TEA sommelier
When the fare is this charming, lively teas or fruity infusions are a must to complement each course, such as these from a trio of fine purveyors.
SCONE COURSE:
Elmwood Inn’s Berry Good
Caffeine-free Fruit Infusion
elmwoodinn.com • 800-765-2139
SAVORIES COURSE:
The Tea Shoppe’s Tangerine Tuxedo Black Tea
theteashoppewv.com • 304-413-0890
SWEETS COURSE:
Driftwood Tea Company’s
Vanilla Rose Black Tea
driftwoodtea.com • 727-203-3504
Roasted Strawberry Scone Hats
Makes 9
Roasted strawberries provide lovely flavor and slight color to the scones for our ode to hats. Each chapeau consists of a somewhat thinner and wider base scone that serves as the brim, topped by a smaller scone for the crown. Clotted cream holds the two pieces together and is the decoratively piped band.
3 cups all-purpose flour
¼ cup granulated sugar
4 teaspoons baking powder
½ teaspoon fine sea salt
½ cup cold unsalted butter, cubed
1 cup plus 1 tablespoon cold heavy whipping cream, divided
⅓ cup Roasted Strawberries (recipe follows)
1 teaspoon fresh lemon zest
⅓ cup clotted cream, divided
Garnish: additional clotted cream, tiny fresh mint leaves, and thinly sliced fresh strawberries
• Preheat oven to 375°F. Line 2 rimmed baking sheets with parchment paper.
• In a large bowl, whisk together flour, sugar, baking powder, and salt. Using a pastry blender or 2 forks, cut butter into flour mixture until it resembles coarse crumbs. Using a fork, stir in 1 cup heavy cream, strawberries, and lemon zest until a shaggy dough begins to come together. Working gently, bring mixture together with hands until a dough forms.
• Turn out dough onto a lightly floured surface, and knead gently until smooth by patting dough and folding it in half 4 to 5 times. Using a rolling pin, roll out dough to a ¼-inch thickness. Using a 2¾-inch fluted round cutter dipped in flour, cut 9 scones from dough without twisting cutter. Place scones, evenly spaced, on
