Afternoon Tea - Orange Pecan Scones

Another Wednesday has come and gone, and an Afternoon Tea seating has taken place at Sweet Remembrances. Every Wednesday we serve a special Afternoon Tea, by advance reservation please. This week we started with some homemade organic butternut squash and apple soup, lightly dusted with freshly grated nutmeg. While the guests were enjoying their soup, the scones were baking in the oven, and the tea trays were quickly being prepared. Our three tiered tea tray consisted of sandwiches on the bottom tier - sliced chicken with basil pesto mayonnaise, ham salad in phyllo cups, asparagus and blue cheese rollups toasted in the oven, and tiny cucumber sandwiches garnished with fresh parsley and pepper. The scones included the Traditional English Cream Scone and an Orange Pecan Buttermilk scone accompanied with mock clotted cream, jelly, and lemon curd. For desserts, we served pumpkin nut roll, mint frosted brownies that were decorated with icing holly leaves and red berries, and holly leaf shortbread cookies sprinkled with red and green sugars. It was a very festive holiday treat. Of course, all of this was accompanied with a bottomless pot of tea kept warm with thick holiday tea cozies. With seasonal music playing in the background, friends meeting friends for tea, it was a perfect way to forget the hustle and bustle of the holiday season.

Orange Pecan Buttermilk Scones
3 c. flour
1 tsp. baking soda
1 tsp. baking powder
2 Tbsp. freshly zested orange peel
1/2 c. sugar
1 stick cold butter
1/2 c. pecans
1-1/2 c. buttermilk
Combine dry ingredients until mixed. Cut in butter and mix until crumbly. Add pecans. Add buttermilk and mix just until combined. Turn dough onto lightly floured surface. Knead dough a few times. With a lightly floured rolling pin, roll dough until 1 inch thick. Cut with a round cookie cutter. Place on a parchement lined cookie sheet and bake at 425 degrees for 12 - 15 minutes. Yield: 15 scones
Recipe from: Nancy Reppert's Sweet Remembrances Recipe Collection