rooibos scones

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Enjoy these delicious rooibos scones with a mug of rooibos tea. Or try it with our recipe for Cinnamon Rooibos Chai

 

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INGREDIENTS

  • 2 3/4 cups flour
  • 2 Shots Rooibos Tea Espresso
  • 1/3 cup  sugar
  • 1 tbsp Cinnamon
  • 3/4 teaspoon salt
  • 1 tablespoon baking powder
  • 1/2 cup cold butter
  • 2 large eggs
  • 2 teaspoons vanilla extract or the flavoring, of your choice
  • 1/2 cup to 2/3 cup half-and-half or milk
  • 2 tbsp sugar sprinkle for topping

 

Directions:

  1. In a large mixing bowl, whisk together the flour, sugar, salt, and baking powder.

  2. Work in the butter just until the mixture is unevenly crumbly; it's OK for some larger chunks of butter to remain unincorporated

  3. In a separate mixing bowl, whisk together the eggs, vanilla or other flavor, and half-and-half or milk.

  4. Add the liquid ingredients to the dry ingredients and stir until all is moistened and holds together.

  5. Line a baking sheet with parchment; if you don't have parchment, just use it without greasing it. Sprinkle a bit of flour atop the parchment or pan.

  6. Scrape the dough onto the floured parchment or pan, and divide it in half. Round each half into a 5" circle

  7. Sprinkle with coarse white sparkling sugar or cinnamon-sugar, if desired.

  8. Using a knife that you've run under cold water, slice each circle into 6 wedges.

  9. Carefully pull the wedges away from the center to separate them just a bit; there should be about 1/2" space between them, at their outer edges.

  10. Preheat the oven to 425°F with a rack in the upper third.

  11. Bake the scones in the upper part of your oven for 18 to 23 minutes, or until they're a light golden brown. When you pull one away from the others, it should look baked all the way through; the edge shouldn't look wet or unbaked.

  12. Remove the scones from the oven, and cool briefly on the pan. Serve warm. They're delicious as is, but add butter and/or jam, if you like.

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