Scones are an amazingly easy yet slightly tricky edible. They’re very versatile – you can easily come up with different flavors based on a couple of basic recipes for the base dough. For instance, I took a lovely lavender scone recipe (apparently I have yet to post it – egads!) and instead of using lavender buds I used a couple of bags of tea – and let me tell you, it’s pretty amazing.
Mikal came up with the idea. I was trying to figure out what to make the night before and asked his opinion, to which he said, “I don’t know.” I gave him a look of No-that’s-my-answer-you-can’t-have-my-answer, so he suggested scones. And then he suggested tea scones. I thought I had a recipe for tea-based scones on Pinterest, so I started looking there but couldn’t find one. My original thought would be to brew tea and use it cooled as the moisture that sticks it together, but Mikal suggested the substitution.
I started out with a packet of black tea. When that didn’t quite get the scent I was looking for (the initial step in the process is to rub the dry flavor in the sugar, releasing the oils into the sugar), I added a bag of blueberry rooibos tea – and that was amazing! Smelled so good. Then when it baked – smelled so good. Then when I took them downstairs to work – smelled so gooooooooood! I can’t wait to try this with the Country Peach Passion tea >:D
adapted from Some the Wiser
1/3 cup sugar
1 tea bag (flavor of choice)
2 cups all-purpose flour
1 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
8 tbsp unsalted butter, frozen
1/2 cup plain Greek yogurt
1 large egg
Preheat oven to 400°F.
Cut butter into cubes and place in the freezer.
In a medium bowl, combine sugar and tea bag. Using your fingertips, mix sugar and tea together, rubbing it a bit between your fingers. (If one tea bag doesn’t do the trick, try two – it should be a bit fragrant once you rub the sugar in with it.) Stir in flour, baking powder, baking soda and salt.
Add butter to flour mixture and mix until it resembles coarse meal.
In a small bowl, combine egg and yogurt and mix well. Stir yogurt mixture into flour mixture. Using your hands, shape dough into a ball, making sure to integrate all of the loose clumps.
When dough is well-combined and sticks together in a large ball, turn out onto a lightly floured surface. Shape into shapes after whatever manner you choose (see here for my thoughts on shaping scones). Dip top of scones in sugar, then distribute with a good amount of space surrounding them on a lined baking sheet. Bake for approximately 15 minutes, or until golden. Allow scones to cool.