Pretty as a Peacock

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Blueberry-Spice Scones with Vanilla Whipped Cream

Edith Wharton’s Black Tea Blend

SAVORIES

Beet Slaw Phyllo Cups

Dilly Purple Potatoes

Smoked Turkey–Kale Sandwiches

Organic Sweet Colombian Black Tea (Wiry 2)

SWEETS

Lemon Macarons

Blackberry–Chai Spice Pastry Stacks

Petite Caramel-Chocolate Tartlets

“The peacock has become one of my regular resources of inspiration from nature.”
—MATTHEW WILLIAMSON, BRITISH DESIGNER

Blueberry-Spice Scones

Makes 22

2 cups all-purpose flour
⅓ cup plus 2 tablespoons granulated sugar, divided
2 teaspoons baking powder
¾ teaspoon ground allspice, divided
½ teaspoon salt
¼ teaspoon ground cinnamon
4 tablespoons cold salted butter, cubed
1 cup plus 1 tablespoon cold heavy whipping cream
½ teaspoon maple extract
¼ teaspoon vanilla extract
1 cup plus 28 blueberries, divided
Vanilla Whipped Cream (recipe follows)

• Preheat oven to 350°. Line 2 rimmed baking sheets with parchment paper.

• In a large bowl, whisk together flour, ⅓ cup sugar, baking powder, ½ teaspoon allspice, salt, and cinnamon. Using a pastry blender or 2 forks, cut butter into flour mixture until it resembles coarse crumbs.

• In a small bowl, stir together cream, maple extract, and vanilla extract. Add to flour mixture, stirring until a dough