At the tail end of December, I squeaked out a long weekend with Doc in Virgina in between two six-day stints of flying. After a map-skipping my way repeatedly up and down the east coast, there was nothing finer than sinking into a comfy sofa and being surprised with Christmas presents. Doc’s Ma & Pa hit a home run with my inner foodie, couch surfer, and fancy pants tea time to-go pack, perfect for unwinding with in the post-holiday wake.
Among the unexpected presents was a pack of Sticky Fingers Bakery’s Glazed Cinnamon Raisin Scones. I honestly could not remember the last time I baked scones. This ready-to-go mix is fantastic for a quick and simple, in a pinch treat! Be forewarned, the scent of baking is akin to making cinnamon rolls in the oven! Make sure you have a nibble of something to tie you over as you lie in wait for the torturous 15-17 minutes of baking. Personally, my stomach performed an aria from the famed kitchen operetta: Baking on Empty, and it wasn’t pretty.
Doc spooned the mix into a cookie sheet like a pro. The recipe offered up the suggestion of using a scone pan. but I prefer imperfection when it comes to certain baked goods, namely breads. Cakes, cupcakes, and cookies often demand presentation prowess to remain visually appetizing. Biscuits, scones, biscotti, and breads look rustic– and dare I say– comforting when they look handmade not machine generated.
The recipe gave the baker the option to use water or milk when mixing the icing, so I picked skim milk. I do not know whether or not the fat percentage of the milk will impact the consistency of the glaze, but I am not opposed to gradually experimenting. Proper science does require running multiple trials for adequate data collection, doesn’t it? 😉 SFB has seasonal and annual recipe combinations, many of which I am interested in taste testing. Current, Lemon Poppyseed and Cranberry are currently at the top of the short list. Anyone care to do a coin flip for me?
The directions advised allowing the scones to cool for two minutes prior to drizzling the frosting. I waited five minutes and was very pleased with the results. I did move the scones to a wire rack to cool down and allow the baking sheet to cook cool off. To avoid dirtying additional dishes, I returned the scones to the baking sheet for the icing.
After icing the scones, the biggest executive decision of the evening was which tea to pair with these decadent baked treats. With the sugary sweetness of the frosting and raisins as well as the spicy kiss of cinnamon, I brewed up some Pure Assam Tea by Taylors of Harrogate and drank it straight. I discovered a penchant for assam while living in Japan thanks to a fantastic local transplant who owned and operated his own cafe. (Man, I miss Viva Shiva!) My appreciation for assam started with loose tea (a tiny tea pot at a time), and for the longest time, I could not find a pre-packaged tea that rivaled it. Taylors is hands down my favorite boxed assam tea.
I’m issuing a challenge to all my fancy tea drinkers, join me in the hunt for the best pre-packaged teas! Until I can be home regularly, I don’t want to run the risk of loose tea simply taking up shelf real estate. I’m throwing down the doilies, setting the table, and putting the kettle on, so “who are you drinking?”