Lapsang Souchong Blood Orange Scones

Before the season is over I swore I would make Blood Orange Scones.  Today was the day!  As I was steeping a cup of Lapsang Souchong last night, I thought it would be great to add into a scone recipe.  So I saved my tea leaves, and added them into my scones this morning.

Lapsang Souchong is a black tea that has a deep, smoky flavor when brewed.  It is great to use in a rub or in a savory sauce.  Add some into brownies to enhance the chocolatey flavor.  Either way you use it, I’m sure it will be delicious!
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I also thought it would be appropriate to make them, as I am currently reading Laura Child’s Blood Orange Brewing!  A tea shop mystery series brewing with murders, clues and tea!

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Preheat oven to 425°

Ingredients:
2 cups flour
1/3 cup sugar
2 1/2 tsp baking powder
1 tsp brewed Lapsang Souchong leaves
8 TBS frozen butter (grated)
1 blood orange zested
4 TBS blood orange juice
1 cup heavy cream

Directions:
1. Combine  dry ingredients into a bowl.
2. Add the tea leaves.
3. Grate the butter into the flour mixture and toss until the butter in incorporated.
4. Add the zest, juice and cream and fold together with a rubber spatula.
5. Once  everything holds together in a dough, form it into a log and cut into squares, then into triangles.
6. Place onto parchment lined baked sheet and bake for 12-16 minutes.

Serve with honey or clotted cream.

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x Miss G

 

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