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Earl Grey–Pineapple Scones with Earl Grey Cream
First Flush Darjeeling-2022
Gomtee Estate
SAVORIES
Crab & Corn Vol-au-Vents
Caprese Canapés
Curried Duck & Mango Tea Sandwiches
Golden Treasure Black
SWEETS
Cranberry & Cherry–Topped Cheesecakes
Raspberry-Anise Linzer Cookies
Ambrosia Cakes
Earl Grey Superior Mixture
Tea Pairings by Grace Tea Company
978-635-9500 | gracetea.com
Earl Grey–Pineapple Scones
Makes approximately 12
Imparted with the citrusy flavor of bergamot from the Earl Grey tea leaves and sweetened by dried pineapple, these delicious, cream-based scones are wonderfully balanced and delightfully unique for the holidays.
3 bags Earl Grey black tea*, divided
1 cup boiling water
½ cup chopped dried pineapple
2½ cups all-purpose flour
⅓ cup granulated sugar
1 tablespoon baking powder
1 tablespoon fresh lemon zest
½ teaspoon fine sea salt
6 tablespoons cold unsalted butter, cubed
¾ cup plus 3 tablespoons cold heavy whipping cream, divided
½ teaspoon vanilla extract
Earl Grey Cream (recipe follows)
• In a 2-cup heatproof bowl, place 1 tea bag. Pour 1 cup boiling water cover tea bag, and let steep for 5 minutes. Remove and discard tea bag. Add chopped pineapple to hot tea, and let sit for 5 minutes to rehydrate fruit. Drain fruit well, and let cool.
• Preheat oven to 375°. Line a rimmed baking sheet with parchment paper.
• In a large bowl, whisk together flour, sugar, baking powder, lemon zest, and salt. Whisk in contents of remaining 2 tea bags**. Using a pastry blender or 2 forks, cut cold butter into flour mixture until it resembles coarse crumbs. Stir in pineapple.
• In a small bowl, stir together ¾ cup plus 2 tablespoons cream and vanilla extract. Add to flour mixture, stirring until mixture is evenly moist. Working gently, bring mixture together with hands until a dough forms in the bowl. (If mixture seems dry and won’t come together, add more cream, 1 tablespoon at a time. Dough
