Vegan Tea

TEA sommelier

Serve these delightful teas from a variety of fine purveyors to accompany the courses of this delectable vegan menu.

SCONE COURSE: Grace Tea Company’s

China Yunnan Silver Tip Choice

gracetea.com • 978-635-9500

SAVORIES COURSE: True Leaf Tea Company’s

Organic Texas Gold Rush Tea

mchughtea.com • 713-218-6300

SWEETS COURSE: Mark T. Wendell Tea Company’s

Min-Pei Fancy Oolong

marktwendell.com • 978-635-9200

Orange, Pistachio & Date Scones

Makes 10 to 12

6 tablespoons solid coconut oil*
2¼ cups unbleached white fine pastry flour**
2 tablespoons organic cane sugar
1 tablespoon baking powder
½ teaspoon salt
⅓ cup chopped dates (approximately 5 whole dates)
¼ cup green pistachios, chopped
2 teaspoons fresh orange zest
1 cup plus 1 tablespoon cold organic coconut milk, divided
½ teaspoon vanilla extract

• 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, cut in cold coconut oil until it resembles

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