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Double Berry Tea Scones
Difficulty Level: Easy
It's hard for me to believe that at this time last week I was enjoying my first sun burn under African skies. As a guest of Lipton I had the opportunity to tour the tea plantation and everything related to the production of tea. Watch our sister site TreeHugger over the next week for a full report of everything I saw in Kericho, Kenya.
Having partaken in a little tea plucking, I can tell you that I have an altogether different attitude to my morning cup of tea. I got the award for the tidy-est tea plucker, which made my mother laugh outright, as she has seen my house.
I've got a number of recipes courtesy of Lipton, and over the next few weeks I'll share some of them with Planet Green readers. This scone recipe was very easy and definitely delicious enough to serve to guests for afternoon tea. If dried cranberries are too expensive for you, try using raisins instead. I think these would be lovely with frozen blueberries as well.
INGREDIENTS
| ¾ cup plus 2 Tbsp | 2% milk |
| 4 Lipton® | Bavarian Wild Berry Pyramid Tea Bags |
| 2 cups | all-purpose flour |
| 4 Tbsp | sugar |
| 2 tsp. | baking powder |
| ½ tsp. | salt |
| 6 Tbsp | butter |
| ¾ cup | dried cranberries |
| 1 | egg, slightly beaten |
PREPARATION:
- Bring milk just to a boil over medium-high heat in small saucepan. Remove from heat and add Lipton® Bavarian Wild Berry Pyramid Tea Bags; cover and brew 5 minutes. Remove Tea Bags and squeeze; chill.
- Preheat oven to 400°.
- Combine flour, sugar, baking powder and salt in medium bowl. Cut in butter with pastry blender or two knives until mixture is size of coarse cornmeal. Stir in cranberries. Stir in tea mixture with fork just until mixture holds together.
- Lightly knead dough on lightly floured surface with floured hands and shape into 8- or 9-inch circle, about ¾ inch thick. Cut dough in half crosswise with floured knife, then cut each half into 4 or 5 wedges. Arrange wedges on cookie sheet. Brush tops with egg and, if desired, sprinkle with sugar.
- Bake 17 minutes or until golden. Cool 2 minutes on wire rack. Serve warm.
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