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Fall Afternoon Tea Food Pairings

Fall Afternoon Tea Food Pairings

Have you ever wondered about seasonal tea and food pairings? Today we are highlighting the best Autumn food pairings to enjoy with our Chado Tea fall recommendations. From savory dishes to sweet treats to end the meal with, we have you covered for your next Fall Afternoon Tea with family and friends.

Savory Food Items:

  • Mushrooms

  • Squash

  • Sweet Potatoes

  • Turkey

  • Pork

  • Spinach

  • Arugula

Sweet Treats:

  • Pumpkin Cupcakes or Cakes

  • Apple Cider Doughnuts

  • Pear Walnut Rooibos Biscotti

  • Cranberry and Orange Scones

  • Maple Walnut Scones

  • Mini Pumpkin Pies

Tea Selection:

Now that we have an idea of what flavor profiles to work with, let's look at two recipes perfect for a fall afternoon cup of tea. The first one will be a delectable savory, and the second a sweet treat to end the occasion on a fun note!

Grilled Mushroom Crostini with Smoked Honey and Aged Balsamic

Chado Tea Grilled Mushroom Crostini with Smoked Honey and Aged Balsamic

Servings | 4 to 6 people


  • 1 baguette, sliced at an angle

  • 2 tablespoons of olive oil

  • 2 tablespoons butter

  • ¼ cup diced red onion

  • ½ pound cremini mushrooms, gently cleaned and stems removed

  • ½ pound shiitake mushrooms, gently cleaned

  • 8 ounces goat’s cheese

  • 12 year aged balsamic

  • Local smoked honey if possible

  • 2 tablespoons finishing salt


  1. Prepare the grill for direct heat by using lump charcoal. If you’d like, add wood for added flavor.

  2. Prepare crostini, brush with olive oil and place on the grill over direct heat for about 1 to 2 minutes a side to toast. Watch closely.

  3. Place a cast iron skillet over direct heat and add butter, onion, and mushrooms. Stir and cover the grill top.

  4. Remove the grill cover and stir every few minutes or until the mushrooms are tender, about 6 to 8 minutes. Lightly salt with a pinch of salt.

  5. Remove from the heat and place the mixture on a cutting board. Chop the mushroom mixture into small pieces.

  6. Coat the crostini slices with a small amount of goat cheese, and then place a generous portion of the mushroom mixture on top.

  7. Drizzle light with the balsamic vinegar and honey, top with a small amount of finishing salt.

  8. Serve and enjoy!

Maple-Walnut Scones

Chado Tea Maple-Walnut Scones Recipe

Serving | 24 scones

Prep Time | 15 minutes

Bake Time | 15 to 18 minutes

Total Time | 40 minutes

Scone Ingredients:

  • 3 ½ cups unbleached all-purpose flour

  • ¾ cup walnuts, finely chopped, roasted if you want more flavor

  • 4 teaspoons baking powder

  • 1 teaspoon salt

  • 11 tablespoons unsalted butter, cold, cut into pats

  • 1 cup milk, cold

  • ⅓ cup maple syrup, grade B (dark) preferred

  • ½ teaspoon maple flavor, optional but boosts maple flavor

Glaze Ingredients:

  • 1 cup confectioners’ sugar

  • Pinch of salt

  • ¼ cup maple syrup, grade B (dark) preferred

  • ¼ teaspoon maple flavor, optional but good

Scone Directions:

  1. To make the scones: In a large bowl, combine the flour, walnuts, baking powder and salt.

  2. Work in the cold butter until the mixture resembles coarse crumbs.

  3. In a separate bowl, combine the milk, maple syrup, and the maple flavor.

  4. Add the wet ingredients to the dry ingredients and mix until you've formed a soft dough.

  5. Flour a piece of parchment (if you have one) or your work surface generously, and scrape the dough out of the mixing bowl onto the parchment or work surface. Divide the dough into three equal pieces.

  6. Working with one piece at a time, gently pat the dough into a circle about 3/4" thick.

  7. Leave the circles on the parchment, and transfer it to a baking sheet. If you're not using parchment, gently transfer the circles to a lightly greased baking sheet.

  8. Using a sharp bench knife or rolling pizza wheel, divide each dough circle into eight wedges.

  9. Gently separate the wedges so that they're almost touching in the center, but are spaced about an inch apart at the edges.

  10. Preheat the oven to 425°F. Place the pan of scones into your refrigerator to chill while your oven is heating, for about 20 to 30 minutes. This will help their texture. If there's no room in your fridge, simply let them rest on the counter while your oven preheats.

  11. Bake the scones for 15 to 20 minutes, or until they're golden brown.

  12. Remove them from the oven, wait a couple of minutes, then gently separate the scones with a knife (they'll be very fragile), and carefully transfer them to a cooling rack.

Glaze Directions:

  1. Combine all of the glaze ingredients, stirring until smooth.

  2. When the scones are cool, drizzle them with the glaze.

  3. Scones will keep at room temperature for several days when well wrapped. Freeze for longer storage.

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