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Indian River Tea Scones

Ron Ruhl TeaChef Level 1

A delicious tea scone flavored with green pekoe tea, orange juice, and pecans

25 m 2


  • 2 tsp. green pekoe tea leaves, coarsely chopped
  • 1 3/4 c. all-purpose flour
  • 1/3 c. sugar
  • 2 tsp. baking powder
  • 1/2 tsp. salt
  • 5 tbsp. cold unsalted butter, cut in small pieces
  • 1/2 c. chopped pecans
  • 3 tbsp. orange juice
  • 1 egg


Preheat oven to 400°F. Line baking sheet with parchment paper or spray with nonstick cooking spray.

Heat orange juice in microwave for 30 seconds on high. Add coarsely chopped tea leaves and set aside.

In a bowl, whisk the flour, sugar, baking powder, and salt.

With a fork or pastry blender, cut in the butter until the mixture is crumbly.

Stir in the pecan pieces and tea/orange mixture and blend until mixture forms a ball.

Roll the dough on a floured surface to about 1/2" thick. Cut with a biscuit cutter. Use dough scrapes to form a new dough ball and continue rolling until all dough is used.

Brush with an egg wash (1 egg beaten with a little water) and bake for 12 min. or until lightly browned. Remove scones from baking sheet and cool on a cooling rack.

Prep time: 10 min. Cook time: 12 min.

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