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Cheyanne Holzworth
Prep Time 20 mins
Cook Time 20 mins
Total Time 40 mins
Course Baking
Servings 8 scones


  • ½ Cup Heavy Cream
  • 3 Cranberry Vanilla Wonderland Herbal Tea Bags
  • 1 ¾ Cups All Purpose Flour
  • 2 ½ teaspoons baking powder
  • ½ tsp Salt
  • 6 TBS Unsalted Butter – frozen and grated
  • 1 Large Egg
  • 1/3 Cup Sugar
  • 1 tsp Vanilla Extract
  • ½ heaping Cup fresh Pomegranate Arils seeds
  • Topping:
  • 1 TBS Heavy Cream
  • Coarse Sugar

Tea Butter:

  • 1 stick of Unsalted Butter at room temperature
  • 1 tea bag


  • Infuse the cream with the tea: In a small saucepan add heavy cream and tea bags. Bring mixture to a gentle simmer over medium heat. Immediately remove from heat and let tea steep for at least 20 minutes or until cream is completely cool. Remove the tea bags and discard*.
  • Make the tea butter: Open the tea bag and pour the grounds into a medium bowl. Add in the soft butter and mix together. Shape the mixed butter into a log and wrap it in plastic wrap. Transfer it in the fridge to firm back up.
  • Preheat oven to 400 degrees F. Adjust baking rack to the middle position. Line a large baking sheet with parchment paper or a Silpat mat. Set aside.
  • In a large bowl, whisk together the flour, baking powder and salt. Add the grated butter and combine it with your fingers (or a fork) until it resembles coarse meal. Gently stir in the pomegranate arils. Set aside.
  • In a small bowl, whisk together ? cup of the cooled cream, egg, sugar and vanilla. Add it to the flour mixture and use a rubber spatula to stir the dough together until everything is JUST moistened and combined. (Add a splash more of the cream if dough seems dry)
  • Transfer the dough to a well-floured work surface and knead it a couple of times* (make sure your hands are floured as well). Press the dough into a 7-8’’ disc, about ½’’ thick, and cut into 8 equal wedges with a sharp knife.
  • Place scones at least 2’’ apart on the prepared baking sheet. Brush scones with 1 tablespoon of heavy cream and sprinkle with coarse sugar.
  • Bake for 18-25 minutes, or until lightly golden and cooked through.
  • Serve: Remove from oven and serve with tea butter.


*TO MAKE SCONES AHEAD: Follow directions through step 6 and knead the dough into a rough disc, but do NOT cut into wedges. Wrap the dough in plastic and refrigerate overnight. When ready to use the dough, remove it from the fridge and preheat the oven. Proceed to shape the dough into a 7-8’’ disc, cut into wedges and follow the rest of the directions according to the recipe.
*When removing the tea bags from the cream after steeping, use the back of a spoon to gently push the bags against the saucepan to release some of the tea into the cream.
*The tea butter can be kept, stored in the fridge, for up to 2 weeks.
*Scones are best eaten right away, however they will keep at room temperature, or in the refrigerator, for 2 days.
*Baked scones can be frozen for up to 3 months. Thaw overnight in the refrigerator before eating or heating.