I was charged with whipping up some breakfast pastries for an event last week, and the first thing that came to mind was scones. Cause who doesn’t love a scone first thing in the morning? Especially when said scones are tea glazed scones. Don’t let the idea of making scones intimidate you they were actually really easy to make, and the tea glaze was literally the icing on the cake.
And yes, in case you were wondering. They do taste as good as they look. The vanilla scones are complimented perfectly by the earthy notes in the black tea as well as the sweet notes in the Matcha glaze.
- 2 Cups Flour
- 1 1/2 Tsp. Baking Powder
- 1/3 Tsp. Salt
- 1/2 Cup Butter (Room Temp)
- 1/3 Cup Sugar
- 6 Tsp. Vanilla Extract
- 1/2 Cup Milk
- 2 Cups Powdered Sugar
- 2 Tsp. Tea Powder
- 2 Tsp. Water
- Preheat oven to 400 degrees.
- Line a baking sheet with parchment paper.
- Combine dry ingredients and whisk together.
- In a separate bowl cream together butter and sugar until light.
- Add vanilla extract to butter and sugar mixture and beat to incorporate.
- Mix in half of the flour mixture, followed by the milk.
- Stir in remaining flour mixture until dough comes together into a firm, slightly sticky mass.
- Divide dough into 5 equal pieces and roll into tennis ball-sized rounds.
- Place on a lightly floured surface and flatten each ball into a disc.
- After all balls have been flattened, cut into quarters and arrange on prepared baking sheet.
- Bake for 11-15 minutes, until scones are light golden at the edges.
- Cool completely on a wire rack before glazing.
- While scones are cooling combine dry ingredients in a small bowl, whisk together to incorporate.
- Slowly add water until mixture comes together.
- Alternate between adding more water/powdered sugar until desired consistency is reached.
- Once scones have cooled, glaze them by pouring glaze over wire racks.
Note: This post was sponsored by Aiya, but as always all thoughts + opinions are my own. Thanks for continuing to support the brands that make this blog possible!
Photography by Josh Johnson
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