During our Thanksgiving Tea Party last weekend, we served Brenda’s Thanksgiving Scones – along with cups and cups of our Vanilla Pumpkin Tea, Autumn Bisque, and Pumpkin-Chai Bundt Cakes. We love Thanksgiving. In the life and times of a small business family invested in the retail consumer this special season can get lost in the shuffle.
Embracing a national holiday of simply giving thanks is a beautiful thing. A time to enjoy slow. Stopping the media noise – and getting off the crazy train and just saying I am thankful. I am very, very thankful. 🙂 And we want to say we are SO humbled and incredibly thankful for you – our tea customers. Fellow Lovers of the Leaf!
Join us for a free event this coming Saturday, November 19 for Brenda’s Scone-Making Workshop & Tea Brewing 101 Scone add-ins and scone demonstrations. Learn how to brew that perfect cup or pot of tea. 10% off Scone Mix and 25% Off Gluten-Free Scone Mix Variety. Of course our magnificent Megan will be serving Fall Tea Samples and Scone bites.
Brenda had several folks request recipes from her Thanksgiving Tea Party. Thanksgiving Scone Recipe below and find recipes for Autumn Bisque Recipe & Pumpkin-Chai Bundt Cakes.
Brenda’s 2016 Thanksgiving Scones or Apricot-Cinnamon Scones
- 1 Bag of Brenda’s Signature Scone Mix – $5.95
- Heavy Whipping Cream – enough to moisten or follow Scone Mix Directions
- 1 package of chopped dried apricots
- 3/4 cup Hershey’s Cinnamon Baking Chips
With the scone mix in a medium to large bowl – moisten (do not stir) with heavy whipping cream. Belfonte Heavy Whipping Cream is Brenda’s favorite to use. Gently fold in the apricots and cinnamon chips.
Bake on parchment paper following scone mix directions.
