Pina Colada Scone
© 2010 Tealightful Treasures®

Dry Ingredients:
1 TT Chocolate Chip Scone Mix
1/2 cup coconut
1/2 cup chopped macadamia nuts

Mix Wet Ingredients:
4 Tablespoons melted butter
6 oz. low fat vanilla yogurt (naturally sweetened)
3 Tablespoons crushed pineapple with juice
1/4 cup light coconut milk
(Note: Add 3-4 extra tablespoons milk for high altitude baking)

Preheat oven to 400 degrees.
Add mixed wet ingredients to dry Chocolate Chip Scone mix. Mix gently. Add remaining dry ingredients and fold until moist clumps form. Drop by tablespoon onto ungreased (light color) baking sheet. Bake 9 to 12 minutes. Makes 12 large tropical scones.
Serve with TT Pina Colada featured summer tea!

Blueberry Almond Oat Scone
© 2010 Tealightful Treasures®

Ingredients:
1 Tealightful Treasures Scottish Oat Scone Mix
1 8 oz. container vanilla yogurt (naturally sweetened)
4 tablespoons melted butter
3 tablespoons almond milk
1/2 to 3/4 cup fresh blueberries
1-1/2 teaspoon almond extract
1/2 cup silvered toasted almonds
2 teaspoons lemon zest - optional
Glaze (optional):
1-1/4 cup confectioners sugar
3 tablespoons almond milk
1/2 teaspoon almond extract
... or serve with Lemon Almond Cream (see recipe below)

Preparation:
Preheat oven to 400 degrees
Add scone mix to large mixing bowl. Mix yogurt, butter, almond milk, fresh blueberries, almond extract, 1/4 cup toasted almonds and lemon zest. Add liquid mixture to dry scone mix. Gently fold until dry ingredients are wet. Form a ball and move to wax paper. Flatten dough into 1 inch thick round. Cut into 8 pie-shaped wedges. Bake 10-12 minutes.

Glaze: Mix confectioners sugar with almond milk and almond extract. Consistency should be fluid. Drizzle glaze onto cooled scones and top with remaining almonds.

Preparation: 10 minutes, cool 10 minutes before glazing.
Yield: Makes about 8 large scones.

Lemon Almond Cream
© 2010 Tealightful Treasures®

Ingredients:
1 package Tealightful Treasures Lovin' Lemon Cream
1 teaspoon almond extract
1 tablespoon fresh lemon juice
1 tablespoon lemon zest
8 oz. cream cheese, softened
1/4 to 1/2 chilled heavy cream

Preparation:
Put Lovin' Lemon Cream mix in medium size bowl. Add almond extract, lemon juice, lemon zest and softened cream cheese. Beat with hand mixer until mixture is smooth. Slowly add chilled heavy cream and continue beating to desired consistency. Chill for at least 1/2 hour.

Dry Ingredients:
1 TT Chocolate Chip Scone Mix
1 cup crushed (chunks) graham crackers (not crumbs)
1 cup mint marshmallows
1/2 cup chocolate chips or chunks

Topping:
1/4 cup graham cracker crumbs
1 tablespoon sugar

Mix Wet Ingredients:
5 Tablespoons melted butter
8 oz. low fat vanilla yogurt (naturally sweetened)
1/2 cup milk
(Note: Add 3-4 extra tablespoons milk for high altitude baking)

Preheat oven to 400 degrees.
Add mixed wet ingredients to dry Chocolate Chip Scone mix. Mix gently. Add remaining dry ingredients and fold until moist clumps form. Drop by tablespoon onto greased (light color) baking sheet. Mix topping ingredients and sprinkle onto each scone.
Bake 9 to 12 minutes. Remove from baking sheet quickly to avoid sticking.
Makes 12 large decadent scones.

Peach Passion Tea Punch
© 2010 Tealightful Treasures®

Ingredients:
6 cups water
4 tablespoons of Tealightful Treasures Peach Passion Tea
1/2 bottle (about 15 oz) peach nectar
1 (6-oz) can frozen passion fruit juice concentrate, thawed
1/4 cup mint-infused simple syrup - see recipe
1 (1-liter) bottle ginger ale, chilled
1 (1-liter) bottle club soda, chilled
Garnish: fresh mint sprigs
Edible flowers

Preparation:
Bring 6 cups water to a boil in a medium saucepan; ad 4 tablespoons TT Peach Passion Black Tea. Cover and steep only 4 minutes.

Strain tea with mesh strainer into a 1-gallon container; add peach nectar, passion fruit concentrate and mint infused simple sugar syrup. Cover and chill 8 hours or overnight.

Pour chilled tea mixture into a punch bowl. Stir in ginger ale and club soda just before serving. Garnish with fresh mint and flowers.

Prep: 5 minutes, cook: 5 minutes, Steep: 4 minutes, Chill: 8 hours.

Yield: Makes about 1 gallon