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    A Very Reverent Lenten Tea

    Feb 18, 2020 5 minutes

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    SCONE

    Multiseed Scones

    Formosa Oolong Tea

    SAVORIES

    Creamy Potato–Leek Soup

    Dilled Tuna Fillet Sandwiches

    Green Lentil Salad Cucumber Cups

    Organic Ceylon (Blackwood Estate) Black Tea

    SWEETS

    Winter White Mendiants

    Lemon Shortbread Bars

    Apricot-Glazed Buttermilk-Thyme Tartlets

    China Keemun Black Tea

    Tea Pairings by Mark T. Wendell Tea Company

    978-635-9200 marktwendell.com

    Multiseed Scones

    Makes 11

    2½ cups spelt flour
    ¼ cup firmly packed light brown sugar
    4 tablespoons chopped roasted salted sunflower seeds, divided
    3 tablespoons flax seeds, divided
    1 tablespoon toasted sesame seeds
    1 tablespoon baking powder
    ½ teaspoon salt
    6 tablespoons cold unsalted butter, cubed
    1 cup cold heavy whipping cream
    1 large egg white, lightly beaten
    1 tablespoon sesame seeds
    1 teaspoon poppy seeds

    • Preheat oven to 375°. Line a rimmed baking sheet with parchment paper.

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