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  • Becca Reder

Tea-Infused Scones


  • 3 bags Trankebar Nightingale Tea

  • 2-3 cups flour

  • 2 tsp baking powder

  • 1/2 tsp baking soda

  • 2-3 tbsp sugar

  • 1 egg

  • 2/3 cup heavy whipping cream

  • 1/2 cup almonds or any other filling you'd like to add (nuts, fruit, and chocolate are great!)


  1. Pre-heat oven to 400°F

  2. Brew 1 bag Nightingale tea

  3. In a large bowl, coming 2 cups flour, baking powder, salt, and 2 tbsp sugar

  4. Add in loose leaf tea from remaining 2 bags, removing or crushing the rosehip seeds

  5. Mix in the egg and 1/2 cup heavy whipping cream

  6. Once cooled, add in brewed tea and mix

  7. If needed, add more flour to mixture until you can form a ball

  8. Sprinkle flour onto a work surface

  9. Add ball of dough to work surface and roll out to about 1/2 in

  10. Add almonds/filling of choice and fold into dough

  11. Roll back out to 1/2 in

  12. Cut into 8 pieces

  13. Brush with remaining heavy whipping cream

  14. Optional: sprinkle with sugar

  15. Bake for 9-12 mins or until lightly golden

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