Evergreen Yuletide

TEA sommelier

Afternoon-tea guests are sure to rave when offered a different tea with each course, such as these selections from a variety of fine purveyors.

SCONE COURSE: True Leaf Teas’s Pecan Pie Rooibos mchughtea.com • 713-218-6300

SAVORIES COURSE: Elmwood Inn’s White Radiance Black Tea elmwoodinn.com • 800-765-2139

SWEETS COURSE: The Tea Shoppe’s Holiday Winter Spice Tea theteashoppewv.com • 304-413-0890

Raisin, Rum & Spice Scones

Makes 16

2½ cups all-purpose flour
2 tablespoons granulated sugar
2 tablespoons firmly packed light brown sugar
2 teaspoons baking powder
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon ground cloves
½ teaspoon kosher salt
½ cup unsalted cold butter, cubed
1 cup raisins
¾ cup plus 1 tablespoon cold heavy whipping cream, divided
1 teaspoon rum extract
1 large egg, lightly beaten

• Preheat oven to 375°. Line 2 rimmed baking sheets with parchment paper.

• In a large bowl, stir together flour, sugars, baking powder, cinnamon, nutmeg, cloves, and salt. Using a pastry blender or 2 forks, cut in butter until mixture resembles coarse crumbs. Add raisins, stirring well.

• In a small bowl, whisk together ¾ cup cream and rum extract. Add to flour mixture, stirring until dry ingredients are moistened. Working gently, bring mixture together with hands until