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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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Servings 10 scones


  • 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
  • 2-3 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)


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


  • Combine, adjust liquid to proper consistency.


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