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Wake up to homemade flaky, buttery ginger scones this weekend
There is nothing I love more than a homemade brunch with my family. This includes the full spread. From omelettes to chilaquiles to sweet scones with hot tea. Homemade scones are my absolute favorite and I love to prepare them for special occasions. They are very easy to make and can be customized to sweet or savory flavors.
This year, I decided to bake some delicious flaky scones with crystalized pieces of ginger. The holiday season is upon us and these are perfect to enjoy Christmas morning. The best part about these scones is the glaze I prepared with Tadin Ginger Tea Blend. It gives it that fragrant, spicy ginger taste form the tea I love.
Related recipe: Mango Green Tea Infused Granola
These scones are magnificent when freshly baked. But if you’d like to make them ahead of time, they keep well and can last up to 4 days in a tight sealed container or freezer bag in a cool dry area of your kitchen.
Tadin Teas has a variety of teas that can make other tea based glazes. I can’t wait to modify this recipe into cinnamon scones made with Tadin Canelita Tea.
Enjoy these scones with your family this holiday season. Don’t forget to pair them with your favorite cup of Tadin tea.
Ingredients
- 2 ½ cups all-purpose flour, plus more for work surface
- ¼ cup granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- ½ cup cup unsalted butter, cubed
- ½ cup crystalized ginger, chopped in small pieces
- 2/3 cup buttermilk plus more for brushing on top
- 1 egg
- 1 teaspoon vanilla extract
- 2 cups powdered sugar
- 3 tablespoons brewed Tadin Ginger Tea Blend, room temperature
Instructions
- Line a large baking sheet with parchment paper.
- Whisk together flour, sugar, baking powder and salt in a large bowl.
- Add butter and cut with fork. Add crystalized ginger. Mixture should be course.
- Whisk together buttermilk, and vanilla in a small bowl. Add to dry ingredients and stir slowly with a spatula until evenly distributed.
- Flour a work surface, scrape dough onto work surface and knead dough into a ball. Pat out a 6-inch disk. Cut into 8 wedges and place 2 inches apart on prepared baking sheet. Chill in the oven for 15 minutes.
- While scones chill, preheat oven to 400° F.
- Brush tops of scones with buttermilk. Bake for 20-22 minutes or until golden brown.
- While scones bake, combine powdered sugar and tea in a small bowl, whisk until glaze is smooth.
- Cool scones on baking tray, drizzle with glaze. Let set for 10 minutes. Serve and enjoy with a cup of Tadin Ginger Tea Blend.
