When I think of tea, I usually think of Tea AND Scones.  Well, not anymore.  What about Tea IN Scones?  Yes, it was an epiphany!!!  Now those of you who already make your scones with tea in them are probably saying – “DUH!!” – but those of you who may be new to the scone making world are saying ‘ “ALRIGHT!!!” . 

There are actually two ways you can do this.  I have seen some recipes with the tea leaves IN the batter and some with the only the brewed tea in the batter.  Earl Grey Tea Loaf has the unbrewed tea leaves in the loaf.  Biting into the leaves gives a more aromatic taste to the loaf.  Using the brewed tea, as in Golden Monkey Chocolate Chip scones, allows for a milder scone with a overall flavor. 

So!  I was sitting around the house yesterday evening – alone- and thought I would try out a new recipe I had just found – Rooibos Cranberry Scones.  These are GOOD!!!  Recipes follows.  Most of the recipes I have found (and I want to make up some of my own using other teas) call for the tea to be brewed stonger than drinking tea.  This is a must or the tea will not be tasteable (is that a word?)  If you are brewing – use tea bags.  Found that out the hard way – sometimes difficult to strain when using milk. 

Rooibos Cranberry Scones (found on Tea Chef – thanks to Christina).

    2 1/2 t Rooibos tea (this is two good teabags, at least)
    2/3 cup milk
    1 egg
    3 cups flour
    4 t baking posder
    1/2 t baking soda
    1/2 t salt
    1/2 cup butter ( 1 stick)
    1 cup dried cranberries
    1/2 cup sugar (can adjust for taste, but this was just right)

Preheat oven to 375 F.

    Heat milk to boiling. Remove from heat and place tea bags in milk to brew.
    Mix dry ingredients (except sugar). Work in butter until mix resembles corn meal
    Mix in cranberries
    Stir in sugar.
    Mix egg with milk/tea. Will need to temper egg (by adding a little warm milk to the beaten egg) before adding to the warm milk so it won’t cook in the milk.
    Mix milk/egg mix with dry ingredients.
    Turn out on floured board and work gently to fully incorporate all ingredients.
    Roll the dough into a flat circle (about 10″ or two smaller circles) and cut into wedges or into a rectangle and cut into circles.
    Bake 20 – 25 minutes until golden brown.

These are not real sweet and are really good with a little clotted cream and jam – cranberry jam if you can find it. I just enjoyed with butter or clotted cream.
You could also use this recipe with any number of flavored teas besides the rooibos. Try using other dried fruits, too. Rooibos gives them a nice background flavor.  Maybe with a flavored Rooibos?   Have to try that next.

 With a nice ‘cuppa’ Scottish Breakfast  or English Breakfast – just the thing on a cool November morning (or afternoon, or evening, or midday, or early morning, or……..)

Have a great day, y’all.