a journal of tea-inspired foods and recipes
I was searching for the perfect scone to be the tasting vessel for a tea-infused lemon marmalade that my new friend and fabulous jam maker, Kathy, made using one of my Zanitea organic tea blends. Luckily, I came across this gem of a recipe.
Kathy is founder of Modern Gingham Preserves, a local company using local ingredients to create an amazing, seasonal line of preserved yummy-ness. Kathy has an exquisite palate as demonstrated by her menu of organic jam flavors, such as Blueberry & Vanilla Balsamic, Strawberry & Black Pepper and Blackberry Lavender.
Kathy’s latest inspiration came from one of my Zanitea organic tea blends called Bright Grey, a blend of Earl Grey tea with hibiscus, lavender and lemon. Kathy took my tea blend and infused it into a luscious lemon marmalade. The result is seriously delish!
Kathy and I both sell our products (her preserves, my tea blends) in the new locally made section of Savory Spice Shop’s Denver-area stores. We did a sampling event together the other day to introduce our products to Savory’s customers and to test out our collaboration of “tea with jam and bread” (as I like to call it).
The sampling menu? Zanitea’s Bright Grey tea blend (cold-steeped overnight in half lemonade and half water) with lavender-lemon buttermilk mini scones and a dollop of Modern Gingham’s tea-infused lemon marmalade.
“It tastes like magic!” was the best customer comment of the day.
Happy cooking and sipping!
(Adapted from the Sweet Lavender Scones recipe on Epicurious.com.)
Makes 2 to 3 dozen scones, depending on size you make the scones
3 cups all-purpose flour
¾ cup sugar
1 tablespoons baking powder
2 teaspoons dried lavender buds
1 teaspoon kosher salt
½ teaspoon baking soda
¾ cup cold unsalted butter, cut into ¼-inch cubes
1 cup buttermilk
finely grated zest of 1 lemon
1 teaspoon vanilla extract
1. Preheat oven to 425 degrees and line a couple of baking sheets with parchment paper.
2. Pulse flour and the rest of the dry ingredients together in food processor.
4. Whisk buttermilk, lemon zest and vanilla together, then pour mixture slowly into food processor as it’s running until dough just barely comes together.
5. Transfer dough to a floured surface and knead a few times until dough forms enough to shape into a 1-inch thick rectangle.
6. Cut dough into squares or rounds with a pastry cutter or biscuit cutter. Then half or quarter the squares or rounds to make them into mini scones, if desired.
8. Serve with tea and jam!