Garden Blend Breakfast Scones

• 3/4 cup heavy cream, heated
• 2T. Garden Blend Tea
• 2 cups all purpose flour
• 1/3 cup granulated sugar
• 2 tsp. baking powder
• Pinch salt
• 1/3 cup cold unsalted butter, chopped
• 1 egg beaten

1. Preheat oven to 375.

2. Combine cream and tea in a small bowl and set aside.

3. Mix together flour, sugar, baking powder & salt in a large mixing bowl.

4. Cut in butter with a fork or pastry blender until mixture looks like coarse crumble.

5. Pour cream through strainer. Add 1/2 cup to egg and reserve remaining cream for later.

6. Stir egg mixture into dry ingredients to form a dough. Knead a few times on a floured surface, but do not over mix.

7. Shape into a 7-inch circle and cut into 6 wedges. Place each scone onto a lightly greased baking sheet and brush tops with remaining cream.

8. Bake for 18-20 minutes or until golden brown.

Source: www.fineteas.com