Lemony Teatime Luncheon

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Lemon-Walnut Scones

Cardamom Black Tea

SAVORIES

Asparagus-Dill Quiches

Lemony Olive-Almond

Finger Sandwiches

Lemon-Caper Shrimp Salad Phyllo Cups

Chun Mee Leaf Green Tea

SWEETS

Lemon-Tarragon Linzer Cookies

Lemon-Vanilla Panna Cotta

Lemon-Blueberry Cornmeal Cake

Lemon-Walnut Scones

Makes 9

2 cups all-purpose flour
¼ cup plus 1 teaspoon granulated sugar, divided
1 tablespoon fresh lemon zest
2 teaspoons baking powder
½ teaspoon salt
4 tablespoons cold unsalted butter, cubed
½ cup chopped toasted walnuts
¾ cup plus 1 tablespoon cold heavy whipping cream, divided
½ teaspoon lemon extract
¼ teaspoon vanilla extract

• Preheat oven to 350°. Line a rimmed baking sheet with parchment paper.

• In a large bowl, whisk together flour, ¼ cup sugar, lemon zest, baking powder, and salt. Using a pastry blender or 2 forks, cut butter into flour mixture until it resembles coarse crumbs. Stir in walnuts.

• In a liquid-measuring cup, stir together ¾ cup cream, lemon