Hearts-a-Plentea for VALENTINE’S DAY
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Strawberry, Lavender, and White Chocolate Scones
Ceylon Highlands Black Tea
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Dark Chocolate–Raspberry Tartlets
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Strawberry Hearts Cake
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Tea Pairings by Simpson & Vail 800.282.8327 | svtea.com
Strawberry, Lavender, and White Chocolate Scones
Makes 12
2 cups all-purpose flour
⅓ cup plus 1 tablespoon granulated sugar, divided
2 teaspoons baking powder
½ teaspoon dried culinary lavender
½ teaspoon salt
¼ cup cold salted butter, cubed
1 cup chopped freeze-dried strawberries*
1 (4-ounce) bar white chocolate*, chopped
1 cup cold heavy whipping cream
½ teaspoon vanilla extract
• Preheat oven to 350°. Line a rimmed baking sheet with parchment paper.
• In a large bowl, whisk together flour, ⅓ cup sugar, baking powder, lavender, and salt. Using a pastry blender or 2 forks, cut in cold butter until it resembles coarse crumbs. Add strawberries and chocolate, stirring until combined.
• In a small bowl, stir together cold cream and vanilla extract. Add cream mixture to flour mixture, stirring until mixture
