Earl Grey Scones
Afternoon tea
Ingredients:
3 tsp. loose Earl Grey tea (or 3 bags)
1/3 c. boiling water
2-1/2 c.all-purpose flour
1/2 c. cake flour
1/3 c. brown sugar
2 1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1/2 c. unsalted butter, cubed
1 egg
2/3 c. heavy cream
1 tsp. vanilla extract
1 Tbsp. cream
2 tsp. sugar
Preparation:
Preheat oven to 425° and line a baking sheet with parchment paper. Set aside. In a small bowl or 2-cup liquid measuring cup, add 2 teaspoons or 2 bags of Earl Grey tea to ⅓ c. boiling water. Allow to steep for 3-5 minutes. Remove tea bags or loose leaf tea and measure out exactly ¼ c. of brewed tea. Set aside to cool. In a large mixing bowl, add the remaining tsp. of tea. (If using bagged tea, cut tea bag open and pour leaves into bowl.) Add all dry ingredients and mix together using a fork. Cut butter into flour mixture until mixture is coarse. Add egg, cream and vanilla to cooled tea. Whisk to combine. Pour over dry ingredients and stir just until dough is combined. Turn mixture out onto a lightly floured surface. Shape into a 1-1/2” thick round. Cut into 8 wedges and place on prepared baking sheet with wedges slightly separated. Brush with cream and sprinkle liberally with sugar. Bake for 18-20 minutes or until golden brown. Best when served warm—with tea, of course!
