These were a fun & delicious experiment! We didn't achieve the malty-infusion we were hoping for, but we know where we went wrong and look forward to creating all sorts of tea-infused scones!
If you prefer to watch the recipe, we created a quick YouTube video for you: https://www.youtube.com/watch?v=PdEpN4MK06o
If you prefer to read, here's the recipe:
Tea-Infused Irish Breakfast Scones:
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, cold and cut into small cubes
- 1/2 cup buttermilk (or substitute with milk)
- 1 tablespoon finely ground Irish Breakfast tea leaves (from loose tea leaves)
- 1 teaspoon vanilla extract
- 1 egg, beaten (for egg wash)
- Extra flour for dusting
- Optional: coarse sugar for sprinkling on top
Instructions:
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Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it. Set aside.
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In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt.
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Add the cold, cubed unsalted butter to the dry ingredients. Use a pastry cutter or your fingers to work the butter into the flour mixture until it resembles coarse crumbs.
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In a separate bowl, combine the buttermilk (or milk) with the finely ground Irish Breakfast tea leaves and vanilla extract.
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Create a well in the center of the dry ingredients and pour in the buttermilk-tea mixture.
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Gently stir the wet and dry ingredients together with a fork or a wooden spoon until just combined. Do not overmix; the dough should be slightly sticky.
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Transfer the dough onto a floured surface and shape it into a round disk, about 1-inch thick.
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Using a floured knife or a biscuit cutter, cut the disk into scone shapes. Re-shape and cut the remaining dough until you've used it all.
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Place the scones on the prepared baking sheet, leaving some space between them.
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Brush the tops of the scones with the beaten egg to give them a shiny finish. Optionally, sprinkle coarse sugar on top for added sweetness and texture.
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Bake the scones in the preheated oven for 12-15 minutes or until they are golden brown on top.
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Remove the scones from the oven and transfer them to a wire rack to cool.
These turned out much better than we thought, but we do have some recommendations for any who wish to venture into the creative world of tea & spice.
The positives? These scones are creamy, soft, and delicious.
The negatives? We were hoping for more of the malty flavor that Irish Breakfast tea is known for throughout the scone. Unfortunately, all we received were mere hints of malty delight.
Our Recommendation
Make a cup of tea concentrate and do one of two things:
1. Substitute a portion of the buttermilk for an equal amount of the tea concentrate. Keep in mind your mixture will be less thick by doing this so don't substitute a lot! A quarter cup at most!
OR
2. Simply add a quarter cup of Irish Breakfast concentrate to the recipe and a extra flour to accommodate. Go by feel. You need to make sure your dough is slightly sticky!
Unsure of how to make a concentrate? Two options: Steep your usual amount of loose leaf tea leaves in half the water! OR steep twice the amount of tea leaves in usual amount of water.
If you have questions, leave a comment below and we'll get back to you when we can.
Tea is extremely versatile in its applications. Don't be afraid to experiment with any of your favorite teas when it comes to your kitchen-creations! You might be pleasantly surprised.
The Tea & Spice Shoppe
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