TEA sommelier
Three dynamic blends from three different terrific tea companies will provide much refreshment when paired with the springy morsels in this menu.
SCONE COURSE:
The Cultured Cup’s Abricot Noir
972-960-1521 • theculturedcup.com
SAVORIES COURSE:
The Tea Shoppe’s Mim Darjeeling
304-413-0890 • theteashoppewv.com
SWEETS COURSE:
Driftwood Tea Company’s Royal Empress
727-203-3504 • driftwoodteacompany.com
Crème Fraîche Scones
Makes 12
Most scone recipes call for just milk, cream, or buttermilk, but this one adds crème fraîche for delightful zip. If vanilla bean paste is not available, you can substitute 1 teaspoon vanilla extract, but whatever you do, don’t skip the crème fraîche!
3 cups all-purpose flour
¼ cup plus 1 tablespoon granulated sugar, divided
4 teaspoons baking powder
½ teaspoon fine sea salt
½ cup cold unsalted butter, cubed
1 (8-ounce) container cold crème fraîche
⅓ cup cold whole milk
1 tablespoon vanilla bean paste
1 large egg, lightly beaten
• Preheat oven to 375°. Line a rimmed baking sheet with parchment paper.
• In a large bowl, whisk together flour, ¼ cup sugar, baking powder, and salt. Using a pastry blender or 2 forks, cut butter into flour mixture until it resembles coarse crumbs.
• In a bowl, stir together crème fraîche, milk, and vanilla bean paste. Add to flour mixture, stirring with a fork just until a shaggy dough begins to form. Working gently, bring mixture together with hands until a firm dough forms. (If dough won’t come together, add more milk, 1 tablespoon at a time, until it does, being careful dough doesn’t become too soft, or it won’t hold its shape when baked.)
• Turn dough out
