Tea Scones
Ingredients
- 4 cups all-purpose flour
- 4 teaspoons baking powder
- 1/2 cup sugar
- 1 teaspoon salt
- 8 tablespoons cold butter, cut into pieces
- 1 cup milk
- 10 Tetley® Classic Blend Tea bags
- 2 eggs, beaten
- 1 cup water
- 4 tablespoons sugar
- Warm honey or preserves
Directions
- Preheat oven to 400°F.
- In a medium bowl, combine flour, baking powder, sugar and salt.
- With pastry blender or fingers, cut or rub in butter until mixture is size of small peas; set aside.
- In small saucepan, bring milk to a boil.
- Add 6 tea bags, cover and brew 5 minutes.
- Remove tea bags and cool.
- Beat in egg.
- Gradually add tea mixture to flour mixture, stirring until just combined.
- Make tea glaze by boiling 1 cup water and brewing 4 tea bags for 5 minutes.
- Remove tea bags and stir in 4 tablespoons sugar.
- Let cool.
- Turn dough onto floured cookie sheet and pat into 16" circle.
- With blunt edge of knife, score top of dough into 16 pie-shaped wedges.
- Brush with tea glaze and bake 20 minutes or until golden brown.
- Cool on wire rack.
- Serve with warm honey or preserves, if desired.
- Yield: 16 scones.