Golden Monkey Chocolate Chip Scones
A delicious yet easy treat that combines the chocolate hints of Golden Monkey tea and semi-sweet chocolate chips; a perfect complement to a warm cup of Golden Monkey tea! Prep time: 10 min. Cook time: 20 min.30 m 2
- 1 tsp. Golden Monkey tea leaves
- 1/2 c. boiling water
- 3 tbsp. heavy cream (divided)
- 2 large eggs, lightly beaten separately
- 1 tsp. vanilla extract
- 3 1/2 c. baking mix
- 1/2 c. sugar
- 3/4 c. white baking chips
- 3/4 c. chocolate chips
Brew tea in water and let steep 5 min. Strain. Set aside 1/4 c. tea and allow to cool.
Preheat oven to 350°F.
In a small bowl, combine 1/4 c. cooled tea, 2 tbsp. of the cream, 1 egg, and vanilla extract; set aside.
In a large mixing bowl, combine baking mix, sugar, white baking chips, and chocolate chips.
Add wet ingredients to dry ingredients and work into a crumbly dough. On a lightly floured surface, form dough into a 9" disk (approximately 1/2" thick). Cut into 12 wedges and place on ungreased cookie sheet. Set aside.
In a small bowl, combine remaining 1 tbsp. cream and remaining beaten egg. Brush tops of scones with egg mixture and sprinkle with sanding sugar, if desired.
Bake for 18-20 min. or until golden brown.