Teatime for Tea Lovers

menu

SCONE

Chocolate-Chai Scones

Fruits d’Alsace Black Tea

SAVORIES

Assam-Vegetable Tartlets

Deviled Tea Eggs

Darjeeling-Poached Chicken Salad Sandwiches

Golden Monkey Black Tea

SWEETS

Keemun Éclairs

Paris Tea Cakes with

Caramel Meringue Buttercream

Matcha Macarons with Coconut–White Chocolate Buttercream

Chocolate-Chai Scones

Makes 12

2 cups all-purpose flour
¼ cup granulated sugar
1 tablespoon baking powder
1 tablespoon ground Ceylon BOP black tea leaves*
1 teaspoon ground cinnamon
1 teaspoon ground ginger
½ teaspoon salt
½ teaspoon ground cloves
¼ teaspoon ground cardamom
¼ teaspoon ground black pepper
5 tablespoons cold unsalted butter, cubed
½ cup miniature semisweet chocolate morsels
1¼ cups plus 1 tablespoon cold heavy whipping cream, divided
1 large egg

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

• In a large bowl, whisk together flour, sugar, baking powder, tea leaves, cinnamon, ginger, salt, cloves, carda-mom, and pepper. Using a pastry blender or 2 forks, cut in cold butter until it resembles coarse crumbs. Add chocolate morsels, stirring well.

• In a small bowl, whisk together 1¼ cups cold cream and egg. Add cream mixture to flour mixture, stirring until a dough begins to form. Working gently, bring mixture together with hands until a dough forms. (If dough seems dry, add more cream, 1 tablespoon at a time.)

• Turn out dough onto a lightly floured surface, and knead gently by patting dough and folding it in half 4 to 5 times. Using a rolling pin, roll out dough to a 1-inch thickness. Usinga 2-inch round cutter, cut 12 scones from dough, rerolling scraps once. Place scones 2 inches apart on pre-pared baking sheet. Brush tops of scones with remaining 1 tablespoon cream.

• Bake until edges of scones are golden brown and a wooden pick inserted in centers comes out clean, 16