Lavender-Laced Afternoon Tea

Menu

SCONE

Lavender, Sage, and Sultana Scones

Thailand Jian Shuan Organic Oolong Tea

SAVORIES

Asparagus-Omelet Canapés with Lemon-Dill Aïoli

Smoked Salmon–Cucumber Bites with Niçoise Olive Tapenade

Chicken Cordon Bleu Salad on Croissants

Darjeeling Margaret’s Hope Estate 2nd Flush Black Tea

SWEETS

Chocolate Macarons

Vanilla Bean Pots de Crème

Lavender-Orange Cake with Blackberry Cream

Lavender, Sage, and Sultana Scones

Makes 12

2 cups all-purpose flour
2 tablespoons granulated sugar
2 teaspoons baking powder
1 teaspoon dried culinary lavender
¾ teaspoon ground sage
½ teaspoon salt
4 tablespoons cold salted butter, cubed
⅓ cup golden raisins (sultanas)
1 cup cold heavy cream, divided

• Preheat oven to 350°. Line a rimmed baking sheet with parchment paper.

• In a large bowl, whisk together flour, sugar, baking powder, lavender, sage, and salt. Using a pastry blender or 2 forks, cut butter into flour mixture until it resembles coarse crumbs. Stir in raisins.

• Add ¾ cup plus 3 tablespoons cold cream to flour