An Autumnal Tea for Two
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Toffee-Pear Scones
with Mock Clotted Cream
Brandy Oolong Tea
SAVORIES
Turkey-Apple Tea Sandwiches
with Cranberry Spread
Olive-Cheese Puff Pastry Flowers
Curried Egg Salad Triple Stacks
Victorian Afternoon Black Tea
SWEETS
Caramel-Banana Mini Cakes
Orange-Glazed Sweet Potato Tartlets
Chocolate-Drizzled Peanut Butter Shortbread
Toffee-Pear Scones
Makes 8
2 cups all-purpose flour
⅓ cup granulated sugar
2 teaspoons baking powder
½ teaspoon salt
4 tablespoons cold unsalted butter, cut into pieces
½ cup chopped dried pear
⅓ cup toffee bits
¾ cup plus 3 tablespoons cold heavy whipping cream, divided
½ teaspoon vanilla extract
Garnish: additional granulated sugar
• Preheat oven to 350°. Line a rimmed baking sheet with parchment paper.
• In a large bowl, combine flour, sugar, baking powder, and salt, whisking well. Using a pastry blender or 2 forks, cut butter into flour mixture until it resembles coarse crumbs. Add pear and toffee bits, stirring well.
• In a small bowl, combine
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