Pragmatic Kitchen: Forty Percent

That's the chance of precipitation for St. Louis indefinitely, and it's about the same possibility of me regularly updating this online journal of mine. Nevertheless, I will attempt to document summer 2014 with all its isolated thunderstorms, good reads, travels around our city, new sights in the pacific northwest, and quality time in the kitchen. It's destined for greatness, and it's too good not to share.

My first pastry of the summer: blueberry rooibos and apricot scones

Hello, delicious!

I've been day dreaming about tea infused pastries ever since I sampled the naughty vicar (it's their most fancied blend) gooey butter cake at the London Tea Room. The idea of endless, wonderful flavor options makes me swoon. Here is my tea infused creation...

Ingredients:
2 1/2 tsp. blueberry rooibos loose leaf
2/3 cup milk
1 egg
3 cups of flour
4 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/2 cup soft butter
1 cup dried, chopped apricots
1/3 cup of sugar
1/3 cup slivered almonds

Directions:
Preheat oven to 375 degrees. Heat milk to a boil, remove from heat and steep for 7 minutes.

Sift/mix together the dry ingredients, then cut in the butter until it looks evenly crumbly. Mix in the apricots, then the sugar.

Whisk the egg and a small amount of the milk tea. After the egg is tempered, the rest of the milk tea can be added. Mix the wet ingredients into the dry and knead the dough several times on a lightly floured surface. Roll it out and cut into squares, or whatever shape you can create. Place on a baking sheet, sprinkle with sugar and almonds.