Rose Tea Scones with Chinalife
Hello and welcome to my second post on baking with Chinalife Tea. If you missed it, you can see the first one here.
This time I was using Chinalife’s Black Rose Tea which is a mix of black tea with Rosebuds. This tea is cleansing and also aids digestion which is good because, well, we’re adding it to food! The light taste of rose in this tea lends itself to more subtle flavours and so I decided to keep it really simple with this recipe and bake the tea into scones. I wasn’t entirely sure it would work when I first tried it out but it does and I really like these scones – I will definitely be baking them often.
You Will Need:
225g Self-Raising Flour
1 tsp baking powder
25g Caster Sugar
1 tbsp Black Rose Tea
The first thing you need to do is infuse the milk with the beautifully fragrant tea. The way to do this is to heat the milk in a pan on the stove until it’s hot but not quite boiling yet. Switch off the heat, add the tea leaves, stir a little and then leave to cool completely. This uses more tea and infuses longer than suggested but I feel it’s needed to get the flavour strong enough for the scones.
When your milk is completely cold then you can start to make the scones. Mix the flour and baking powder, then add the margarine.
You need to rub the marge into the flour with your fingertips until it all looks like fine breadcrumbs.
Stir the sugar into this mix.
Put the egg in a measuring jug and lightly beat it with a fork. Then, strain the milk through a sieve (you don’t want the leaves in the scones) and add this to the measuring jug to make the mix up to 150ml.
Give this a quick mix together and then stir it into the flour mix until you have a soft, sticky dough. The key to good scones is to have a mix that isn’t too dry so if yours seems a bit lacking in moisture then add another tablespoon or two of the infused milk as you should have a little left over.
Turn this mix out onto a floured surface. Give it a quick and gentle knead just to smooth it up a little but not too much – over-handling this dough will ruin your scones.
Roll the dough out to about 3-4cm thickness and then use a round, fluted cutter to stamp out your scones. You can use a smaller cutter to make mini scones or a bigger one if you fancy. This is completely up to you but just remember that this will mean you need to alter the cooking time slightly. I used a fairly small one – about 2 inches across.
Using a pastry brush, cover the tops of the scones in a little of the milk that you have left over to glaze them. Be careful not to dribble any milk down the sides of the scones as this will stop them rising properly.
Place the scones onto a lined baking tray and then pop them into a pre-heated oven at 180°C and bake for around 7 or 8 minutes until the scone are nicely risen and golden on the top. Put them on a wire rack to cool and then enjoy!
You can enjoy these slightly warm too and they are perfect paired with whipped cream that has been mixed with a little rose water.
This is a really nice alternative to plain old scones and perfect for giving afternoon tea a little twist.
I hope you try these out and, as always, I’d love to know if you do.