TEA sommelier
Treat your teatime guests to a delightful array of teas from a trio of purveyors to accompany the three courses of fare.
SCONE COURSE:
The Tea Shoppe’s Pumpkin Spice Black Tea
theteashoppewv.com • 304-413-0890
SAVORIES COURSE:
Grace Tea Company’s Golden Treasure Black Tea
gracetea.com • 978-635-9500
SWEETS COURSE:
Elmwood Inn’s Ceylon OP Lover’s Leap Estate Black Tea
elmwoodinn.com • 800-765-2139
Fig and Walnut Scones
Makes 17
Dried figs and toasted walnuts add the perfect amount of sweetness and nuttiness to these harvest-inspired scones, while lemon zest and lemon extract provide unexpected, yet delicious, citrus notes.
2½ cups all-purpose flour
⅓ cup granulated sugar
1 tablespoon baking powder
1 tablespoon fresh lemon zest
½ teaspoon fine sea salt
6 tablespoons cold unsalted butter, cubed
½ cup chopped dried figs
⅓ cup chopped toasted walnuts
½ cup cold heavy whipping cream
½ teaspoon lemon extract
¼ teaspoon vanilla extract
2 large eggs, divided
1 tablespoon water
• Preheat oven to 375°. Line a rimmed baking sheet with parchment paper.
• In a large bowl, whisk together flour, granulated sugar, baking powder, lemon zest, and salt. Using a pastry blender or 2 forks, cut cold butter into flour mixture until it resembles coarse crumbs. Stir in figs and walnuts.
• In a small bowl, whisk together cold cream, lemon extract, vanilla extract, and 1 egg. Add to flour mixture, stirring until mixture is evenly moist. Working gently, bring mixture together with hands until a dough forms in the bowl. (If mixture seems dry and dough won’t come together, add more cream, 1 tablespoon at a time. Dough should be very firm, though.)
• Turn out dough onto a
