New Year’s Eve with Tea
Menu
SCONE
Dark Chocolate & Toasted Pecan Scones
China Yunnan Silver Tip Choice
SAVORIES
Garam Masala Grilled Chicken & Black-Eyed Pea Canapés with Labneh
Balsamic-Glazed Pork Tea Sandwiches
Browned Butter–Poached Lobster Canapés
First Flush Darjeeling Black Tea
SWEETS
Coconut Cream Tartlets
with Italian Meringue
Earl Grey Sandwich Cookies
Layered Sponge Cake
Formosa Oolong Champagne of Teas
Tea Pairings by Grace Tea Company 978-635-9500 • gracetea.com
Dark Chocolate & Toasted Pecan Scones
Makes approximately 18
2 cups all-purpose flour
⅓ cup granulated sugar
2 teaspoons baking powder
½ teaspoon salt
½ cup cold unsalted butter, cubed
½ cup dark chocolate chips
½ cup chopped pecans, toasted
¾ cup cold heavy whipping cream
1 teaspoon vanilla extract
• Preheat oven to 400°. Line a baking sheet with parchment paper.
• In large bowl, whisk together flour, sugar, baking powder, and salt. Using a pastry blender or 2 forks, cut butter into flour mixture until it resembles coarse crumbs. Add chocolate chips and pecans, stirring until combined.
• In a liquid-measuring cup, stir together cold cream and vanilla extract. Add to flour mixture, stirringuntil a dough begins to form. (If dough seems dry, add more cream, 1 tablespoon at a time.) Working gently, bring mixture together with hands until a dough forms.
• Turn dough out onto a lightly floured surface, and knead gently until smooth by patting dough and folding it in half 3 to 4 times. Using a rolling pin, roll out dough to a 1-inch thickness. Using a 1¾-inch round cutter dipped in flour, cut as many scones as possible from dough, rerolling scraps as needed. Place
