Some people have big, elaborate dinners around holiday time. That is all well and good. But I’ve always been more of a breakfast person. After all the running we do on holidays, I never feel like cooking dinner. I’d rather expend all of my energy into making a huge, filling brunch. It has all the makings of a great meal. The savory, the sweet, the rich, the light. These black tea and honey scones are a great addition to the brunch table. They are unbelievably fluffy with just a subtle kick of flavor from the black tea. Serve them with a side of honey and then stand back as people devour. br
Ingredients
4 cups flour
½ cup sugar
5 tsp. baking powder
½ tsp. salt
¾ cup butter, cubed
1 egg
1 cup black tea, room temperature
3 Tbsp. honey
Directions
Preheat the oven to 400 degrees. Line a baking sheet with parchment paper. In the bowl of a food processor, combine flour, salt, baking powder and salt. Add in butter and pulse until the mixture resembles coarse crumbs. In a bowl, combine egg, black tea and honey until well mixed. Drizzle the mixture in with the food processor on low, allowing it to come together. Turn it out onto a lightly floured surface. Roll it out to about ½ thick. Use a square-shaped cookie cutter to cut as many scones as possible from the dough. Lay them on the parchment, about 1 inch apart. Repeat with the remaining dough until you have used it all. Bake for 15 to 20 minutes until just golden. Cool on a baking rack.
Makes approximately 14 scones
--Kim Cooper--
