In Her Honor for Mother's Day
Menu
SCONE
Vanilla Heart Scones
Organic Coconut Oolong Tea
SAVORIES
Herbed Gruyère Quiches
Caper–Chicken Salad Tea Sandwiches
Smoked Salmon–Cucumber Canapés
Organic Black Currant Tea
SWEETS
Blue Battenberg Cake
New York–Style Petite Cheesecakes
White Chocolate Macarons
Organic Cream Earl Grey Tea
Tea Pairings by McHugh Tea
713.218.6300 mchughtea.com
Vanilla Heart Scones
Makes 13
2 cups unbleached white fine pastry flour*
⅓ cup granulated sugar
2 teaspoons baking powder
½ teaspoon salt
4 tablespoons cold unsalted butter
1 vanilla bean
½ cup plus 2 tablespoons cold heavy whipping cream
Garnish: additional granulated sugar
• Preheat oven to 350°.
• Line a baking sheet with parchment paper.
• In a large bowl, combine flour, sugar, baking powder, and salt, whisking well. Using a pastry blender, cut butter into flour mixture until it resembles coarse crumbs.
• Using a sharp knife, split vanilla bean lengthwise, and scrape seeds into cream. Whisk until blended. Add to flour mixture, stirring until evenly moist. (If dough seems dry, add more cream, 1 tablespoon at a time.) Working gently, bring mixture together with hands until a dough forms.
• Turn out dough onto a lightly floured surface. Knead gently 4 to 5 times. Using a rolling pin, roll dough to a
