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.

Serves: 10 scones

Ingredients

2½ cups all-purpose flour
½ tsp salt
1½ tsp baking powder
1½ tablespoon sugar
3 oz butter, cubed, cold
1 egg
3.75 oz or about ½ cup heavy cream
1 tablespoon tea (2 teabags if not fragrant enough)

Egg wash (whisk together)

1 egg
1 tablespoon of water

Glaze

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)

Instructions

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.

Glaze

Combine, adjust liquid to proper consistency.

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