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The May menu will be a variation of the salmon, cucumber, and curried egg sandwiches, scones and fruit torts that were served in March. We will sample three new teas, have more door prizes, and share a bit of tea education. Who knows...maybe Mabel Moose and her Calf will be peaking in the back window again! The cost is $15.00 and seating is limited, so call Kobuk at 272-3626 to reserve your seat today!

April Recipe: Sweet Lemon Scones

2 cups all-purpose flour

1/2 teaspoon salt

4 Tablespoons sugar

1 Tablespoon baking powder

31/2 Tablespoons butter

One 8 ounce carton low fat lemon yogurt

2 eggs separate

1 teaspoon grated lemon peel

3 Tablespoons heavy cream

Preheat the oven to 425. Stir together flour,, salt, sugar, and baking powder Using a pastry blender cut the butter into flour mixture until it resembles coarse crumbs. Stir together the lemon yogurt, egg yolks, and lemon peel Add to the flour mixture and mix lightly with a fork: Add cream 1 tablespoon at a time until dough begins to clump together. Gather dough on lightly floured surface and knead just three or four times or until dough holds together. (Do not overwork! Pat dough into a rectangle about 3/4 inch thick and cut with a 2 inch round coookie cutter Place scones on ungreased cookie sheet and brush tops with beaten egg whites. Bake for 10 minutes or until light brown. Serve warm. Makes approximately 16 scones. The scones can be frozen before baking. Place on a cookie sheet in freezer until firm, then put into plastic bag and keep frozen until ready to bake. And just a few extra minutes to the baking time.

The Perfect Pot of Tea

The few extra minutes one puts into properly brewing a pot of tea is more than made up for in the excellent results!

1. Fill a teakettle with fresh cold water and put it on the stove to boil.

2. Warm your teapot by filling it with hot water from the tap and letting it sit for a moment. (Ceramic or glass teapots work best, a metal pot will produce tea with a metallic taste).

3. Empty the teapot and add the tea. For loose leaf: add a teaspoon of tea for each cup desired, plus one extra for the pot! (Most pots hold five to six cups.) If you are using tea bags, use one bag less than the desired number of cups.

4. As soon as the kettle comes to a rolling boil (when you hear the water moving in the metal kettle, or when you see the round bubbles appear in the glass kettle or pot) remove the kettle from the heat. Overboiling causes the water to lose oxygen, and results in flat tea.

5. Pour the water into the teapot and let the tea brew for three to six minutes. Small tea leaves will take less time to open and release their flavor than large ones.

6. Gently stir the tea before pouring it! Pour through a tea strainer into the teacups. If you use bags, remove them. Tip: If you are taking tea alone, it may be better to brew the tea in one pot (or the carafe of your coffee machine) and then strain it into your pot. Then you can take the teapot to the table or your desk and pour yourself a cup one at a time!