Scones are the key to any good breakfast, brunch, tea party, dessert…really scones are just the best. And if you are thinking about how much you hate scones since they are always so hard and dry... you’ve simply been eating the wrong scones. That’s all there is to it. This recipe is a perfect blend of harder shell, soft chewy inside…don’t believe me? Try it!
Original photos and recipes I made with Julia from My Lavender Blues. She trekked over to my kitchen for the morning and we worked on creating 3 different flavors of scones using one base recipe (the sugar is the only difference in the base.) You will find one of my scone recipes here (lavender earl grey tea) and the savory recipe in these photos you're going to have to head over to My Lavender Blues!
If you try these out, be sure to post a pic to Instagram (or any social media) and tag #feedmewithamanda.
Makes 8 scones per recipe
8 Tbsp unsalted butter cut into small cubes
8 tsp loose earl grey lavender tea
2 cups flour
1 Tbsp baking powder
½ tsp sea salt
½ cup sugar
6 Tbsp of tea infused butter, cold
2 tsp loose tea
½ cup + 2 Tbsp heavy cream
egg or milk wash
1 cup powdered sugar
Extra cream or milk
Extra loose tea for decorating (optional)
Place butter in a pan on the stove over medium-low heat. Don’t let the butter brown, but liquefy.
Add tea leaves and let steep for 5 minutes on low heat.
Remove from heat and let sit for another 5 minutes.
Using a fine strainer/ sieve push the butter through into a bowl. Push hard on the tea leaves to get as much butter as possible. You want 6 Tbsp in the end.
Let butter return to room temp and solidify. Place in the refrigerator until hardened again.
Preheat oven to 425° F, prepare a baking sheet with parchment paper or lightly flour one.
In large bowl mix flour, baking powder, salt and sugar.
Cut in the butter (use cheese grater to make this easier), the mixture needs to be a little chunky, not smooth. Add in loose tea. Mix.
Pour in the heavy cream and egg, then mix with hands until a dough forms. Roll dough out on a floured surface and form a circle about 1” thick.
Cut your dough into triangles as you would a pizza with a pizza cutter (or use cookie cutter to make shapes). Brush the scones with a little heavy cream.
Place scones on sheet separated 1-2 inches. Bake for roughly 20 minutes or until slightly golden.
While the scones are in the oven prepare your icing. Place your powdered sugar in a bowl and slowly add one teaspoon of cream at a time. Mix consistently until your glaze forms.
Remove scones and let cool. Pour icing on top.