These tea-infused scones make a delightful treat for any time of day, especially when paired with a hot cup of tea!
Groceries |
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 2 tablespoon Foodie Tasting Room Blueberry Crumble loose tea leaves*
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, chilled and cubed
- 1/2 cup half & half
- 1 teaspoon Foodie Tasting Room Vanilla*
- 1/4 cup fresh blueberries
- 2 teaspoon lemon zest
- 1 egg, beaten
- Additional loose tea leaves for sprinkling on top
The steps to follow |
Preheat your oven: Preheat your oven to 400°F and line a baking sheet with parchment paper.
Brew the tea: Brew a strong cup of tea using your loose tea leaves and let it cool down to room temperature.
Prepare the dry ingredients: In a mixing bowl, combine the flour, sugar, loose tea leaves, baking powder, and salt. Whisk them together until well combined.
Cut in the butter: Add the chilled, cubed butter to the dry ingredients. Use a pastry cutter or your fingers to cut the butter into the flour mixture until it resembles coarse crumbs. You want pea-sized pieces of butter throughout.
Add liquid ingredients: Pour in the brewed tea, milk and vanilla into the dry ingredients mixture. Add fresh blueberries and lemon zest. Stir until just combined. Be careful not to overmix.
Shape the scones: Turn the dough out onto a lightly floured surface and gently knead it a few times until it comes together. Pat the dough into a circle about 1 inch thick.
Cut the scones: Use a sharp knife to cut the dough into wedges or use a cookie cutter to cut out individual scones.
Bake: Place the scones onto the prepared baking sheet. Brush the tops with beaten egg for a shiny finish. Sprinkle additional loose tea leaves on top if desired. Bake in the preheated oven for 12-15 minutes, or until the scones are golden brown on top and cooked through.
Cool and serve: Allow the scones to cool slightly on a wire rack before serving. Enjoy warm with clotted cream, jam, or your favorite toppings.
*can be purchased at Foodie Tasting Room