Featuring winner of the ChefsBest Excellence Award, Tetley Classic Black Tea Bags
Someone (well, Chaim Potok to be exact) once said, “Come, let us have some tea and continue to talk about happy things.” Wise words like these should be followed. We recommend including these inspired scones in your next tea-time heart-to-heart.
- 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
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.
Recipe sourced from tetleyusa.com.
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