This is a sophisticated dessert that everyone will enjoy, but who are we kidding? It’s not like it’s hard to enjoy desserts. Best of all, it pairs absolutely perfectly with any tea in our Earl Grey family.
This recipe is part of the weekend-long Stash Summer Camp schedule. If you’re on the hunt for a fun-filled weekend, we’ve planned one all out for you!
Ingredients
1 tablespoon Stash Breakfast in Paris loose tea (remove from tea bag or use loose leaf)
1 tablespoon turbinado sugar
2 cups all-purpose flour
¼ cup granulated sugar
1 tablespoon baking powder
2 teaspoons kosher salt
5 tablespoons cubed cold unsalted butter
1 cup raisins
1 cup heavy whipping cream
1 large egg
For Vanilla Glaze
¼ cup granulated sugar
1/4 cup water
1 teaspoon vanilla extract
Scone Directions
Preheat oven to 425 °F. Spray an 8-inch round cake pan with baking spray or flour. Line a baking sheet with parchment paper. We traced the outside of a spring-form pan and then cut a circle so the parchment paper fits perfectly.
In the work bowl of a food processor, place flour, sugar, baking powder, tea, and salt; pulse until combined. Add cold butter and pulse until mixture starts to get crumbly. Transfer the dough to a large bowl and fold in raisins and 1 cup cream, stirring until combined.
Turn out dough onto a lightly floured surface and knead briefly, just until dough comes together. Press dough into prepared cake pan. Then, using a sharp knife or bench scraper, cut into 12 wedges.
Spray baking sheet with Pam before placing wedges on top.
In a small bowl, whisk together egg and remaining 1 teaspoon cream. Brush tops of scones with egg wash and bake until golden brown, 12 to 15 minutes. (Make sure you check your scones at the 12-minute mark. If they are golden brown, they are done.)
Vanilla Bean Glaze Scones
In a small saucepan, bring sugar, ¼ cup water, and vanilla to a boil, quickly turn down heat to a simmer until it thickens slightly. Drizzle over warm scones.
