Earl Grey Bravo and Nectarine Scones
These scones are light and airy, not as dense as a typical scone. The flavor is delicate like the scone, light, but present. To increase the intensity of the flavor, just add an Earl Grey and Nectarine Scones tea glaze over the scones.
NOTE:
T = Tablespoon; t = teaspoon; C = Cup
Tea for this recipe can be found here: https://www.adagio.com/signature_blend/blend.html?blend=231575
50 m 8Ingredients
- 2 C All Purpose Flour
- 1 T Baking Powder (Calumet, etc.)
- 1/4 C Granulated Sugar
- 1/2 t Salt
- 1/2 C Unsalted Butter; cold and cubed
- 1 lg Egg
- 1/2 C Heavy Whipping Cream
- 1 t Vanilla Extract
- 1/4 C Super Strong Brewed Earl Grey and Nectarine Scones tea (2 T Earl Grey and Nectarine Scones tea per 4 oz water), cooled to room temperature (Adagio.com)
- 6 T Earl Grey and Nectarine Scones tea, ground into a fine powder (Adagio.com)
- 1 C Ripe Nectarines, cut into a small dice
Directions
Preheat oven to 400* F (200* C). Line a baking sheet with parchment paper.
PREPARE THE TEA:
Brew a super strong 1/2 C of Earl Grey and Nectarine Scones tea. Allow to cool to room temperature.
MIX DRY INGREDIENTS:
In a large bowl, whisk together the flour, sugar, baking powder, and salt. Add the ground Earl Grey and Nectarine Scones tea leaves (the dried fruit will not grind well and that's ok since it rehydrates and gives a nice textural component) to the dry mixture and blend thoroughly.
CUT IN THE BUTTER:
Add the cold, cubed butter to the flour mixture. Use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs.
COMBINE WET INGREDIENTS:
In a separate bowl, whisk together the heavy cream, egg, vanilla extract, and 1/4 C of the cooled tea. Reserve the other 1/4 C for an optional glaze (mix with 1 C confectioner's sugar).
MIX THE DOUGH
Pour the wet ingredients into the dry ingredients and stir until just combined. Gently fold in the diced nectarines.
SHAPE THE SCONES:
Turn the dough out onto a lightly floured surface and knead it gently a few times. Pat the dough into a circle about 1/2 -inch thick. Cut the dough into 8 wedges and place them on the prepared baking sheet.
BAKE:
Brush the tops of the scones with a little extra heavy cream. Bake for 15 - 25 minutes, or until the scones are golden brown and a toothpick inserted into the center comes out clean.
COOL:
Let the scones cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
OPTIONAL GLAZE:
Blend the confectioner's sugar (1 C) with a few Tablespoons of the remaining 1/4 C strong tea. Brush the tops of the scones with the glaze and allow to cool for 15 minutes or longer.
STORE: in an airtight container for up to one week.
LIGHTLY REHEAT: Microwave: 10 seconds; 400* oven: 3-5 mins.
