I don’t eat very many scones, confession. Honestly, they are good, but not To-DIE-FOR, so I don’t like to waste my calories on them. I try them occasionally to see if my opinion has changed, nope, not yet. I have even made some to see if my opinion has changed. Yes, homemade is for sure better then any store bought, but still hasn’t completely won me over.

The exception: English Breakfast Scones! I could eat many, many of these. They are moist, flaky, delicate, and delicious.

As a culture we are accustomed to the nasty dry ‘things’ that we buy at chain coffee shops that they call scones. Really, they should be called over cooked flavored dough lumps. That name just rolls right off your tongue, which is why I’m sure they didn’t choose it.

I might also like these a lot because English Breakfast tea with a little cream and sugar, mmm, what a treat. It is smooth and just delightful. I could drink it in the am or pm and be so content. And drinking some tea with a good pastry, not too shabby. Some lemon glaze would also be delish on these. I chose to keep it simple this time though. But next time, lemon, it’s on! The little specks in the scone, not poppy seed. That’s the tea. See, it’s baked right into the scone. I will say, the scone doesn’t really taste like english breakfast. Maybe an Earl Grey would flavor it more. Don’t get me wrong, it is still super god (especially right out of the oven) but just not strong on the english breakfast flavor. Try making these using your favorite flavor of tea.

makes 12 small scones
1 cup AP flour
1 cup WW flour
2 tbsp sugar
1 tbsp baking powder
1/2 tsp kosher salt
6 tbsp unsalted butter, very cold
1/2 cup half and half
1/2 cup cup milk
1 egg
2 tsp (about 2 tea bags) English Breakfast tea leaves, minced (if they are too course, mince them in a food processor or spice grinder)

Preheat oven to 400 degrees.

In a large bowl, whisk the dry ingredients together.

Using a food processor, add the cold butter into the dry ingredients until it has the consistency of coarse corn meal.

In a separate bowl, whisk the half and half, milk and egg together and then add to the dry ingredients in the food processor. Pulse until just combined, don’t overwork the dough!
*the dough should be sticky, but not sopping wet.

Press the mixture into 2 – 6 inch wide by 1-inch high rounds. Be careful not to knead or over-work the dough.

Cut the each dough round into 8 wedges and place on a parchment-lined baking sheet.
Bake for 20 minutes until lightly browned.

Serve warm or at room temperature with some raspberry preserves and devonshire cream along side a cup of tea.