Black Tea and Honey Scones

Easter is coming soon, which means you’ll need brunch recipes. This one, a subtly flavored black tea scone, fits the bill to a T. 

Black Tea and Honey Scones

When it comes to holiday breakfasts, what are some of your favorite go-to options? Do you go all out, loading the table with waffles, pancakes, bacon, sausage and eggs? Or is lighter fare making the cut? Well, no matter what way you choose to go, these black tea and honey scones should certainly be on your list.

I’m a big scone fan to start. They are easy to make, incredibly versatile and tasty to boot. But these babies? They’ve become my favorite these days. The black tea flavor is so subtle, giving them just the right kick of flavor. And because tea is used over cream, they are incredibly light, airy and fluffy. Call me crazy but does the cream weigh a scone down?

Black Tea Scones 2

A few scone tips that you’ll absolutely need.

Use cold butter. Always use cold butter. A scone is like a pie crust, in need of flakiness, fluffiness. The cold butter will melt in the baking process, leaving little pockets of air that give a scone its fabulous texture.

Don’t overmix the dough. Just like with a pancake or muffin, overmixing can be the ruination of a great scone. You’ll want them to be thoroughly mixed but not so much that you’ve kneeded them into toughness.

Play around with shapes. I know a traditional scone is shaped like a triangle. I get it. But that’s so boring. So I always whip out a cookie cutter of some sort and make my scones a bit more fun. Give it a try yourself!

Now, because these scones are made with black tea over cream or milk, you’ll need to keep a few things in mind. Be sure to cool the tea completely to room temperature before you use it. Hot tea = ruined scones. Also, the batter may appear a bit runny. If it seems too runny to mold, just add a bit more flour, 1/4 cup at a time, until it reaches a more moldable consistency. And finally, when serving, keep a little dish of honey near by. It’s not necessary but it definitely adds another flavor dimension that is quite fun!

Black Tea Scones 3

Black Tea and Honey Scones
Recipe type: breakfast
Prep time: 
Cook time: 
Total time: 

Serves: 6
 

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

Instructions
  1. Preheat the oven to 400 degrees. Line a baking sheet with parchment paper.
  2. In the bowl of a food processor, combine flour, salt, baking powder and salt.
  3. Add in butter and pulse until the mixture resembles coarse crumbs.
  4. 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.
  5. Turn it out onto a lightly floured surface. Roll it out to about ½ thick.
  6. 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.
  7. Bake for 15 to 20 minutes until just golden. Cool on a baking rack.

 

8 thoughts on “Black Tea and Honey Scones

    • The black tea was sort of a whim but I was happy with how they came out! It’s really subtle and just gives them a little something extra. 😉

  1. Scones are my favorite treat to make for a special breakfast or brunch! I love that this uses tea instead of the normal cream or buttermilk… and since I’m a sucker for black tea I need to give these a try. And can we talk about how fun these photos are with the honey drizzling down??? I love it!

    • It was definitely a change from the cream. A great change! As for the photo, that was definitely my daughter’s idea! :)

  2. Look at all that ooey-gooey drippy honey. Yum! On holidays, we usually opt for a quick and simple breakfast — something like eggs and muffins/biscuits/scones, since we’ll be doing so much food prep during the rest of the day. These scones look so interesting and unique. Using black tea is a great twist. Thanks for sharing!

    • It’s so funny, we are the opposite. I make big breakfasts on holidays because I’ve got a HUGE amount of energy early in the day. This year for Easter, I was so burned out by dinner time. :)

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: