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Make Some Scones for Afternoon Tea

A lovely treat to have with your cup of tea

Kelly Rossiter

By Kelly Rossiter
Toronto, Canada | Mon Mar 23 12:30:00 GMT 2009

scone photo


Kelly Rossiter

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.

Double Berry Tea Scones
¾ cup plus 2 tablespoons 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

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.

Difficulty Level: Easy

Related Posts
How to Go Green: Coffee and Tea
5 Reuses for: Tea Bags
Recycle Coffee Grounds, Tea in Your Garden

 
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