TEA sommelier
Serve this fantastic trio of seasonally inspired brews alongside our menu of delectable recipes apropos for fall.
SCONE COURSE:
The Tea Shoppe’s Bonfire Tisane
304-413-0890 · theteashoppewv.com
SAVORIES COURSE:
Boulder Tea Company’s Margaret’s Hope Autumnal Darjeeling FTGFOP1
303-817-7057 · boulderteaco.com
SWEETS COURSE:
Elmwood Inn Fine Teas’s
Orange & Spice Black Tea
859-236-6641 · elmwoodinn.com
Apple & Toffee Scones
Makes 12
Mimicking the flavors of a caramel apple, these decadent scones are sure to please, especially at an autumnal teatime.
1 cup peeled, diced apples*
1 tablespoon unsalted butter, melted
¼ cup plus ½ teaspoon granulated sugar, divided
3 cups all-purpose flour
1 tablespoon baking powder
½ teaspoon fine sea salt
½ cup cold unsalted butter, cubed
¼ cup English toffee bits
1 cup cold heavy whipping cream
1 large egg, lightly beaten
• Preheat oven to 375°. Line 2 rimmed baking sheets with parchment paper.
• In a small bowl, stir together apples, melted butter, and ½ teaspoon granulated sugar. Transfer mixture to a prepared baking sheet.
• Bake until tender, 15 to 20 minutes. Let cool completely.
• In a large bowl, whisk together flour, baking powder, salt, and remaining ¼ cup sugar. Using a pastry blender or 2 forks, cut butter into flour mixture until it resembles coarse crumbs. Stir in toffee bits.
• In a small bowl and using
