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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

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