Brew a warm cuppa for scone dunking by shopping specialty teas from these local purveyors.
Black Leaf Tea & Culture, Providence
Ceremony, Providence
Empire Tea & Coffee, Bristol & Newport
Farmacy Herbs, Providence
Jahmu Chai, North Kingstown
Schasteâ, Providence
Ever wonder what it was like to grow up in New England at the turn of the 20th century? Nightcaps and songs around a grand piano, letter writing, and elaborate horticulture pursuits made for lavish pastimes – as did the time-honored tradition of tea and scones. A visit to the Blithewold estate in Bristol harkens back to the elegant pleasures enjoyed by the Van Wickle family at their coastal getaway, and you can recreate a piece of their tradition by filling your abode with the warming scents of apple and pecan conjured by home-made scones baking in the oven.
Even if aristocracy and unplugged life aren’t your cup of tea, this autumnal scone recipe is irresistible in any context and nicely complemented with loose-leaf tea. For inspiration, don your fanciest hat and attend Blithewold’s Tea and Scones on the Porch series, which runs Thursdays through Sundays until October 16.
1 cup raw pecans
2 cups whole wheat flour
1 Tbsp baking powder
¼ cup brown sugar, packed
1½ tsp cinnamon
½ tsp ginger
¼ tsp nutmeg
¼ tsp cloves or allspice
½ tsp salt
5 Tbsp cold butter
¾ cup pumpkin puree
¼ cup milk of choice
¾ tsp vanilla extract
1 cup apple cider
½ to 2 cups of powdered sugar (depending on consistency)
2 Tbsp butter
1 tsp cinnamon
Pinch of salt
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