Hello! Once again, it’s Teatime Tuesday.

I had another scone this week from Wildflower Bread Company (much like my cranberry scone a while back). This is their chocolate chip version, and I must say, it’s delicious. Actually, it’s one of my best friend’s favorite desserts for teatime, which was how I was introduced to the company. While I’m generally a scone + jam + clotted cream advocate, I make an exception for chocolate-flavored scones like this one, and eat them plain. This one is really buttery with a slight glaze, so it doesn’t need any added sweetness to taste amazing.

I paired the scone with a roasted tea that has subtle cocoa notes, Verdant’s Laoshan Roasted Oolong. If you’re a fan of black tea but have been looking to try a partially roasted oolong, I would definitely recommend this one. (It’s almost out of stock on their website, so you’ll have to act fast! Or you can wait until another harvest comes in.) This tea has loads of flavor and is easy to steep, rather than being overly delicate. The roast gives it a savory quality, compared to greener oolongs that are more floral. It’s one of my favorite oolongs, since I tend to be partial to the more oxidized ones.

Thanks for joining me for tea!