Cranberry Blood Orange Scones
A new twist on classic cranberry orange scones. Prep time: 10 min. Cook time: 25 min.35 m 2
- 1 1/2 c. all-purpose flour
- 1/4 c. sugar
- 3 tsp. baking powder
- 1/4 tsp. salt
- 1/4 c. butter
- 1/2 c. dried cranberries
- 1/2 c. buttermilk
- 1 egg
- 1 c. powdered sugar
- 1 Adagio sample size blood orange herbal tea
- 1/2 c. boiling water
Preheat oven to 400°F.
Combine loose tea and boiling water. Let sit.
Mix flour, sugar, baking powder, and salt in a bowl; cut in butter with a pastry blender or fork until mixture resembles coarse crumbs.
Strain liquid from the tea solids and set aside the liquid tea for later. Keep the solids. (Optional: You may want to chop the steeped tea leaves for a more consistent texture.)
Stir cranberries and the solids from the brewed tea into the dry mixture.
In a small bowl, mix buttermilk and egg; add to dry ingredients all at once, stirring until mixture is just moistened.
Form into a patty on an ungreased cookie sheet or pizza stone.
Bake at 400°F. After 10 min., remove and cut into 8 wedges with a knife but do not separate the slices.
Return the scones to the oven for an additional 5-15 min. or until light golden brown.
Mix powdered sugar and 2-3 tbsp. of brewed tea into a glaze; drizzle over scones.
Separate scones and serve warm.