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Sugar Cookie Sleigh Ride Tea Scones

Sugar Cookie Sleigh Ride Tea Scones

PARTNER POST: Discover new ways to incorporate seasonal teas into your holiday cooking and desserts with Celestial Seasonings.
Let a warm plate of aromatic scones made with a milk thistle, barley, and orange peel tea brighten a cold morning or easily feed a holiday brunch crowd.

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  • Yield: 10 scones 1x


  • 2 1/2 cups all-purpose flour
  • 1/2 tsp salt
  • 1 1/2 tsp baking powder
  • 1 1/2 tablespoon sugar
  • 3 oz butter (cubed, cold)
  • 1 egg
  • 3.75 oz or about 1/2 cup heavy cream
  • 1 tablespoon tea (2 teabags if not fragrant enough)

Egg wash (whisk together)

  • 1 egg
  • 1 tablespoon of water


  • 1 cups confectioners sugar
  • 23 tablespoons fresh squeezed orange juice
  • 1 tablespoon tea (not as finely ground as for the dough (so it shows up)
  • nicely (may not need to be ground at all))


  1. Grind tea leaves in a coffee grinder until fine.
  2. Sift together flour, salt, baking powder, sugar, and tea.
  3. Add the butter to the dry ingredients, mixing on low speed with a paddle
  4. attachment. Combine egg and cream in a bowl.
  5. Add egg mix to the dry ingredients and butter. Mix to incorporate. Check
  6. here to see that there seems to be enough tea dispersed through the
  7. door and there is some fragrance. Be careful not to overmix. Place dough
  8. on sheet pan lined with parchment paper and roll out to about 1 inch
  9. thick. Chill until firm, 1 hour. Preheat oven to 400F
  10. Cut into desired shape (rounds or triangles), brush with egg wash, rest
  11. for 5 mins, brush again lightly with egg wash. Bake 15-18 mins
  12. Cool before glazing.


  1. Combine, adjust liquid to proper consistency.

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