Sunday, 30 March 2014

Tea Infused Scones with Raspberry, Peppermint & Hibiscus

Readers, since I started the blog, I've been desperate to create some sort of bake infused with tea.  I've been searching on the best way to do this, having read countless blogs with every one saying the flavour completely disappears.

I recently discovered MissIntegriTea, based in Edinburgh Miss Integritea do the most amazing blend of teas using herbs and spices. "Miss IntegriTea blends Exquisite Loose Herbal Teas which contain whole herbs and spices providing rich full flavours of deliciousness. Using the full herb allows all the health and taste constituents to be delivered direct to you (which is often lost in tea bags)." 

I’ve had a bag of Whole Leaf Peppermint & Hibiscus in my store cupboard for a couple of months and whilst I love the teas, sometimes find that late at night, it’s easier just to pull a teabag out of the canister.

The smell of the dry ingredients alone was good enough to convince me that this would be the best tea brand for infusing flavour in my scones. I opted to bake scones as these are a great fit for afternoon tea.

I served these at my Mother’s Day tea party, everyone thought they tasted great and I decided to wait until after they were devoured to reveal the secret ingredients.

I've also decided to enter this recipe into #recipeoftheweek held at A Mummy Too

Tea Infused Scones with Raspberry, Peppermint & Hibiscus

Ingredients (makes 8 large scones)

225g self raising flour
60ml milk
60ml Miss IntegriTea Peppermint & Hibiscus Tea (infused and cooled)
50g butter (cubed and still hard)
1 teaspoon good quality raspberry jam
25g caster sugar


  1. Take 2 heaped teaspoons of dried Miss IntegriTea Peppermint & Hibiscus Tea and add to a large cup, top with 100ml boiling water (more than you need – don’t worry) and stir in 1 teaspoon of good quality raspberry jam.  Set aside to infuse, for around 30 minutes.
    Leave the tea to infuse
  2. Preheat the oven to 220c/200c Fan/Gas 7.
  3. Whilst the oven is heating, sift the self raising flour into a large bowl and add the cubed butter.  Use your hands to rub the butter and flour together until it looks like breadcrumbs.  Once complete, stir in the caster sugar.
    Stir in the sugar to the breadcrumbs
  4. Once the tea has cooled, strain through a sieve, into another bowl, to separate the liquid.   Then measure out 60ml of liquid into a jug.  Top up with 60ml milk and stir to combine. 
  5. Create a well in the centre of the breadcrumb mixture and pour in the milk and tea mix.  Stir with a metal spoon to combine into a dough.   Use your hands to bring the dough together.  If it’s a little sticky, add in a tiny bit more flour to bring together.
  6. Transfer the dough onto a clean surface/ baking mat.  Make sure you have dusted it with flour to prevent the dough sticking.
  7. Roll out your dough to around 2.5cm thick and dip a cookie cutter into flour.  Cut out your scones until no space is left in the dough, then re-roll and cut some more, until all dough is used.
  8. Transfer your cut scones to a lined baking sheet and brush the tops of each with a little milk.
    Transfer to a baking sheet ready to bake
  9. Bake scones in the oven for around 14 minutes until golden on top.
  10. Remove from oven and allow to cool slightly before serving with butter and jam.
    Fresh from the oven
  11. Store any leftovers in an airtight container for a couple of days.

Claire’s Tips

  • The flour could be substituted for wholemeal self raising flour if it’s available.
  • These can be baked and frozen if required at a later date.  Just defrost before use and warm up in the oven for a couple of moments before serving. 

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