Tea of the Week: Palais des Thés’ Thé des Alizés

Yes, you read it right. Today’s Tea of the Week is Palais des Thés’ Thé des Alizés, a tea that I can barely type out much less pronounce. Luckily, as with all great teas, pronunciation matters little, so long as you enjoy the brew and know where to get more of it!

For my birthday this year, my sister showered me with some gorgeous tea gifts, including this cobalt blue Japanese cast iron teapot and some fancy tubes of fine green tea, both from the world-class tea boutique, Palais des Thés. As my big sis, Melissa has always made it a point to spoil me, and this year was certainly no exception.

palais de the 1Palais des Thés is a French based tea company with several locations throughout France and Belgium, but only 2 stores based in US, both in New York. For those of us living in the US, what’s great about this company is that all of their products are easily ordered online without having to deal with overseas shipping fees.

At first whiff, I knew that Thé des Alizés was going to be the first of the teas that I wanted to try. This blend is a softly scented, fruity green tea flavored with white peaches, kiwi, and watermelon. The tea also has a very slight hint of banana-like essence, which makes it warm and inviting.

palais de the the des alizesAlso known as Tea of the Trade Winds, what makes this blend worth trying is that it’s exceptionally well-balanced—it’s delicate tropical fruitiness doesn’t overwhelm the vegetal Chinese green tea base.

palais de the cobalt japanese teapot

As summer gives way to cooler fall days, Thé des Alizés is the perfect drink to say goodbye to summer with. A few sips and you’ll be reminiscing about the best of sunny days past.

Tasting Notes for Le Palais des Thés’ Thé des Alizés:

BREWING TIPS:  160-170 degrees F for 3 to 4 minutes. Good for two steepings. Great iced or hot.

THE BLEND:  Chinese green tea with flowers and pieces of white peach, kiwi, and watermelon mixed in.

THE SCENT:  Smells of ripe cantaloupe and honeydew. Lightly floral with sweet, soft tropical notes.

THE STEEP:  Light, crisp, and indulgent. Tastes of exotic fruits without tasting the least bit artificial. Although it’s delicious drunk plain, the lightest touch of honey will accentuate the fruit flavors in this delicately fragrant brew.

GET IT:  Since French teas aren’t always the easiest to buy in the US, we are lucky with this blend! You can find it in loose leaf form at the Palais des Thés website, and in muslin tea bags at Amazon and Birchbox.

FOOD PAIRING:  This tea is delicious served with a simple fruit salad when trying to keep things light. The tea is also perfect with “spa foods” like small nibbles of honey roasted nuts or trail mix.

Afternoon Tea Greeting Card

The art of a handwritten card is all but lost in today’s internet age. Coming from a blogger it hardly makes sense to say such a thing, but if you can remember the last time someone put pen to paper to write you a heartfelt note, then I’m sure you’ll agree: a stroke of cursive can speak volumes.

One of my favorite stores has to be Papyrus, the mecca for eye-catching, one-of-a-kind cards. Sometimes I look at their cards and think: “Wow, this is so cute!” Other times, I think: “Hey, I could totally make this…”

This Afternoon Tea Greeting Card is inspired by all those delightful treasures I’ve come across at Papyrus. For the longest time, I had this adorable wrapping paper print called Tea Time lying unused in my craft drawer, and I figured that this was the perfect opportunity to use it.

You might already know from my previous posts how much I love Mod Podge Dimensional Magic. In this project, this craft glue adds a thick layer of glaze to the paper teacup and teapot designs so that they give off a shiny, porcelain-like lustre.

Some of the teacups will be hung, some will be shelved, and the teapots will be set up right up along side a fresh pile of green tea. In my opinion, this little card is an artful gift in itself. Although it’s perfect for Mother’s Day or as a birthday card, I think it’s most special when given was a thinking of you card for someone who simply loves tea.

Afternoon Tea Greeting Card

What You’ll Need:

teacup and teapot images (I used Caspari’s Tea Time gift wrapping paper)

1 blank greeting card with envelope (I used a 5 1/2″ card)

small piece of card stock (I just used another blank greeting card)

3 wooden skewers (the culinary kind you use for kabobs, cut to 5″ to fit my size card)

6 small silver brads

2′ decorative twine, cut into 5 equal pieces

1 1/2″ piece decorative string or twine

1 teabag or 1/2 tsp loose tea

Mod Podge Dimensional Magic

paper glue

strong gel adhesive or hot glue w/ glue gun (that dries clear)

4 adhesive foam dots (I used 7/16″size)

sharp scissors

1/16″ hole punch

regular hole punch (optional)

Step-By-Step:

1.)  Prep the Images. If using Caspari’s Tea Time wrapping paper, cut around teacup and teapot images, leaving a 1/8″ border around the pictures. You will need 8 teacups and 2 teapots to make 1 card.

2.)  Apply an even, thin layer of paper glue on the back side of all the cut images, then stick them onto the small piece of card stock. It’s ok to glue one image right next to the next one.

3.)  After you’ve glued the images to the card stock, use the Mod Podge Dimensional Magic to trace and fill the images so that they will appear shiny (and dimensional) later. You will need 5 teacup images outlined without a dish, 3 teacup images with a dish, and 2 teapots.

4.)  Let the Dimensional Magic dry for about 2 hours, until it is completely dry and clear. Use a pair of scissors to precisely cut the images out–5 teacups, 3 teacup with dishes, and 2 teapots–without any remaining border. Set the images aside.

5.)  Make a Row of Hanging Teacups. Use 1/16″ hole punch to punch a small hole in the handle section of each teacup (without dish) image. With each of the 5 pieces of twine, thread one teacup (without dish) through, then tie a knot to create a loop that is 2″ around (1″ when thread is doubled up). Repeat this process 5 times to create 5 “teacup charms.”

6.)  Open up a brad, loop one teacup charm into the center of the brad, then wrap the brad tightly around the wooden skewer so that it doesn’t slide around easily. Cut off any excess twine that goes past the knot. Repeat this process 5 times so that all 5 “teacup charms” hang off of the skewer using the 5 brads.

7.)  Attach the Teacups, Teapots, and Skewer Shelving. Stick two adhesive foam dots on the back side of each of the 2 teapots.

8.)  Place all the images on the card in the exact locations where they will be glued down…just eyeball it until it looks good. I like to place the hanging teacups as the top row, the sitting teacups (with dishes) as the second row, and the teapots on the bottom row. For the bottom row, make space to glue the 1 1/2″ piece of decorative string later (this will become the plate with the tea on it).

9.)  Use the gel adhesive or hot glue to attach the 3 skewers to the card. Use the gel adhesive to glue the teacups (with dishes) onto the card (to sit on the middle skewer/”shelf”). For the bottom shelf, peel the protective cover off from the adhesive foam dots (on the back of the teapots), then affix them to sit on both ends the bottom skewer.

10.)  Add a Large Pile of Tea! Create a smile-like shape with the 1 1/2″ piece of string so that it looks bowl-like from the side. Glue this string piece in the middle of the bottom row/skewer. Finally, use the Dimensional Magic to create a triangular, pile-like formation of glue atop the “bowl.” Rip open the tea bag and use your fingers to carefully sprinkle the tea leaves on top of the Dimensional Magic so that they stick. Let the card dry for a few hours or overnight, then turn the card over and knock off any of the excess tea…your Afternoon Tea Greeting Card is complete!

Chinese Bakery Rainbow Cake

Many people found it amusing when I said I was going to make my own birthday cake this year. It’s rather unusual isn’t it? My hubby gave me a slight wince when I told him, and asked if I was being serious. But if you know what you want and you know how to make it happen, I figure, why not right? With a cheerful and colorful vision of a Chinese style bakery cake in mind, I got to work creating the fluffy, fruity, and distinctively childlike cake of my dreams.

So what exactly is a Chinese-style cake? For those of you who might not know, Chinese style bakery cakes are sponge cake based and typically have a light, airy texture. The cakes are adorned with fresh or canned fruits and finished wish a simple whipped cream frosting. The cake gets it’s almost bouncy texture from a frothy and light meringue-based batter.

As I tend to like twists on the usual, I decided to create my birthday cake based on a cake called Happy Rainbow from a bakery in Hong Kong called Maxim’s Cake Shop. The cake is made from the traditional and favorite Chinese combination of sponge cake, fruit, and whipped cream, but with the aesthetic appeal bumped up a few notches (and minus the marshmallows).

The key to a pretty rainbow chiffon cake is 1.) to create a stiff meringue, and 2.) to be gingerly in handling the batter, and 3.) to measure the batter out accurately. As long as you have a stand mixer, there’s nothing to making a stiff meringue. Other than observing a peak on a properly stiffened meringue, you should also be able to turn the entire bowl of whipped meringue over you head without it falling down…if you are feeling adventurous, try it!

Since a small dab of gel food coloring is added to each 1/5 portion of this cake’s batter, it’s very important that the cake maker be gentle in folding in the gel coloring, as more remaining air bubbles in the batter equals a fluffier cake. Measuring out the cake batter into 5 exactly equal amounts not only helps the cake layers look more beautiful, but also helps the cakes to cook evenly so that some layers don’t end up dryer than others. A common kitchen scale and several pushes on the “tare” button is the best way to make this happen.

It’s also important to paper towel-blot any of the sliced fruit you use in this recipe to remove any excess moisture off the fruit’s surface. If the fruit isn’t dried well, the colored fruit juices will leave an unpleasant, streaky appearance against the whipped cream frosting. For best results, place sheets of paper towel above and below the sliced fruits the night before you plan on putting the cake together. For the same reason, it’s also a good idea to use fruits that are relatively firm, not overly ripe or mushy.

I enjoyed my pretty slice of Chinese Bakery Rainbow Cake with some of Harney & Sons’ Birthday Tea this year. The experience made me feel like a happy little 5-year-old again, just as I had wanted it to. Another wonderful tea to serve with this light and lovely cake is some flowery Jasmine Tea, which will bring out the cake’s gentle vanilla, almond, and lemon flavors. And with that, I’d like to extend a sincere thank you to my followers and readers, especially those who took time out to wish me Happy Birthday this year! Wish you were here to share a slice of cake and cup of tea with me!

Chinese Bakery Rainbow Cake

Makes 1-6″ cake. You can easily make an 8″, 9″, or 10″ cake by doubling the ingredients and adding to the baking time. 

Ingredients:

{Cake}

1 cup sifted cake flour

1/2 cup + 2 Tbsp sugar

1 1/2 tsp baking powder

1/4 tsp salt

1/4 cup canola or vegetable oil

4 eggs

1/4 cup + 2 Tbsp cold water

2 tsp vanilla extract

1/4 tsp almond extract

1/4 tsp cream of tartar

5 colors of gel food coloring-pink, orange, yellow, green, and purple

{Whipped Cream Frosting}

2 1/2 cups heavy cream

2 packets whip cream stabilizer

3 Tbsp powdered sugar

1 1/2 Tbsp lemon juice powder (optional)

{Garnishes}

fruits of your choice, sliced 1/4″ thick (I used organic strawberries, mango, canned pineapple slices-cut in half, and kiwi), blotted well with paper towels

1 tsp apple jelly

Equipment:

5- 6″ round aluminum cake pans

stand mixer

hand-held mixer with whisk attachment or large wire whisk

medium mixing bowl

5 medium bowls

scale

large rubber spatula

small rubber spatula or spoon

large cooling rack

toothpicks

cake spatula

paper towels

cake comb (optional)

pastry brush

6″ round cake board

Directions:

1.)  Make the Cake. Place egg whites in mixing bowl of the stand mixer. Set egg yolks aside in a medium bowl, then and add water, oil, and extracts. Place flour, sugar, baking powder, and salt into another medium mixing bowl. Mix the dry ingredients with a wire whisk until evenly incorporated.

2.)  Add the cream of tartar to the egg whites, then turn the stand mixer on to medium speed and whip the egg whites to stiff peaks. This will take about 5 minutes. Meanwhile, add the liquid ingredients into the dry ingredients and mix together thoroughly with the hand-held mixer (or large whisk) until the batter is completely homogenous, smooth, and light.

3.)  Add half of the batter mixture to the stiff egg whites, being careful not to deflate them. Use a large spatula to fold the batter in with the egg whites until the mixture is just homogenous. Again, be careful in trying not to deflate the egg whites.

4.)  Divide the Batter. Place the just emptied bowl (that used to have the egg batter in it) on a scale. Tare the scale to zero, then gently pour all the cake batter into it. Weigh the total weight of the batter, then divide this number by 5. (Example: The total weight of my batter was 605 grams. 605 grams divided by 5 is 121 grams. Thus, you will use 121 grams of batter for each cake layer).

5.)  Place one medium bowl on the scale, then tare to zero, and measure out 1/5 of the batter weight. Repeat this step another 4 times.

6.)  Preheat oven to 325 degrees F. You will now have 5 bowls of cake batter. With toothpicks, add a small dab of food coloring into each bowl, one for each color. Using a small rubber spatula, fold the coloring into the batter carefully, again repeating the mixing process for each medium bowl of batter.

7.)  Bake the Cakes. Pour each colored portion of batter into an ungreased cake pan. Place all 5 cake pans in the middle rack of the oven and bake for about 12 minutes, until a toothpick comes out clean. When cakes are baked, move them to a large cooling rack to cool for 10 minutes.

8.)  Use a knife to loosen the edges of the cake from the pan, then use your hand to peel them out of the pan entirely. Place the cakes on the cooling rack once again, until they completely cool.

9.)  Make the Frosting. Pour whipped cream into a large mixing bowl. Add the whip cream stabilizer, powdered sugar, and lemon powder (if using) then whip with hand-held mixer to stiff peaks.

10.)  Construct the Cake. Place the purple layer down on a cake board first. Apply a thin layer of whipped cream frosting, then place the kiwi slices on top of the whip cream, just shy of the edge. Apply another thin layer of whipped cream to fill in the gaps between the fruit. Repeat this process with the green cake, then the pineapple, the yellow cake, then the mango, the orange cake, then the strawberries, and then finally top with the pink cake layer. Apply a coating of whipped cream frosting over all the sides and top of the cake, then place in fridge to chill.

11.)  Decorate the Cake. After 10 minutes of chilling, apply another thin layer of the whipped cream frosting all around the cake. Use a cake comb to create horizontal lines all around the edges, then decorate the top of the cake with extra fruit. Use a pastry brush to apply some warmed apple jelly on top of the fruits for extra shine. For best results, chill the cake for at least 2 hours before cutting and serving. Enjoy!

Tea of the Week: Harney & Sons’ Birthday Tea

Yesterday was my birthday, which for me meant a new Apple MacBook Pro (from my generous hubby), a colorful slice of Chinese-Style Bakery Cake (which I’ll be posting about tomorrow), and finally, a cheery glass of Harney and Sons’ Birthday Tea (a brew that tastes that much more delicious on your birthday!).

I discovered this blend a few years ago when searching for some kid-friendly, non-caffeinated blends. What makes the tea so appealing is its fantastically brilliant color, the result of blending hibiscus, rose hips, and decaf ceylon tea.

This Birthday Tea blend was created for John Harney’s 80th birthday, just a few years ago. If you didn’t know already, John Harney is the founder of Harney & Sons’ Tea Company, known by many to be a “missionary of tea.” John Harney died at the age of 83 earlier this year, but will be forever be remembered for his passion in helping to revive America’s appreciation for good quality, loose leaf teas.

Unlike most of Harney & Son’s blends, Birthday Tea is actually available in sample packets. The sample is perfect for tucking into a birthday card or gift…a thoughtful little way to make anyone’s birthday that much more festive.

Tasting Notes for Harney & Sons’ Birthday Tea:

BREWING TIPS:  Brew this tea with water at a full boil, and feel free to steep for as long as you want. I let the tea bags steep for a full 10 minutes, which helps the water to cool before pouring the brew over a large glass filled with ice. The tea is also delicious served hot.

THE BLEND:  A blend of hibiscus, rosehips, decaf ceylon, Raspberry flavor, spearmint, peppermint, marigold petals, and cornflowers.

THE SCENT:  Distinctively fruity, with strong raspberry and pomegranate essences.

THE STEEP:  Tart and fruity. Like drinking fruit punch without the added sugar. The tea is the most gorgeous color of ruby red crimson, the shade of a light red wine sangria. In fact, if you throw some berries (organic strawberries, raspberries) and fruit (mango, apples) to soak along with the blend it will be absolutely delicious.

GET IT:  The blend is available at the Harney & Sons’ website, in single serving loose leaf packets or a 20 sachet tin. You can also find the steep at Amazon.

FOOD PAIRING:  The best thing to eat with this blend is a fruit-based birthday cake! It would also be a bright complement to some fresh fruit salad or crisp green veggies, like a Chicken Cobb Salad or Rainbow Spring Rolls.

Matcha Chip Biscotti

I normally like the texture of my baked goods to be chewy and soft. The exception to this is biscotti, a twice-baked and crisp cookie that’s destined for dunking. A soak in some tea, milk, or even coffee, and this rustic cookie yields a bulky yet tender bite–a slightly healthier version of milk and cookies!

I’m always looking for ways to use my best cocoa powder. I love that cocoa powder has relatively few calories, and yet it’s packed with robust chocolatey flavor. In this recipe, the cocoa powder meets Matcha Chocolate Chips, made from mixing white chocolate with beautiful matcha tea powder. Slightly bitter flavors from both the cocoa and matcha powders help to tame the sweetness of the white chocolate, making the biscotti rich and decadent without tasting overly sweet. 

I like to pair my Matcha Chip Biscotti with a cup of soothing matcha milk. It sounds like a fancy drink, but there’s nothing to whipping some up. In a small glass, simply stir a teaspoon of matcha powder in with a small splash of hot water, then top off the concentrated tea with your favorite milk. I prefer almond milk, but you can use regular milk, soy milk, or even light coconut milk in the same way. Matcha milk is delicious warm or cold, and goes perfectly with sweetened baked goods, especially these Matcha Chip Biscotti! 

If stored in an airtight container, Matcha Chip Biscotti will taste great for up to two weeks. Proper drying during the second round of baking will help them to keep their incredibly crunchy texture. It seems ironic to bake them so crisp just to soak them back into a liquid, but contrasting textures make this tea and cookie combination fabulous.

Matcha Chip Biscotti are perfect in the morning or as an afternoon pick-me-up snack. Be generous when adding those Matcha Chocolate Chips and finish the cookies off with a few gulps of matcha milk. The unique pairing will leave you zipping through your day like nobody’s business!

Matcha Chip Biscotti

Makes 15 biscotti.

Ingredients:

1 cup all-purpose flour

1/3 cup best-quality cocoa powder

1/2 tsp baking soda

1/4 tsp salt

3 Tbsp butter, at room temperature

1/2 cup sugar

1 egg, at room temperature

1/2 tsp vanilla extract

1/4 tsp almond extract

1/4 cup dark chocolate chips

1/4 cup matcha chocolate chips

1/2 cup sliced almonds

Equipment:

large bowl or stand mixer with paddle attachment

medium bowl

large baking sheet fitted with parchment

large cutting board

serrated knife

Directions:

1.)  Preheat oven to 350 degrees F. In large bowl, cream butter and sugar together. Mix in egg and extracts until throughly incorporated.

2.)  In a medium bowl, mix together flour, cocoa, baking soda, and salt. Gradually add this mixture to the butter mixture until it is all added in. You can use the stand mixer (on low speed) or a large spoon to do this. Stir in chocolate chips and almonds.

3.)  Shape the dough directly on the baking sheet into an 11″ by 3″ log. Bake for about 25-30 minutes, until the biscotti log is firm and dry to the touch. Remove from oven, then let cool for 10-15 minutes, until you can use your hands to handle it onto a cutting board.

4.)  Using serrated knife, cut out diagonal slices of the biscotti, about 3/4″ thick, until you get 15 equal cookie pieces. Place the cut biscotti on the original baking sheet and return to oven to bake for an additional 10 minutes until the cookies are hardened and crisp. Remove the baking sheet from oven and transfer the cookies to cool on a cooling rack. Pack the biscotti into an airtight container and store at room temperature for up to 2 weeks.

Tea of the Week: Sunflower’s Jasmine Tea

For me, this orange and gold tin conjures up my first memories of Chinese tea. Sunflower’s Jasmine Tea is the classic and basic choice in many Chinese households, like Twinings is in the UK or Lipton is in the US. I can’t be positive, but I don’t think their packaging has ever changed over the past 30 years, and that’s part of this brand’s nostalgic charm…it’s an oldie, but a goodie.

This isn’t an expensive or rare tea–it’s a practical tea, something you can enjoy everyday without breaking the bank. The brew has a nice balance where you can taste the green tea and floral notes equally, without either flavor being more pronounced. You can find it at almost all Chinese grocery stores and definitely somewhere in your local Chinatown. If you are new to Chinese teas, the brew is a must-try. It’s exceptionally popular and pleasing to a variety of palettes.

I never separate or strain the tea leaves apart from my jasmine tea brew. I find it almost therapeutic to see the little cuts of leaves swimming and sinking in my teacup, just like they do when I go out for dim sum or Chinese food. An occasional tea leaf may accidentally sneak by and get swallowed, but take it from a Cantonese girl– the brew really shouldn’t be enjoyed any other way. That being said, over brewing this tea will bring out it’s bitter flavors, so be careful abut your water temperature.

Tasting Notes for Sunflower’s Jasmine Tea:

BREWING TIPS:  Although the package directions say to brew with boiling water, I like to brew this blend at about 160 degrees F, letting the leaves continue to brew as the water temperature cools. A small pinch per cup of water produces a light brew, which is ideally how it should be enjoyed.

THE BLEND:  Brown, thin, twisted tea leaves with a few jasmine flower petals mixed in .

THE SCENT:  Very floral and soft. Not as strong as rose scented tea, but delicate and very slightly perfume-like.

THE STEEP:  The body of the liquor is light but will continue to become heavier as the leaves have a chance to steep longer. Similarly, the brew will start off looking buttery yellow and later become a burnt orange color. When it starts to turn orange, it’s time to top off with more hot water.

GET IT:  The blend is available at Chinese markets, Chinatowns, and even on Amazon!

FOOD PAIRING:  This is the quintessential dim sum tea, so it would go amazingly well with any of my Dim Sum Recipes, but particularly any steamed dumplings like Siu Mai, Ha Gao or Shrimp & Asparagus Pouch Dumplings.

Mini Cream Scones

As fancy as afternoon tea is, one of its unique features is that the meal is almost entirely finger friendly. Still, a knife and a spoon are essential if you plan on enjoying a scone or two. How else are you going to place that perfect dab of lemon curd or that hefty dollop of Devonshire cream?

This recipe for Mini Cream Scones eliminates the need for all the extra equipment. The cuties are ready for enjoying straight off the serving dish–tender, buttery bites of richness.

I consider this recipe to be more American than it is English, as the scone dough is an ideal canvas for adding in all kinds of extras from currants to cranberries to chocolate chips. Here, I’ve simply added a healthy dose of fresh lemon zest so that I can be liberal in adding jam, curd, and Devonshire Cream later.

Back in February, I shared a recipe for Fragrant Orange English Scones, where I offered some tips on how to eat scones the proper way. These Mini Cream Scones break all those rules of propriety that I had laid out in my earlier post, as they are meant to be eaten in one bite, so that your guests can skip out on the slicing, breaking, and crumbs!

Pass these adorable little bites around your next tea party as you would hors d’oeuvres. No spreaders or spoons are necessary, and clean up will be a snap! The afternoon tea table is an ideal setting to showcase variety and creativity, so a few batches of these Mini Cream Scones in different flavors will certainly up the charm factor at your next tea time get together.

Mini Cream Scones

Makes 20 bite-size scones.

Ingredients:

{Mini Scones}

1 cup all-purpose flour

2 Tbsp sugar

1 1/4 tsp baking powder

1/8 tsp salt

4 Tbsp unsalted butter

1 Tbsp lemon zest

1/2 cup heavy cream, straight from fridge

1 Tbsp heavy cream, for tops of scones

1 Tbsp white decorating sugar, for tops of scones (optional)

extra flour, for dusting work surface

{Fillings}

lemon curd

jam

{Devonshire Cream}

2 oz cream cheese, at room temperature

2 tsp sugar

1/8 tsp salt

1/2 cup heavy cream, straight from fridge

1/2 packet whip cream stabilizer

Equipment:

large bowl

dough cutter or quick hands

work surface

rolling-pin

round cookie cutter, 1″- 1 1/4″ in diameter

large baking sheet fitted with parchment or silicone mat

electric hand-held mixer with whisk attachment

3 small pastry bags or plastic sandwich bags

Directions:

1.)  Make the Scones. Preheat oven to 425 degrees F.

2.)  Combine dry ingredients and zest, and mix together evenly. Cut butter into dry ingredients, into pea sized bits.

3.)  Pour cream in and mix with large spoon until the mixture clumps up into a shaggy mess.

4.)  Scatter plenty of extra flour on the work surface. Place shaggy dough onto the work surface, then flour your hands and knead the dough a few times until it comes together.

5.)  Roll dough out so that it is 1 1/4″ thick. Punch out 20 small rounds of dough using the well-floured cookie cutter. Place on large baking sheet at least 1″ apart.

6.)  Brush tops of scones with heavy cream, then scatter with decorating sugar if you like. Bake scones for 8-10 minutes, or until the tops are lightly golden brown.

7.)  Make the Devonshire Cream. In a large bowl, use a hand-held electric whisk to mix the cream cheese. Add half of the heavy cream, the sugar, salt, and half a packet of the whip cream stabilizer, then whisk on medium speed until you get a thickened cream. Add the last half of the heavy cream, then whip the mixture to stiff peaks.

8.)  Layer the Fillings. Place lemon curd, jam, and Devonshire Cream in each of the small pastry bags. Snip the tip off of each bag then squeeze a dollop of each the ingredients on the bottom half of each cooled, horizontally cut scone. Create mini sandwich scones by placing the top half of each scone on top of the fillings and serve!