Oh, how my heart sings when a treasure trove of teas arrives at my door! The VAHDAM Assorted Loose Leaf Tea Sampler offers ten exquisite varieties—English Breakfast, Exotic Assam, Earl Grey Citrus, Turmeric Spice Herbal, Original Masala Chai, Mint Melody Green, Himalayan Green, High Mountain Oolong, Himalayan White, and Rooibos Vanilla—all vacuum-sealed for peak freshness. Each tin holds enough leaves for five servings, making this collection perfect for cozy afternoons on my porch here in colonial Coventry, Pennsylvania, or for sharing with dear friends.

Discover your own delightful journey of flavors here:

VAHDAM Assorted Loose Leaf Tea Sampler

With such a versatile selection, I’ve chosen a recipe that dances between sweet and tart—my Mixed Berry Scones, studded with fresh berries and tender crumb, perfect for dipping into any of these lovely brews.

Mixed Berry Scones

Ingredients

• 2 cups (250 g) all-purpose flour
• ⅓ cup (67 g) granulated sugar
• 1 tablespoon baking powder
• ½ teaspoon salt
• ½ cup (113 g) cold unsalted butter, cubed
• ¾ cup (180 ml) heavy cream, plus extra for brushing
• 1 large egg
• 1 teaspoon vanilla extract
• 1 cup fresh mixed berries (blueberries, raspberries, blackberries)
• Turbinado sugar, for sprinkling

Instructions

1. Preheat & Prep: Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Combine Dry Ingredients: In a large bowl, whisk together 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. Mix Wet Ingredients: In a separate bowl, whisk heavy cream, egg, and vanilla extract until combined.
5. Form the Dough: Pour wet ingredients into dry, stirring gently until just combined. Fold in mixed berries, taking care not to crush them.
6. Shape & Slice: Turn dough onto a floured surface, pat into a 1-inch thick circle. Use a 2½-inch cutter to stamp out scones, or cut circle into 8 wedges.
7. Bake: Place scones on prepared sheet. Brush tops with heavy cream and sprinkle with turbinado sugar. Bake 15–18 minutes, until golden brown.
8. Cool & Enjoy: Transfer to a wire rack to cool slightly. Serve warm alongside your favorite VAHDAM tea for a perfect teatime treat.

From the bold Assam to the delicate Himalayan White, these berry-kissed scones bring a fresh sweetness that complements every cup. Happy sipping and baking, dears!

—Mom Mom (Grandma Helen)