Tea Time! – London Fog Scones

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Tea time is for friends.

For warm Tea.

For grandmothers’ Porcelain.

For catching up.

For cooling down.

For deep breaths.

For thinking of things that you wouldn’t have otherwise thought of.

For sweet delights.

I have incredibly fond memories of drinking tea with my mom back home out of my grand mother’s china that will eventually become mine to safe keep. We would both dip our Lady Grey tea bags in and out of yellow rose porcelain cups, enjoy one small sweet treat and talk; about anything. Everything.

This recipe is inspired by my mom and those afternoons as well as the permission we gave ourselves to really discover and understand each other.

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If you’re unsure, a London fog is a wonderful warm drink comparable to a tea latte which uses steamed milk. In this recipe I’ve joined all the ingredients of a London fog and incorporated it as the liquid component of the scone. Tea just like any herb is an amazing infuser. I find it adds subtle comforting flavors especially in baking but if you’re feeling adventurous try out some chai tea infused rice or a little chilled steeped green tea in a salad dressing.

London Fog Scones

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Ingredients:

1 ½ (and a bit extra for brushing the scones before they bake) Unsweetened Almond Milk

2 Earl Grey tea bags

2 Tbsp honey

2 ½  Cups Unbleached All Purpose Flour

1 Tbsp. Baking Powder

½ tsp Salt

6 Tbsp. Cold, unsalted butter

1 1/2 Tbsp. Vanilla

1 ½ Tsbp. Lemon zest

For Vanilla Lemon Cream:

1/3 cup Fat free Greek yogurt

1 Tbsp. Honey

1 ½ tsp. Vanilla

1 tbsp Lemon zest

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Calories per scone: 188

Directions:

Steep almond milk, honey and earl grey tea bags in a saucepan for 15 minutes on a low heat. Remove tea bags and transfer to a container to chill in fridge or freezer. (You want it room temperature so as not to melt the butter).

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Preheat the oven to 375 degrees and prep a baking sheet with parchment paper.

In a bowl (or food processor) mix together flour, baking powder and salt. Cut in cold butter with two knives or the food processor on pulse. You want the pieces of butter to be roughly the size of peas. The reason we don’t fully incorporate the butter and it must be cold is because once in the dough it will evaporate in the oven and create wonderful fluffy air pockets. If the butter chunks are too small or the butter is warm you will end up with dense scones.

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Add vanilla and lemon zest to the tea mixture and gradually pour and mix into the flour and butter. Don’t over mix. The dough is going to barely come together and at that point just roll it out 1 1/2 inch think and cut into whatever shape you like.  Place on baking sheet and brush with the left over almond milk. I topped mine with sugar in the raw which I stole from a Second Cup by my house but you are more than welcome to use whatever you like.

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Bake for 20 minutes or until golden brown on the top. Serve with vanilla lemon cream, jam, and a hot pot of tea.

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***

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The conversations I had and knowledge I gained with my mom over tea are irreplaceable. I hope this recipe delivers you the same privilege.

‘It doesn’t happen all at once,’ said the Skin Horse. ‘You become. It takes a long time. That’s why it doesn’t happen often to people who break easily, or have sharp edges, or who have to be carefully kept. Generally, by the time you are Real, most of your hair has been loved off, and your eyes drop out and you get loose in the joints and very shabby. But these things don’t matter at all, because once you are Real you can’t be ugly, except to people who don’t understand.” 

-The Velveteen Rabbit, Margery Williams

Of all the minutes, hours, years spent listening, I would love to be as wise as my grandmother’s china. Thought’s for you next tea time.

Hope You’re Feeling Peckish

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