Assam Tea Scones
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.