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Sweet Tea Scones
5 from 6 votes

Sweet Tea Scones

Sweet tea meets scone and the sweet tea glaze is to die for. These are so good you may want to double the recipe!

Prep Time
20 mins
Cook Time
40 mins
Total Time
1 hr
Servings: 8 scones
Calories: 452 kcal
Course: Dessert
Cuisine: American

Ingredients

Scones
  • 1 cup heavy cream
  • 1 tablespoon loose leaf tea
  • 2 cups all-purpose flour
  • 1/3 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup butter frozen
  • 1 egg lightly beaten
  • 1 teaspoon vanilla
  • 2 tablespoon heavy cream for the tops of the scones
Glaze
  • 1/2 cup heavy cream
  • 1 tablespoon loose leaf tea
  • 1/2 cup powdered sugar

Instructions

Scones
    Cup of Yum
  1. Preheat oven to 400 degrees. Line a baking sheet with parchment paper.
  2. In a saucepan, add in the heavy cream and loose leaf tea. Let heat on medium/low heat for 10 minutes stirring occasionally.
  3. Remove from heat and strain out the loose leaf tea. I used a fine mesh strainer and a coffee filter. I ended up with 3/4 cup of tea infused heavy cream.
  4. Place in the freezer for 10 minutes to chill. It will melt our butter if we add it to the mix hot.
  5. In a medium mixing bowl, add in flour, sugar, baking powder and salt. Stir to combine.
  6. Using a grater, grate the frozen butter into the flour. You can also use a pastry cutter and cut the butter into the flour.
  7. Add in the 3/4 cups of heavy cream that was left from the 1 cup, egg and vanilla. Stir until just combined. Don't overmix the dough. It will become tough.
  8. Turn the dough out onto a lightly floured surface.
  9. Pat it into a flat circle about an inch thick.
  10. Cut the dough into 8 trianges. Brush the 2 tablespoons of heavy cream on the scones.
  11. Place in the preheated oven and bake for 18 minutes or until done. The edges will be golden brown.
  12. Let cool completely and work on the glaze.
Glaze
  1. In a saucepan, heat the 1/3 cup plus 1 tablespoon of heavy cream and loose leaf tea over low heat for 8 minutes.
  2. Strain the mixture. I didn't use a coffee filter this time and just strained through a fine mesh strainer. It left a few bits of tea, which I liked the look of.
  3. Add in 1/2 cup of powdered sugar and stir until combined.
  4. Dip the top of the cooled scones. Let set for 20 minutes. Dip the tops of the scones a second time.
  5. Let dry completely and serve.

Notes

  • To store any leftover scones, place in an air tight container and keep at room temperature out of direct sunlight for up to 3 days.

Nutrition Information

Calories 452kcal (23%) Carbohydrates 42g (14%) Protein 5g (10%) Fat 30g (46%) Saturated Fat 19g (95%) Polyunsaturated Fat 1g (6%) Monounsaturated Fat 8g (40%) Trans Fat 0.5g (25%) Cholesterol 106mg (35%) Sodium 260mg (11%) Potassium 244mg (5%) Fiber 1g (4%) Sugar 17g (34%) Vitamin A 1095IU (22%) Vitamin C 0.3mg (0%) Calcium 108mg (11%) Iron 2mg (11%)

Nutrition Facts

Serving: 8 scones

Amount Per Serving

Calories 452

% Daily Value*

Calories 452kcal 23%
Carbohydrates 42g 14%
Protein 5g 10%
Fat 30g 46%
Saturated Fat 19g 95%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 8g 40%
Trans Fat 0.5g 25%
Cholesterol 106mg 35%
Sodium 260mg 11%
Potassium 244mg 5%
Fiber 1g 4%
Sugar 17g 34%
Vitamin A 1095IU 22%
Vitamin C 0.3mg 0%
Calcium 108mg 11%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.