With Mother’s Day around the corner, brunch season is officially upon us and any excuse to eat late and drink early is totally okay with us. Which is why we thought it was fitting to share an incredible recipe for tea-infused scones, which are a quintessential brunch food and perfect for Mother’s Day and all of future brunches and tea parties.
But these aren’t just your average scones. They’re infused with For Tea’s Sake Shades of Earl Grey black tea and the flavour will blow your guests away.
-2 Tbsp. loose-lea Earl Grey tea
-3 Cups all-purpose flour
-1/3 Cup sugar
-1/2 Teaspoon baking soda
-2 1/2 Teaspoons baking powder
-3/4 Teaspoon kosher salt
-1 1/2 Sticks (3/4 cup) unsalted butter, cut into 1/2 inch pieces
-1 1/4 Cups buttermilk
-1/2 Teaspoon pure vanilla extract
-1/4 Cup heavy cream (for brushing)
-1/4 Cup sugar (for sprinkling)
-Preheat the oven to 425°F. While you’re waiting for oven to warm up steep 1 tbsp. of Earl Grey tea leaves in 1/4 cup boiling-hot water for 3 minutes or more, until very strong. Strain and set tea aside.
-In a coffee or spice grinder, grind remaining Earl Grey tea leaves to a very fine powder. Place the powder in a large mixing bowl and add flour, sugar, baking soda, baking powder, and salt. Mix together until combined.
-Add butter pieces to the dry mixture and mix together until it’s blended nicely together.
-Make a well in the center of the dry ingredients and pour in buttermilk, vanilla extract, and 1 tablespoon of the brewed tea. Combine the ingredients until all the dry mix is wet. Do not knead.
-Place mixture onto a floured surface and gather the dough together. Gently pat the dough to make a rectangle about 1 1/2 inches thick. Using a dough cutter, cut the scones into wedges measuring about 3 1/2 x 4 inches, and lay them on a non-stick baking sheet.