Ingredients
Units
Scale
- 2 cups AP flour
- 2 tablespoons sugar
- 1 tablespoon baking powder
- Pinch of salt
- 5 tablespoons unsalted butter
- 3/4 cup evaporated milk, plus more for brushing
- 1/3 cup Mark T. Wendell Guava Strawberry Fruit Blend
- Turbinado sugar, for sprinkling
Instructions
- Preheat oven to 425 degrees F. Line a baking sheet with parchment paper and set aside.
- In a large bowl mix flour, sugar, baking powder, salt, and butter with a pastry blender until crumbly.
- Add evaporated milk and mix to combine until a sticky dough forms. Fold in the tea and turn the dough out onto a well-floured surface.
- Using your desired cutout or pastry knife, cut out 8 even sized scones.
- Place on the prepared baking sheet, brush with remaining evaporated milk and sprinkle with Turbinado sugar.
- Bake for about 15 minutes until the scones are lightly golden.
- Let cool slightly before serving.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Bake
- Cuisine: British American
