Rishi Tea Organic English Breakfast
A message from Mom Mom

There’s a special kind of comfort in a cup of sturdy, malty black tea, and Rishi Tea’s Organic English Breakfast delivers that comforting embrace perfectly. Each sip carries rich notes of malt and biscuit, punctuated by a subtle sweetness that warms the heart—and the hands—on a crisp morning here in colonial Coventry, Pennsylvania. I love how this organic blend wakes me gently, preparing me for the day’s busy rhythms with calm clarity.

To welcome this classic brew into your home, you can find it here:

Rishi Tea Organic English Breakfast

Nothing pairs better than a tender, slightly sweet scone. I’ve baked my Maple Walnut Scones to accompany this bold tea—crisp on the outside, soft within, and dotted with toasted walnuts and a hint of maple syrup.

Maple Walnut Scones

Ingredients

  • 2 cups (250 g) all-purpose flour
  • 2 tablespoons granulated sugar
  • 1 tablespoon baking powder
  • ½ teaspoon fine sea salt
  • ½ cup (115 g) cold unsalted butter, cubed
  • ¾ cup (90 g) toasted walnuts, roughly chopped
  • 1 cup (240 ml) heavy cream, plus extra for brushing
  • 2 tablespoons pure maple syrup, plus extra for drizzling
  • 1 large egg
  • Turbinado sugar, for sprinkling

Instructions

  1. Preheat & Prep: Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Mix Dry Ingredients: In a large bowl, whisk flour, sugar, baking powder, and salt.
  3. Cut in Butter: Add cold butter cubes and use a pastry cutter or fingers to work until mixture resembles coarse crumbs.
  4. Add Walnuts: Stir in chopped walnuts until evenly distributed.
  5. Combine Wet: In a separate bowl, whisk cream, egg, and maple syrup. Pour into dry mixture and stir just until dough comes together. Do not overmix.
  6. Shape & Score: Turn dough onto a lightly floured surface and pat into a 1-inch-thick circle. Cut into 8 wedges or use a 2½-inch cutter. Transfer scones to prepared sheet.
  7. Brush & Sugar: Brush tops with extra cream, sprinkle with turbinado sugar, and drizzle a little maple syrup over each.
  8. Bake: Bake 15–18 minutes until golden and risen. Remove and let cool slightly on the pan.
  9. Serve Warm: Enjoy these scones alongside a steaming cup of Organic English Breakfast for a morning treat that feels like home.

May each bite of these Maple Walnut Scones and every sip of Rishi Tea’s Organic English Breakfast bring warmth, comfort, and a touch of simple joy to your mornings—just as they do to mine.

—Mom Mom (Grandma Helen)