Botanical Bath Flowers


August 2015

Recipe – “Sultana Scones”

“Sultana Scones”

“Food for Thought” – by Colour Library Books



10        oz. plain flour

1          tbsp. baking powder

Pinch salt

6          oz. butter or margarine

4          tbsps. Sugar

4          oz. sultanas

1          egg, beaten

2          tbsp. milk


Sift the flour, baking powder and salt into a large bowl or process once or twice in a food processor.  Rub in the butter or margarine until the mixture resembles fine breadcrumbs, or work in the food processor.


Stir in the sugar and sultanas by hand.  Add the egg and milk, mixing to a soft dough.  Turn out onto a floured surface and knead lightly until smooth.


Roll out to a thickness of 1 inch.  Cut into 2 inch rounds with a pastry cutter.  Transfer to a lightly oiled baking sheet and place in a preheated 400 degrees Fahrenheit oven for about 10 to 12 minutes.  Remove to a wire rack to cool slightly.  Serve warm.  – Makes 2 Dozen –


Recipe – “Iced Sunshine Tea”


“Food for Thought” – by Colour Library Books


4          oz. granulated sugar

½         pint of water

Rind of 1 lemon, pith removed

3          tbsps. Earl Grey tea leaves

2          pints cold water


Combine the sugar and water in a heavy-based saucepan and stir to mix.  Add the lemon rind and bring slowly to the boil, swirling the pan occasionally to help dissolve the sugar.


Simmer until the sugar dissolves completely.  Remove the lemon rind and allow to cool.  Store in the refrigerator.


To make the tea, combine the tea leaves and water in a glass jar.  Cover and set out in the sun for at least 5 hours.  Alternatively, place in the refrigerator overnight.

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