I wanted to make something special for myself for Easter. Just because I was alone didn’t mean I couldn’t have something special. I had picked up some champagne and orange juice to treat myself to mimosas, then saw this recipe on the Adagio Tea Chef website and knew I had to make them to go with.
These were extremely simple to make. If you’re a tea lover like me, you probably have Chamomile tea in your cabinet. I used Celestial Seasonings brand since that was what I had and it worked great. I would suggest making sure your tea is VERY strong. Mine probably could have steeped longer but as is, it had a very mild flavor – great for those who think they don’t like chamomile tea.
From Adagio Tea’s TeaChef
2 cups all-purpose flour
1 tablespoon baking powder
2 tablespoons sugar
1/2 teaspoon salt
3 tablespoons butter
1 egg, beaten
1/2 cup milk (approx.) – I used about 1/4 cup
1/4 cup strong brewed chamomile tea
Mix the dry ingredients together in a medium bowl. Cut in the butter until the mixture resembles course crumbs. Stir in the egg. (You may also add ‘extras’ at this time like a handful of nuts or dried fruit.)
Add the tea, then gradually add the milk until a thick dough is formed. (I used about 1/4 cup.) Turn out the mixture onto a floured board and knead lightly. Roll out the dough to 3/4′ thickness and cut into rounds with a 2′ cookie cutter or use a drinking glass of same proportion. Gather the trimmings and lightly knead, roll, and cut them as well. Place the rounds about 1′ apart on a lightly greased baking sheet. Brush the tops with a little beaten egg or milk. (I used my scone pan – SO easy!)
Bake in a preheated 450° oven for about 10 to 15 minutes, until golden brown. Serve warm. Makes 12 to 16 scones.
(For a sweet topping, drizzle with a mixture of 1/2 cup confectioners sugar and 2-3 Tablespoons of strong-brewed Chamomile tea)