I served mine with Lemon Balm Tea (Cha de Cidreira) which is my favorite tea. My mother made this tea just about every day and grew her own lemon balm in her garden. She dried the leaves to make tea all year long. I also grow my own now and make tea on a regular basis. It’s a soothing calming tea and good for when you have an upset stomach as well.
“A member of the mint family, lemon balm (Melissa officinalis) has a lovely lemon flavor and the ability to gently calm the nerves and lift one’s mood. Native to the Mediterranean, lemon balm’s medicinal and culinary use dates back over 2,000 years. Avicenna, the 11th-century Arab physician, wrote that lemon balm “causeth the mind and heart to become merry.” http://www.thekitchn.com
How to dry the lemon balm leaves for tea:
Cut the branches and trim off the larger stems. Wash and dry them and lay them out on paper towels or newspapers. Place in a dry place for about 1 week or more until the leaves are dry and brittle. Break the stems and leaves into small pieces and place in ziploc bags or a jar. Store in your cupboard.
When ready to make tea, boil 1 tablespoon of the dry tea leaves per 1 – 2 cups of tea for about 5 minutes. Let seep for another 5 minutes or longer depending on how strong you like it
Cranberry Lemon Scones
2 cups flour
1/3 cup sugar
1 stick cut into chunks (8 tablespoons of very cold butter)
1/2 cup sour cream
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 cup dried cranberries
1 teaspoon lemon zest
1 teaspoon of coarse natural sugar
Preheat oven to 400 degrees F.
Mix all dry ingredients and cold butter food processor or mixer until well blended.
(do not over mix)
Add remaining egg and sour cream to mixture and pulse until well blended and crumbly.
Add the cranberries and lemon zest and give the processor a few pulses just to mix slightly.
Sprinkle with the coarse sugar.
Look at that beautiful golden color.