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Our finest cream scone with hints of tangerine & subtle vanilla bean. We gift you three ways to enjoy this delightful brunch treat or afternoon sweet.

Tangerine & Vanilla Bean Cream Scones

makes 8 generously portioned scones(or 16 petites)

• 2 cups all purpose flour, unbleached (I use King Arthur)

• 3 Tbsp. Turbinado Sugar, ground fine using a spice or coffee grinder

• 1 Tbsp. + 1 tsp. baking powder

• 1/2 tsp. salt

• 6 Tbsp. cold, cubed butter

• 1/2 cup heavy cream (plus 1 Tbsp. for brushing the tops of scones)

• 1/2 cup full fat sour cream

• 1 egg yolk

• zest of 3 tangerines

• 2 vanilla beans scrapped (or 1 tsp. bourbon vanilla)

• Sanding sugar or sparkling sugar if desired

In a large bowl whisk together flour, sugar, baking powder & salt. Cut in cold butter using a food processor, a pastry knife or your finger tips until it resembles small pea size crumbs (I prefer my finger tips as I can feel for the correct consistency) create a well in the center. In a medium size bowl whisk together remaining ingredients & pour into the well of dry ingredients. Stir just enough to combine & turn out on to a floured surface. Knead until mixture just comes together then pat out into a square 3/4” thick. Cut into four squares then cut each square in half creating 8 triangle shapes. Move onto a parchment lined sheet pan & place in freezer. Preheat oven to 450f. Remove scones, brush with a bit of heavy cream & sprinkle with sanding sugar or sparkling sugar if desired. Bake until golden brown on the bottoms with just a hint of golden brown on top edges; 12-15 minutes. Remove from oven & serve warm or at room temperature.

Cafe Style Scones with Sanding Sugar | Served with Chai Scented Asian Pear Butter

Chai Scented Asian Pear Butter

MAKES 3 CUPS

• 2 Tbsp. butter

• 3 lbs. Asian Pears, peeled, cored & cubed (or pear of choice)

• 1/4 cup Turbinado sugar

• 2 cinnamon sticks

• 2 star anise

• 3 cardamon pods

• 1/4 tsp. freshly ground nutmeg

• 1/8 tsp. salt

• zest & juice of two lemons (about 1/4 cup)

• 1 cup apple cider (unfiltered apple juice)

Brown butter in a medium size sauce pot, saute cubed pears until caramelized & golden in spots. Add remaining ingredients, cover & simmer over low heat for 1 hour or until very tender. Remove lid, stir & continue to cook until most of the liquid has evaporated stirring occasionally. This should take another 30 minutes or so. Cool & put through a sieve. Serve over scones or toast. Delicious on fresh scones, french toast or pancakes. Refrigerate remaining pear butter & use within 5 days.

Chef Notes: These mini Ball Jars make for lovely gifting of your scratch made pear butter!

Blackberry Shortcake on Tangerine &Vanilla Bean Scones | Served with Cream Chantilly

Embrace the last of summers berries with this simple yet decadent dessert.

Blackberry Shortcake

for every 2 serving you will need the following

• 2 scones (from recipe above)

• 6 oz. fresh blackberries

• 1 tsp. lemon zest

• 2 tsp. Turbinado sugar, finely ground

• 1 cup whipped cream

Toss berries with zest & sugar; crush three of the berries with the back of a spoon but leave the rest whole. Set aside but stir occasionally for 20 minutes to release natural juices from berries. Cut open a scone place 1/4 whipped cream on bottom half, top with berries, place the top of scone over berries then finish with another dollop of whipped cream.

Scones with Tangerine & Vanilla Bean Glaze | Served with afternoon tea

Tangerine & Vanilla Bean Glaze

• 3 Tbsp. butter softened

• 1 cup of confectioners sugar

• 1 vanilla bean scraped

• zest of 1 tangerine

• 3-5 Tbsp. of tangerine juice

Whisk listed ingredients together in a small bowl adding just enough tangerine juice to get a pourable consistency. Drizzle over scones.