An Autumnal Tea for Two



Toffee-Pear Scones

with Mock Clotted Cream

Brandy Oolong Tea


Turkey-Apple Tea Sandwiches

with Cranberry Spread

Olive-Cheese Puff Pastry Flowers

Curried Egg Salad Triple Stacks

Victorian Afternoon Black Tea


Caramel-Banana Mini Cakes

Orange-Glazed Sweet Potato Tartlets

Chocolate-Drizzled Peanut Butter Shortbread

Autumn Cranberry Black Tea

Tea Pairings by

Mark T. Wendell Tea Company

978-635-9200 • marktwendell.com

Toffee-Pear Scones

Makes 8

2 cups all-purpose flour
⅓ cup granulated sugar
2 teaspoons baking powder
½ teaspoon salt
4 tablespoons cold unsalted butter, cut into pieces
½ cup chopped dried pear
⅓ cup toffee bits
¾ cup plus 3 tablespoons cold heavy whipping cream, divided
½ teaspoon vanilla extract
Garnish: additional granulated sugar

• Preheat oven to 350°. Line a rimmed baking sheet with parchment paper.

• In a large bowl, combine flour, sugar, baking powder, and salt, whisking well. Using a pastry blender or 2 forks, cut butter into flour mixture until it resembles coarse crumbs. Add pear and toffee bits, stirring well.

• In a small bowl, combine

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