Chocolate-Strawberry Tea Scones – TeaTime Magazine

Chocolate-Strawberry Tea Scones

Get a sample of Lady Bedford’s Tea Parlour delicious menu selections with this exclusive Chocolate-Strawberry Tea Scones recipe. Get the rest of the sumptuous offerings like Goat Cheese and Sun-Dried Tomato Biscuits, Kentucky Bourbon Bacon and Cheddar Quiche, and Cream Puffs in TeaTime’s Taking Tea book. Read more about the tearoom online today!

Chocolate-Strawberry Tea Scones

  • 3¼ cups all-purpose flour
  • ½ cup sugar
  • 1 tablespoon baking powder
  • ¼ teaspoon salt
  • ½ cup cold unsalted butter, cut into pieces
  • ⅓ cup cold heavy whipping cream
  • ⅓ cup prepared Chocolate-Strawberry tea*, cooled
  • 1 large egg
  • 1 large egg, separated
  • Garnish: turbinado sugar
  1. Preheat oven to 375°.
  2. Line a baking sheet with parchment paper.
  3. In a large bowl, combine flour, sugar, baking powder, and salt, whisking well. Using a pastry blender, cut butter into flour mixture until it resembles coarse crumbs.
  4. In a medium bowl, combine cream, prepared tea, egg, and egg yolk, whisking to blend. Add to flour mixture, stirring until mixture is evenly moist. (If mixture seems dry, add more cream, 1 tablespoon at a time.) Bring mixture together with hands until a dough forms.
  5. On a lightly floured surface, gently knead dough until smooth. Using a rolling pin, roll dough to a ¾- to 1-inch thickness. Using a 2½-inch round cutter, cut 12 scones from dough, rerolling scraps as necessary. Place scones approximately 2 inches apart on prepared baking sheet.
  6. In a small bowl, lightly beat egg white. Brush scones with egg white.
  7. Garnish tops of scones with a sprinkle of turbinado sugar, if desired. Bake until lightly browned, 15 to 18 minutes.
*Chocolate-Strawberry Tea is available from Lady Bedford’s Tea Parlour & Gift Shoppe, 910-255-0100. Any tea may be substituted in the recipe. To prepare, pour ¾ cup boiling water over 1 teaspoon dried tea leaves, and steep for 5 to 7 minutes. Strain, and discard solids.


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