I’ve already told you about my undying love for sweet tea in my blueberry pomegranate lemonade iced tea (recipe here!), but today I’m taking my love for sweet tea into the oven.
I absolutely love the little crevices of these scones get filled with glaze. The scones end up tasting almost like a glazed sugar cookie.
PrintSweet Tea Glazed Scones
- Total Time: 38 minutes
- Yield: 8 scones 1x
Description
These aromatic scones are infused with dried tea and topped with a sweet tea glaze, creating a delightful treat that tastes almost like a glazed sugar cookie.
Ingredients
- 1 cup heavy cream
- 1 tablespoon loose leaf tea
- 2 cups all-purpose flour
- 1/3 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup butter, frozen
- 1 egg, lightly beaten
- 1 teaspoon vanilla extract
- 2 tablespoons heavy cream
- 1 cup powdered sugar
- 2 tablespoons brewed sweet tea
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a small saucepan, combine 1 cup of heavy cream and 1 tablespoon of loose leaf tea. Heat over medium-low heat for 10 minutes, stirring occasionally. Remove from heat and let it cool. Strain the cream to remove the tea leaves.
- In a large bowl, whisk together 2 cups of all-purpose flour, 1/3 cup of granulated sugar, 1 tablespoon of baking powder, and 1/2 teaspoon of salt.
- Grate the frozen 1/2 cup of butter into the flour mixture. Use your fingers or a pastry cutter to work the butter into the flour until the mixture resembles coarse crumbs.
- In a separate bowl, mix the strained tea-infused cream, 1 lightly beaten egg, and 1 teaspoon of vanilla extract. Pour this mixture into the dry ingredients and stir until just combined.
- Turn the dough out onto a floured surface and knead gently until it comes together. Pat the dough into a circle about 1 inch thick. Cut into 8 wedges and place them on the prepared baking sheet.
- Brush the tops of the scones with 2 tablespoons of heavy cream.
- Bake for 15-18 minutes, or until the scones are golden brown. Remove from the oven and let cool on a wire rack.
- For the glaze, whisk together 1 cup of powdered sugar and 2 tablespoons of brewed sweet tea until smooth. Drizzle over the cooled scones.
Notes
For best results, use a high-quality loose leaf tea to infuse the cream. The scones are best enjoyed fresh but can be stored in an airtight container for up to 2 days. If you prefer a stronger tea flavor, increase the amount of tea leaves slightly. Serve with a cup of sweet tea for a delightful pairing.
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Category: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 scone
- Calories: 320
- Sugar: 18
- Sodium: 220
- Fat: 16
- Carbohydrates: 42
- Fiber: 1
- Protein: 4
- Cholesterol: 60
Frequently Asked Questions
Can I use a different type of tea for the glaze?
Yes, you can experiment with different types of tea, but keep in mind that the flavor profile may change. Just ensure the tea is brewed strong enough to impart a good flavor.
What should I do if my scone dough is too sticky?
If your dough is too sticky, you can add a little extra flour, one tablespoon at a time, until it reaches a workable consistency. Be careful not to add too much, as it can affect the texture.
How do I get the glaze to properly coat the scones?
To achieve a nice coating, let the glaze cool slightly before drizzling it over the scones. This will help it stick better and fill in the crevices.
