Cookies for Santa Tea

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Santa Hat Scones

with Mascarpone Frosting

Verry Berry Herbal Tisane

SAVORIES

Corn Deer with Honey-Mustard

Dipping Sauce

Elf Hats

Pizza Christmas Tree Pastries

Roasted Chestnut Rooibos

SWEETS

Reindeer Shortbread Sandwich Cookies

Candy Cane Cookies

Santa Blondies

White Chocolate Peppermint Rooibos

Tea Pairings by Simpson & Vail

800-282-8327 • svtea.com

“The light in a child’s eyes is all it takes to make Christmas a magical time of the year.”
—ANONYMOUS

Santa Hat Scones

Makes 12

2 cups all-purpose flour
¼ cup granulated sugar
2 teaspoons baking powder
½ teaspoon salt
4 tablespoons cold salted butter, cut into pieces
⅓ cup white chocolate chips
⅓ cup sweetened flaked coconut, chopped
¾ cup plus 3 tablespoons cold heavy whipping cream, divided
½ teaspoon vanilla extract
12 fresh strawberries, stems removed
Mascarpone Frosting (recipe follows)

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

• In a large bowl, whisk together flour, sugar, baking powder, and salt. Using a pastry blender or 2 forks, cut butter into flour mixture until it resembles coarse crumbs. Stir in white chocolate and coconut.

• In a small bowl, whisk together ¾ cup plus 2 tablespoons cold cream and vanilla extract. Add to flour mixture, stirring until a dough begins to form. Working gently, bring mixture together with hands until a dough forms. (If dough seems dry, add more cream, 1 tablespoon at a time.)

• Turn out dough onto a lightly floured surface, and