Black Tea Hot Biscuit (Scone). Move the mixture to a large mixing bowl. Pour the milk into the dry mixture and use a rubber spatula to mix until half mixed (Be careful not to mix too much). In the bowl of a food processor, combine flour, salt, baking powder and salt.
See recipes for Black Tea Hot Biscuit (Scone) too. Mix flour, sugar, baking powder, ground tea, and salt in a medium-sized bowl. Cut butter into cubes and mix into the flour mixture with your fingers, crushing the butter, until the mix is coarse and sandy. You can have Black Tea Hot Biscuit (Scone) using 7 ingredients and 9 steps. Here is how you cook it.
Ingredients of Black Tea Hot Biscuit (Scone)
- It’s of INGREDIENTS for 6 Hot Biscuits.
- You need 100 g of Flour.
- You need 3 g of Baking Powder.
- It’s 25 g of Sugar.
- You need 35 g of Butter (Salted).
- You need 50 g of Milk (or cream).
- You need of Tea leaves 4g (About to 2 tea bags).
There are four types of tea, defined by how oxidized (or fermented) the tea leaves become after picking and before brewing. The most oxidized is black tea, followed by oolong, green and white tea. Black and oolong are the only teas strong enough to be taken with milk. Scones can be frozen either baked or unbaked.
Black Tea Hot Biscuit (Scone) instructions
- Operation Time / 20 min Oven Temperature / 400 F Baking Time / 25 min.
- Preheat oven to 400F. Line a cookie sheet with parchment paper..
- Prepare a medium mixing bowl and a stick mixer with blade inserts..
- Sift the flour and baking powder into the mixing bowl. Add the sugar and tea leaves..
- Cut the butter into small squares and add to the bowl..
- Using the stick mixer, mix to a texture of coarse crumbs (if you don't have a machine, you can use your fingertips)..
- Move the mixture to a large mixing bowl. Pour the milk into the dry mixture and use a rubber spatula to mix until half mixed (Be careful not to mix too much)..
- Divide the dough into 6 portions..
- Place on prepared cookie sheet. Bake for 25 minutes or until the tops are lightly browned. Remove from oven and place on a wire rack..
For baked scones, place them in resealable freezer bags, squeeze out the excess air, and freeze. For unbaked scones, partially freeze on a baking sheet before placing them in a resealable freezer bag in the freezer. A scone is slightly dryer than a biscuit and yet, when done well, not dry at all. Scones are intended to be consumed with a hot beverage of your choice after all. And clotted cream, or butter, or.