From Omeletta:
As the cold weather sets in, I find myself drinking more and more cups of tea throughout the day. Of course, I miss the caffeine jolt that used to start my mornings, but on a quiet afternoon or night, when the weather outside is frightful and I’m deliciously curled up inside a warm apartment, nothing beats a steaming mug of tea. Even better if there’s a good and hearty baked good to go alongside of it. And while a scone may sound all hoity-toity, it’s a perfectly rustic, throw-anything-on-in-there sort of treat. Perfect for a cup of tea.
This week, as part of my collaboration with MyIrishJewler.com, I’ve got a whiskey currant jam with walnut cream scones. Fresh currants can be tough to find this time of year, but you can order them here or use Black Corinth grapes, which are still in season in some of the warmer parts of the States (ie parts where people don’t freeze their butts off in the wintertime, like ahem New York) And making this jam with a healthy splash of whiskey is just smart, I mean please.
Ready for an easy snack that makes you feel all fancy-schmancy? Head over to MyIrishJeweler.com for the recipe!
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