These chamomile blueberry scones are a butter and cream breakfast treat infused with tea. Little pockets of blueberries make these irresistible!
Total Time:40 minutes
¾ cup (175 mL) heavy cream, plus more for brushing
1 chamomile tea bag
2–1/4 cups (315 gm) all-purpose flour
½ cup (100 gm) turbinado sugar
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
½ cup (113 gm) unsalted butter, cold and chopped
1 large egg, beaten
1 teaspoon vanilla
1 cup fresh blueberries
Preheat the oven to 400 degrees and line a baking sheet with parchment paper.
In a small saucepan over low heat, combine the cream and chamomile tea bag. Bring to a simmer, then remove from the heat and let steep for 5 to 10 minutes. Discard the tea bag and set aside the infused cream to cool in the fridge.
In a large mixing bowl, sift the flour, sugar, baking powder, baking soda, and salt. Add the butter. Using your hands or a pastry cutter, work in the butter until the mixture resembles pea-sized crumbs. Add the egg, vanilla, and cooled cream. Stir just until the dough comes together. Fold in the blueberries.
Transfer the dough to a lightly floured surface. Using your hands or a rolling pin, shape into a disk 1 to 1-1/2 inches thick. Cut into 8 even wedges or use a 2” biscuit cutter to cut out rounds of dough. Arrange pieces on the prepared baking sheet, brush the tops with cream. Sprinkle with sugar, if desired.
Bake for 20 minutes, or until the tops are golden brown. Let cool for 15 minutes on a rack before serving.