Pumpkins Aplenty

TEA sommelier

Guests are sure to enjoy this trio of teas along with the courses of this seasonal teatime menu.

SCONE COURSE:

Elmwood Inn Fine Teas’s

Pumpkin Spice Black Tea

elmwoodinn.com • 800-765-2139

SAVORIES COURSE:

Mark T. Wendell Tea Company’s

Victorian Afternoon Black Tea

marktwendell.com • 978-635-9200

SWEETS COURSE:

True Leaf Tea Company’s

Organic Wizards Brew Black Tea

trueleaftea.com • 713-218-6300

Black Walnut–Butterscotch Scones

Makes 11

2½ cups all-purpose flour
¼ cup granulated sugar
1 tablespoon baking powder
½ teaspoon fine sea salt
4 tablespoons cold unsalted butter, cubed
½ cup butterscotch chips
½ cup chopped black walnuts, toasted
1 cup plus 1 tablespoon cold heavy whipping cream, divided
½ teaspoon vanilla extract
Garnish: turbinado sugar

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

• In a large bowl, whisk together flour, granulated sugar, baking powder, and salt. Using a pastry blender or 2 forks, cut in cold butter until it resembles coarse crumbs. Stir in butterscotch chips and walnuts.

• In a small bowl, whisk together 1 cup cream and vanilla extract. Add cream mixture to flour mixture, stirring until mixture is evenly moist. (If mixture seems dry, add more cream, 1 tablespoon at a time.) Working gently, bring mixture together with hands until a