Peaches N' Cream Oolong #Tea by Karen Rose Smith

 

There are reasons why many of us enjoy brewing tea. In my Daisy’s Tea Garden cozy mystery series, readers can see why customers patronize a tea garden. Sharing a pot of tea, can encourage calm, reinforce friendships, and create an atmosphere that takes us back to a quieter more refined time.

 

I’ve found an assortment of teas that can help do all of the above from Plum Deluxe Teas. Over the coming weeks, I’ll post my impressions of each one along with a few hints about my upcoming Daisy’s Tea Garden cozy MURDER WITH OOLONG TEA.  Plum Deluxe Teas are loose teas that are blended in small batches at their studios in Portland, Oregon. The teas are organic, non gmo and free of chemicals and sulfites. The company supports local businesses and USA farmers. 

 

I’ll begin with Peaches N' Cream Oolong Tea. This is our season in Pennsylvania for local peaches and it’s one of my favorite flavors. Plum Deluxe’s Peaches N' Cream Oolong tea is a caffeinated tea with a smooth experience of flavor on the tongue. It has a hint of peach notes that makes it comforting as a hot beverage and thirst quenching as an iced beverage. I brewed a teaspoon for each cup and steeped it for six minutes. You can learn more about Plum Deluxe Teas here. Plum Deluxe Teas

 

In Murder With Oolong Tea, Daisy finds an opinionated English teacher might have more enemies than friends!

 

Til next time...

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MURDER WITH OOLONG TEA

Release Date: DECEMBER 29, 2020

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Cinnamon #Scone #Recipe created by Karen Rose Smith

When I developed the cinnamon scone recipe for my latest cozy release, MURDER WITH CINNAMON SCONES, it became a favorite.  I've made it multiple times.  I hope you like it too!

Daisy's Cinnamon Scones

Preheat oven to 400 degrees

2 cups all-purpose flour

1/3 cup granulated sugar plus 2 tablespoons

1 teaspoon cinnamon (1/2 teaspoon in dough and 1/2 teaspoon mixed with 2 tablespoons sugar)

1 teaspoon baking powder

1/4 teaspoon baking soda

1 teaspoon salt

8 tablespoons (1 stick) grated unsalted butter (I let it sit out 5-10 minutes before grating)

3/4 cup cinnamon chips

1/3 cup ground pecans

1 large egg

3/4 cup reduced fat buttermilk

In a large mixer bowl, stir together flour, 1/3 cup sugar, 1/2 teaspoon cinnamon, baking powder, baking soda and salt.  Add grated butter to flour mixture and beat it in.  Stir in cinnamon chips and pecans. 

 

In a separate bowl whisk the egg with the buttermilk, then mix into flour dough with mixer.  Scoop out eight large scones (I use a 1/4 cup scoop or measuring cup with handle) and place on a cookie sheet lined with parchment.  Sprinkle with cinnamon/sugar mixture.  Bake 17-19 minutes at 400 degrees until golden brown.

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