“Tea time is anytime,” states Lisa Boalt Richardson of Lisa Knows Tea. Ms. Richardson is the author of the award-winning book Tea with a Twist; Entertaining and Cooking with Tea. She travels the country speaking at conferences and special events focusing on her culinary arts and specialty tea expertise. She has spoken for the World Tea Expo, Metropolitan Cooking and Entertaining Show, Kashi, Emory University, and many other national venues. Here she shares her recipe for Savoury Honey Scones.

Savoury Honey Scones
Lisa Boalt Richardson, Certified Tea Specialist

2¼ teaspoons rosemary, finely chopped and divided
1 1/3 cups all-purpose flour
1 1/3 cups semolina
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon coarse salt
6 ounces soft goat cheese, chilled and crumbled into bits
¼ cup honey
½ cup heavy cream, divided
1 egg

Preheat oven to 425°. In a large bowl, mix 2 teaspoons rosemary with all other dry ingredients. Add goat cheese to the dry ingredients and set aside.

Whisk together honey, half the cream, and egg. Stir this mixture into the dry ingredients until a soft dough forms. Form dough into a ball. Turn out onto a floured surface and separate the dough into 2 equal portions, pat each portion into a circle about ¾-inch thick. Cut into 8 wedges.

Separate and arrange wedges on waxed paper or baking sheet. Brush tops with remaining cream and sprinkle with remaining rosemary. Place in oven and bake 10 to 12 minutes or until golden brown. It is yummy to serve these with butter or softened goat cheese!

MF&L Staff at Maine Food & Lifestyle magazine.