 1 Tblsp chopped finely for topping
• 1/3 Cup maple syrup
• 1 large egg
• 1 tsp vanilla extract
• milk- enough to combine with egg, vanilla and maple syrup to make 3/4 Cup total
• Preheat the oven to 400F and toast the nuts. Set aside to cool before proceeding. Combine the flour, 3Tblsp brown sugar, baking powder and salt in a medium bowl. Add the chilled butter pieces and cut in until the mixture resemble coarse cornmeal. (you want to leave a few pea-sized pieces to make the scones tender.) Add the cooled nuts to the dry ingredients and mix to combine. Combine the maple syrup, vanilla extract, egg and enough milk to make 3/4 cup in a liquid measuring cup. Mix the liquid into the dry ingredients just to combine. Turn out onto a floured board and knead 5-6 times. Divide dough in half and form/pat into roughly 6″ circles. Combine the reserved 2 Tblsp brown sugar and 2 Tblsp combined nuts for topping. Pat the top of the circles with wet hands (or brush with some milk) and lightly press the topping in until it sticks. Cut the circles into 6-8 wedges depending on how big you like your scones. I like to do this with a bench knife after I’ve placed the scones on a baking tray lined with parchment. That way I don’t have to transfer anything around. Seperate the scones slightly making a small space between each wedge. Bake 15 minutes or until golden. Immediately remove from baking sheet and let cool or serve warm. ‘They are delicious without jam etc. but if you’re feeling very decadent have some jam and clotted cream with them. Ummm!