“Autumn shows us how beautiful it is to let things go.”
—UNKNOWN
TEA sommelier
Whether served indoors or out, an autumnal afternoon tea should be rightfully accompanied by teas that pay homage to the season without overpowering the food, such as these delightful literary-inspired pairings from Simpson & Vail. Order online at svtea.com or by calling 800-282-8327.
SCONE COURSE:
Maya Angelou’s Black Tea Blend
SAVORIES COURSE:
Fyodor Dostoyevsky’s Black Tea Blend
SWEETS COURSE:
Brontë Sisters’ Black Tea Blend
Maple-Cinnamon Scones
Makes 8 to 9
Laden with cozy fall flavor, this toothsome and delectable bake combines warm cinnamon and sweet maple syrup to result in a well-rounded scone that is fabulous when topped with clotted cream and pumpkin butter. For a touch of autumn whimsy, use a cutter shaped like a maple leaf instead of the round one the recipe calls for.
2 cups all-purpose flour, sifted
3 tablespoons plus 1 teaspoon granulated sugar, divided
1 tablespoon baking powder
½ teaspoon fine sea salt
½ teaspoon ground cinnamon
6 tablespoons cold unsalted butter, cubed
⅔ cup plus 2 teaspoons cold heavy whipping cream, divided
2 tablespoons pure maple syrup
• Preheat oven to 400°F. Line a rimmed baking sheet with parchment paper.
• In a large bowl, whisk together flour, 3 tablespoons sugar, baking powder, salt, and cinnamon. Using a pastry blender or 2 forks, cut cold butter into flour mixture until it resembles coarse crumbs.
• In a small bowl, stir together ⅔ cupcream and maple syrup. Add to flour mixture, stirring until a shaggy dough begins to form. Working gently, bring mixture together with hands until a dough forms. (Dough should be
