Rooibos Cranberry Scones
Delightful cranberries surrounded by a golden rooibos-infused dough. Perfect for a fall day with a warm cup of tea. Prep time: 20 min. Cook time: 20-25 min.45 m 6
- 2 1/2 tsp. rooibos tea
- 2/3 c. milk (non-dairy substitutes OK)
- 1 egg
- 3 c. flour
- 4 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 1/2 c. butter or margarine, softened
- 1 c. dried cranberries
- 1/2 c. sugar (adjust for taste)
Heat milk to a boil. Remove milk from heat and place rooibos tea (in a tea ball) in the milk. Steep 7 min. The milk will turn a lovely pumpkiny red-orange.
While the tea steeps, preheat oven to 375°F.
Meanwhile, sift the flour, baking powder, baking soda, and salt in to a mixing bowl.
Cut the softened butter into the flour mixture. Continue to blend until the butter is incorporated and no large chunks remain.
Pour in the cranberries and toss to coat in the flour/butter mixture.
Stir in the sugar.
By now the tea should be steeped and ready to go. You will need to mix the egg in with the milk tea. I have found that you will most likely need to temper the egg before fully mixing with the milk tea.
Stir the milk mixture into the dry ingredients. When the dough begins to incorporate, turn out onto a floured surface and knead 5-7 times.
Pat the dough ball into approximately a 10" circle. Cut into 8 or 16 pieces, place on baking sheet, and bake for approximately 20-25 min. until golden brown.
Devour wildly with tea!