It’s finally starting to feel like spring and I couldn’t be more happy. It feels great to wear shorts, eat as many fresh berries as I want, and just sit outside in the sun.
But despite the gorgeous weather I’ve been enjoying lately, some things never go out of season. A steaming cup of tea is one of them.
This month’s Recipe ReDux theme was all about tea, and I, being a serious tea girl, was super excited. For a while, I was undecided about what to make. I had so many idea bouncing back and forth in my head… but then it hit me.
I was totally making scones!
I’ve been wanting to make a hearty batch of scones for some time now, but they always get pushed aside for more chocolatey “dessert-like” recipes. I couldn’t let that happen again, so off to scone baking I went.
Now, not only do these scones go with tea, they also incorporate tea right into the recipe. How cool is that? If you wanted to, you could literally eat tea with a cup of tea! It’s a trick I discovered a while ago and have used in several recipes like my Apple Cinnamon Bread and Blueberry Tea Oatmeal. What you do it add the contents of a caffeine free tea bag right in with the dry ingredients. It adds a whole new layer of flavor and worked wonderfully in these scones.
And if you don’t believe me, just bake up some for yourself!
Lemon Ginger Blueberry Tea Scones
2 cups whole wheat pastry flour
1 tbsp baking powder
the contents of two bags Lemon Ginger Tea (or your favorite caffeine free tea)
1/4 cup raw can sugar + more for sprinkling
1/4 cup softened butter or coconut oil
1/2 cup plain yogurt
1/2 cup milk
1 cup blueberries, frozen or fresh
- Preheat oven to 425F. Line two baking sheets with parchment paper or a non-stick mat (like a Silpat)
- In a large bowl, combine flour, baking powder, contents of the tea bags, sugar, and salt.
- Add softened butter or coconut oil and mix until incorporated into dry ingredients. You may have to use your hands.
- Add yogurt and milk, and mix until a thick mixture is formed. You will eventually have to need the dough to completely incorporate the yogurt and milk.
- Mix in blueberries.
- Form dough into 8 large circles on prepared baking sheets. Leave a generous amount of space between each scone, as they will rise and spread in the oven. Sprinkle each scone with a bit of cane sugar before putting in the oven.
- Bake in preheated oven for 25 minutes, or until scones are golden brown and firm. Remove from oven and let cool. Scones taste best the day they are baked, but can be stored in an airtight container for up to 1 week. Recipe makes 8 large scones.
The Smart Cookie