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.
- 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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