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Assam Tea Scones

Adam Gibbs TeaChef Level 1

Ground tea adds the perfect touch to these subtly spiced scones.

25 m 2


  • 1 c. all-purpose flour
  • 2 tsp. baking soda
  • 2 tsp. sugar
  • 1/4 tsp. salt
  • 4 tsp. Assam tea leaves
  • 1/8 tsp. ground cloves
  • 1/2 tsp. cinnamon
  • 2 dashes cardamom
  • 1/2 c. + 2 tbsp. heavy cream
  • 1 tbsp. cinnamon sugar for dusting


Preheat oven to 425°F.

Grind the tea leaves to a fine dust. Shake them through a sieve to filter out the larger pieces. Volume of ground tea leaves should be roughly 1 tsp.

Combine flour, baking soda, sugar, salt, cloves, cinnamon, cardamom, and ground tea in a medium mixing bowl. Make a well in the center. Add cream and stir until just combined.

Turn out on to a lightly floured surface and gently kneed until dough coheres and is smooth, about 1 min. Turn over from time to time to prevent dough from sticking to surface.

Pat dough out into a round 3/8" thick. Using a biscuit cutter of any shape, cut out scones and transfer to a parchment-lined baking sheet. Gather up scraps, pat out, and cut again.

Brush the tops of the scones with heavy cream and dust with cinnamon sugar. Bake at 425°F for 12-15 min.

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