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A Very Reverent Lenten Tea

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SCONE

Multiseed Scones

Formosa Oolong Tea

SAVORIES

Creamy Potato–Leek Soup

Dilled Tuna Fillet Sandwiches

Green Lentil Salad Cucumber Cups

Organic Ceylon (Blackwood Estate) Black Tea

SWEETS

Winter White Mendiants

Lemon Shortbread Bars

Apricot-Glazed Buttermilk-Thyme Tartlets

China Keemun Black Tea

Tea Pairings by Mark T. Wendell Tea Company

978-635-9200 marktwendell.com

Multiseed Scones

Makes 11

2½ cups spelt flour
¼ cup firmly packed light brown sugar
4 tablespoons chopped roasted salted sunflower seeds, divided
3 tablespoons flax seeds, divided
1 tablespoon toasted sesame seeds
1 tablespoon baking powder
½ teaspoon salt
6 tablespoons cold unsalted butter, cubed
1 cup cold heavy whipping cream
1 large egg white, lightly beaten
1 tablespoon sesame seeds
1 teaspoon poppy seeds

• Preheat oven to 375°. Line a rimmed baking sheet with parchment paper.

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