I drink a LOT of tea, but cooking with it definitely isn’t commonplace. I added some of my favorite English Breakfast tea to enhance these Glazed Lemon Tea Scones.
Glazed Lemon Tea Scones
I meet up with some girlfriends every other Friday morning and they are excellent guinea pigs! Last week I shared these citrus and tea infused scones. I upped the ante by serving them with lemon curd and sweetened whipped cream. I think that clinched the deal! They got a thumbs up from my friends.
My first attempt to get a tea flavor into these scones was to add a tea bag to the liquid ingredient, which happened to be cream. Even warmed, the thick cream was not accepting of the infusion. So I went the easier route by dousing the tea bag with hot water and squeezing that into the cream. Super simple and it added a subtle nuance of English breakfast tea. If you want a more pronounced tea flavor, I’d repeat with a second tea bag. My friends all loved nibbling on the lemon teas scones smeared with my accouterments!
Welcome to Progressive Eats, our virtual version of a Progressive Dinner Party. Our menu this month features recipes that have one special ingredient in common – TEA! We had a lot of fun creating them, and hope you’ll enjoy trying them, too. Our event is hosted by Heather who blogs at All Roads Lead to the Kitchen. Our menu includes everything from beverages to bread, an entree to sides, and of course some desserts so we can finish on a sweet note.
If you’re unfamiliar with the concept, a progressive dinner involves going from house to house, enjoying a different course at each location. With Progressive Eats, a theme is chosen each month, members share recipes suitable for a delicious meal or party, and you can hop from blog to blog to check them out.
TEA Party (recipes featuring tea)
- Earl Grey Dinner Rolls by The Redhead Baker
- Tea Smoked Duck (Gluten Free) by The Heritage Cook
- Southern Sweet Tea Roasted Corn by Pastry Chef Online (recipe to come)
- Vanilla Black Tea Rice Pilaf by All Roads Lead to the Kitchen
- Chai-infused Madeleines by Mother Would Know
- Glazed Lemon Tea Scones by That Skinny Chick Can Bake
- Strawberry Blueberry Hibiscus Crumble by The Wimpy Vegetarian
- 2 cups flour
- ⅓ cup sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ½ cup (1 stick) cold butter
- 1-2 tea bags (I used 1)
- ½ cup buttermilk
- 1½ teaspoons lemon zest
- 1 teaspoon vanilla
- Coarse or granulated sugar
- 1 cup powdered sugar
- 2 tablespoons butter, melted
- 2 tablespoons milk
- Lemon zest, optional
- Preheat the oven to 350º. Line a baking sheet with parchment and set aside.
- In a large bowl, whisk together flour, sugar, baking powder, baking soda. Cut butter into cubes and using a pastry blender, two knives or your fingers, incorporated the butter until it's the size of small peas.
- Wet the tea bag (use a second for a more pronounced tea flavor). Squeeze the tea bag into the buttermilk, being careful not to break the bag.
- Stir the tea infused buttermilk, vanilla and lemon zest into the flour mixture until a dough forms. You do not want to over-work the dough.
- On a lightly floured surface, pat or gently roll the dough into an 8-inch circle and place onto the parchment lined baking sheet. Cut the round into 8 wedges and separate them slightly. Sprinkle with sugar if desired.
- Bake for 20-25 minutes.
- Remove from oven and let cool. To make drizzle, place the powdered sugar into a medium bowl. Whisk in the melted butter and milk. Drizzle over cooled scones. Sprinkle with lemon zest if desired.