I really love making scones. Like cookies they provide a great canvas for playing around with different flavors. I also have recipes for blueberry lemon scones, maple bacon scones, and cherry dark chocolate scones! Check them out.
these are cakey and have a great subtle flavor. I like eating them with a little bit of blackberry jam and a cup of hot tea!
1 cup AP flour
1 cup cake flour
1 tablespoon baking powder
1 tablespoon sugar
2 earl grey tea bags
5 tablespoons butter
1 tablespoon lemon zest
2 tablespoons lemon juice
1 cup heavy cream
Jam and clotted cream for serving
Start by putting your butter in the freezer for 5-10 minutes. Preheat oven to 400 and cover a baking sheet with parchment paper.
Sift the flours and baking powder into a large mixing bowl. Add in sugar and lemon zest as well. Use scissors to cut open the tea bags and then add the loose tea into the flour and mix it all up.
Grate butter into the flour using the large grate cut on a box grater. Use your fingers to work the butter into the flour until the flour holds its shape when you squeeze it in your palm.
Make a divot in the center of your mix and pour in the heavy cream and lemon zest. Again use your hands to mix and work it into a dough. Lightly kneed until it sticks in a ball. Press it down until its about 1 inch thick and shape into a circle or rectangle. Cut into at least 8 pieces, squares and triangles work well.
Bake for 15 minutes, serve warm with jam and clotted cream!