Earl Grey Scones
The addition of ground Earl Grey tea does the British tradition of tea and scones one better.
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- 2 heaping teaspoons Earl Grey tea leaves
- 3 cups all- purpose flour
- 1/3 cup sugar
- 1/2 teaspoon baking soda
- 2 1/2 teaspoons baking powder
- 3/4 teaspoon kosher salt
- 1 1/2 sticks (3/4 cup) unsalted butter, cut into 1/2- inch pieces
- 1 1/4 cups buttermilk or yogurt
- 1/2 teaspoon pure vanilla extract
- 1/4 cup heavy cream (for brushing)
- Preheat the oven to 400°F.
- Steep 1 heaping teaspoon of the Earl Grey tea in 1/4 cup boiling-hot water for 3 minutes.
- In a coffee or spice grinder, or mortar and pestle, grind the remaining teaspoon of Earl Grey tea to a sandy texture.
- Combine ground tea, flour, sugar, baking soda, baking powder, and salt in large mixing bowl.
- With clean hands, work the butter into the dry mixture until thoroughly incorporated and has the consistency of fine breadcrumbs.
- Make a well in the centre of the dry ingredients and add buttermilk, vanilla extract, and 1 tablespoon of the brewed tea.
- Using a fork, combine ingredients until all the dry mix is wet, but do not knead!
- Turn the mixture onto a floured surface and gather the dough together so it forms a ball.
- Gently pat the dough until about 1 1/2 inches thick.
- Using a dough cutter in shape of choice, dipping in flour between scones to prevent sticking and lay them on a nonstick baking sheet.
- Gather remaining dough together lightly to cut out more scones, but don't knead the dough too much.
- Brush tops of scones with remaining buttermilk.
- Bake for approximately 15 minutes or until lightly brown on top.
- Serve with strawberry jam and Devonshire clotted cream.
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