I hope you had a chance to see my recent Birthday Brunch post where these heavenly scones first debuted. I wanted to test them out on my best girlfriends who are all really into food (like me!) and give great feedback on my recipes. They gave these a thumbs up!
I’ve been in a real “spring cleaning” mode these days, trying to use up as much as I can in my kitchen, as well as get rid of clothes or other knick nacks that I don’t use. I haven’t read The Life Changing Magic of Tidying Up yet, but I’ve heard about it on podcasts and read blog posts about it too so I’ve got the basic gist. The idea is to look at each object individually in your home and ask yourself if it brings you joy. If yes, keep it. If no, get rid of it. My apartment is pretty large for just one person, so it means I have a lot of space to forget about what I have and keep things that I don’t need.
These scones were really just an excuse to chip away at the absurd mountain of tea I have right now.
When cooking or baking with tea, most recipes tell you to empty the tea leaves out of the bag, steep them in hot water, and then remove the leaves from the tea with a sieve. I am lazy, though, so I kept the tea leaves in this recipe and it doesn’t make a difference. Don’t bother with the extra step!
I wouldn’t necessarily call these scones the healthiest thing since they are made with white flour, white sugar, and plenty of butter. However, they would be perfect for Easter since Easter is all about baked goods and chocolate, am I right?! These scones also have a secret (healthier) ingredient: almond flour!
Almond flour is made by grinding blanched almonds into a flour-like consistency, stopping just before the mixture turns into almond butter. I often make my own almond flour/meal at home with my food processor, but when I’m in a rush, I buy it at the store. The Bob’s Red Mill almond flour is sold at my local grocery stores so it’s my favorite trust-worthy option.
Normally, my family is a fan of Easter baskets filled with Peeps and chocolate kisses, but I think these scones might just become a new tradition.
How do you celebrate Easter? Have you ever cooked or baked with tea before? Share your stories and tips in the comments!
Here’s a $1 coupon for any Bob’s Red Mill product so you can make these scones in time for Easter!
- 2 heaping Tablespoons Earl Grey tea leaves, removed from teabags
- 2 and 1/2 cups all-purpose flour
- 2 cups Bob's Red Mill Almond Flour
- 1/3 cup white sugar
- 1/2 teaspoon baking soda
- 2 and 1/2 teaspoons baking powder
- 3/4 teaspoon salt
- 1 and 1/2 sticks (3/4 cup) unsalted butter, cut into 1/2 inch pieces
- 1 and 1/4 cups skim milk (or use unsweetened almond milk)
- 1/2 teaspoon pure vanilla extract
- Preheat the oven to 425°F.
- Steep 1 heaping teaspoon of Earl Grey tea leaves in 1/4 cup boiling hot water for 3 minutes or more, until very strong. Set aside.
- Place the remain tea leaves in a large mixing bowl and add all purpose flour, almond flour, sugar, baking soda, baking powder, and salt. Whisk until combined.
- With clean hands, work butter pieces into the dry mixture until thoroughly incorporated.
- Make a well in the center of the dry ingredients and pour in milk, vanilla extract, and the brewed tea. Combine the ingredients until all the dry mix is wet. Do not knead. If the mixture is extremely wet and is sticking to your hands, add more all-purpose flour in 1/4 cup increments until it no longer sticks to hands.
- Turn the mixture onto a floured surface and gather the dough together. Gently pat the dough to make a circle about 1 and 1/2 inches thick. Using a pizza cutter or knife, cut the scones into 8-10 even wedges and lay them on a nonstick baking sheet (in the same pizza shape as shown in the photos above).
- Brush with milk and sprinkle with sugar. Bake for 20-25 minutes or until golden brown.
I was selected for this opportunity as a member of Clever Girls and the content and opinions expressed here are all my own.
Love scones? Here’s another 24 Carrot life scone recipe- Whole Wheat Chai Chocolate Chip Scones.