There is nothing better with tea than scones! I’ve seen recipes for scones actually made with tea so I thought it would be fun to make some scones with one of my favorite Valentine’s teas: Raspberry Green Tea. This tea has a rich raspberry flavor highlighted by the crisp vegetal flavor of green tea. The scones turned out delicious. While I enjoyed the enhanced raspberry flavor from the tea infused throughout the batter, my Sommelier husband enjoyed the hint of earthiness by the green tea addition. Below is my recipe to make Raspberry Green Tea Scones.
Ingredients:
- 2 cups flour
- 9 tsp. Raspberry Green Tea loose leaf (set aside 3 tsp dry for baking)
- 1/4 cup sugar
- 2 tsp baking powder
- 1/8 tsp salt
- 6 tbs frozen butter
- 2 large eggs
- 1 tsp vanilla
- 1/2 cup cream, plus 1 TBSP cream for the egg wash
- 1 cup berries
Directions:
Night Before:
- Put butter in the freezer. One secret to flaky scones is to have frozen butter that melts while cooking.
- Put 6 tsp of green tea into a tea bag or infuser and allow it to sit in 1/2 cup of cream overnight to cold brew. Note, set aside 3 tsp of dried tea to add to the scones on the next day.
Day of Baking
- Set 1 egg on the stove top to come close to room temperature while you prepare other ingredients.
- Preheat oven to 415°F.
- Wash and drain raspberries and set them on a towel to dry.
- Get out your cold brewed cream from the night before and squeeze the tea leaves into your cream to extract the tea flavor from the leaves.
- Crush 3tsp of the dried Raspberry Green Tea into a powder in a mortar and pestle.
- In a medium sized mixing bowl mix together the dry ingredients: flour, sugar, baking powder, crushed green tea powder, and salt.
- In a separate bowl stir together your wet ingredients: 1 room temperature egg, vanilla, & tea infused cream.
- Gently fold the raspberries into the dry ingredients.
- Gently mix together the wet and dry ingredients until just combined. One tip for delicious scones is to avoid over-mixing.
- Lightly flour a surface to gently knead the dough together.
- Form dough into a circle about 7″ round and 1.5″ thick.
- Cut the dough into 8 equal triangles.
- Set the dough into the freezer for 5 minutes to slightly chill the dough. Another tip for great scones is to put cold scones into a very hot oven.
- Mix together your remaining egg and 1 TBSP cream to create an egg wash.
- Once the dough is chilled brush the tops of the scones with the egg wash and put it into the middle rack of the hot oven.
- Bake for approximately 20 minutes until browned.
- I love to eat my scones with a mock clotted cream (recipe that I use here: https://www.tasteofhome.com/recipes/easy-mock-devonshire-cream/) some raspberry jelly, and of course a pot of tea! I love these scones paired with the Vanilla Pomegranate tea.
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