Christmas Joy
TEA sommelier
A trio of teas from Simpson & Vail is the ideal accompaniment for the courses of this elegant, yet festive, afternoon tea. To purchase, go to svtea.com or phone 800-282-8327.
SCONE COURSE: Figgy Pudding Tea
SAVORIES COURSE: Assam Nahorhabi Black Tea, FTGFOP
SWEETS COURSE: Nutcracker Tea
Orange, Pecan & Pear Scones
Makes 9
2 cups all-purpose flour
¼ cup granulated sugar
2 teaspoons baking powder
1 teaspoon fresh orange zest
½ teaspoon salt
½ teaspoon ground cardamom
⅛ teaspoon ground cinnamon
¼ cup cold unsalted butter, cubed
2 tablespoons finely chopped pecans, toasted
1 cup cold heavy whipping cream, divided
½ ripe but firm pear*, peeled and diced (¼-inch)
Garnish: sparkling sugar
• Preheat oven to 400°. Line a rimmed baking sheet with parchment paper.
• In a large bowl, whisk together flour, sugar, baking powder, orange zest, salt, cardamom, and cinnamon. Using a pastry blender or 2 forks, cut in butter until mixture resembles coarse crumbs. Add pecans, stirring well. Gradually add ¾ cup cream, stirring well with a fork. Add pear, stirring until combined. Add 3 table-spoons cream, 1 tablespoon at a time, stirring just until dry ingredients are moistened. Working gently, bring mixture together with hands until a dough forms.
• Turn out dough onto a lightly
