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Dairy
Easy
45 Minutes
Diets 
Yield: 8 scones
1/2 cup boiling water
3 cups Mishpacha All Purpose Flour
3/4 cup sugar
2 and 1/2 teaspoons baking powder
1/2 cup very cold salted butter cut into small cubes
1 egg
2/3 cup heavy cream
1 and 1/2 teaspoons Gefen Pure Vanilla Extract
1 cup fresh raspberries or blueberries (optional)
2 tablespoons brewed tea (reserved)
1/4 cup heavy cream
1 teaspoon Gefen Vanilla Extract
1 and 1/2 cups powdered sugar, such as Gefen Confectioners’ Sugar
Preheat the oven to 400 degrees Fahrenheit and line a cookie sheet with Gefen Parchment Paper. Set aside.
Place two tea bags into a measuring cup and cover with half a cup of hot water. Allow the tea to steep for three to five minutes and then to cool completely.
Cut open the third bag of tea and place raw tea leaves into a large bowl along with flour, sugar, and baking powder. Stir.
Gently add in cubed butter and crumble between your fingers but do not overwork.
Measure out 1/4 cup of brewed tea and add to a small bowl. Reserve the rest of the tea for the drizzle. Whisk tea with the egg, heavy cream, and vanilla extract.
Add wet ingredients to dry ingredients and mix gently until everything starts to come together. Add in berries and continue to mix until a rough dough can be formed.
Pour dough onto the prepared parchment paper and form into an eight-inch circle that is approximately one-and-a-half inches high. Do not overwork the dough. It will not be smooth or uniform – that’s okay.
Refrigerate the formed dough for 15 to 20 minutes and then remove from the fridge and cut into eight equal sized triangles using a sharp knife, bench scraper, or pizza knife.
Bake scones for 20 to 25 minutes until the edges are golden brown.
While scones are baking, prepare drizzle in a medium bowl by whisking together two tablespoons of reserved brewed tea, heavy cream, vanilla extract, and powdered sugar.
Allow scones to cool for about five minutes before covering them with the drizzle. Serve immediately.
Sponsored by Wissotzky
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