TEA sommelier
Flavorful teas from these respected purveyors will have teatime guests lingering around the table for just one more cupful.
SCONE COURSE:
Harney & Sons’ Sweet Black Gulou
harney.com • 800-832-8463
SAVORIES COURSE:
Mark T. Wendell Tea Company’s
Brandy Oolong
marktwendell.com • 978-635-9200
SWEETS COURSE:
The Boulder Tea Company’s
Vanilla Bean Black Tea
boulderteaco.com • 305-817-7057
Apricot-Sunflower Scones
Makes approximately 9
Whimsically shaped to resemble the namesake flower, these vegan-friendly scones are the ideal combination of sweet and savory thanks to dried apricots, roasted sunflower seed kernels, and coconut milk.
6 tablespoons unrefined coconut oil
2¼ cups all-purpose flour
2 tablespoons brown coconut sugar
1 tablespoon baking powder
¾ teaspoon fine sea salt
⅓ cup chopped dried apricots
¼ cup roughly chopped roasted unsalted sunflower seed kernels
1 teaspoon firmly packed lemon zest
1 cup plus 1 tablespoon cold coconut milk, divided
½ teaspoon vanilla extract
Garnish: sunflower seed kernels
• Preheat oven to 400°F. Line a rimmed baking sheet with parchment paper.
• Place coconut oil in a shallow bowl. Using a fork, score coconut oil deeply to create a fine grid pattern. Refrigerate until firm, 10 to 20 minutes. Using a fork or hands, quickly break coconut oil into very small pieces.
• In a large bowl, whisk together flour, sugar, baking powder, and salt. Using a pastry blender or 2 forks,
