Extracting tea flavour from a regular tea dust bag has always been a source of curiosity for me. I’ve tried and failed, tried and failed, but I think I’ve finally got it. This is my method for ensuring a deeper tea flavour to any baked goods you are attempting.
First, a good quality tea will definitely help. The flavour of the tea dust would be stronger and higher quality, which will allow for better steeping.
Secondly, adding the tea dust to the milk not only gives you a lovely aesthetic with flakes of tea dust running through your scone, but adds an added hint of tea taste.
1/4cup Heavy Cream + 1/4cup Milk
1-2 Hojicha Tea bags
1 Beaten Egg
1/4tsp Vanilla Extract
57g cold Salted Butter
65g White Sugar
215g Self-Raising Flour
Pour your heavy cream and milk into a saucepan. Heat over the lowest heat setting until it simmers.
Steep your tea bag in the milk mixture over low heat for 10 minutes. Remove from heat and let cool.
Place chopped cold salted butter, sugar and self-raising flour into a bowl. Crumble the butter into the flour and sugar with your hands.
Beat 1 egg and separate half into a bowl. Add 1/4tsp of vanilla extract and 1/4 cup of the tea mixture. Squeeze the tea bag into the bowl to remove any concentrated milk mixture from it. Break the tea bag and add the dust. Mix to combine.
Make a well in the center of your dry mixture. Pour the wet mixture into the well and combine until everything is saturated. Tip your dough on to clingwrap and knead slightly to combine. You don’t want to over do it or your scones will be tough.
Flatten the dough into a square shape. Fold the top 1/3 over the center, and the bottom 1/3 upwards over the center. Wrap it with the clingwrap and chill in the fridge for at least 1 hour.
To bake, slice the scone dough into 8 pieces and place on a parchment lined baking tray.
Add 1tbs water to the remaining half egg mixture to make an egg wash. Brush the egg wash over all sides of the scones. This ensures it bakes a lovely golden brown.
Bake at 180 degrees celcius for 18-20 minutes. Serve warm with marmalade and a side of freshly brewed Hojicha tea!
a) The more tea bags you use, the stronger the flavour. 1 tea bag will give you a good aroma and light taste, 2 or more will pack a greater punch. Depending on how strong you want it, add the appropriate number of tea bags.
b) Keep your scone mixture chilled and cold. This ensures that the steam released by the butter while baking will make a light and fluffy scone. c) I like to fold my dough on top of each other. The layers make a tall and tender crumb.
This is a lovely moist and buttery scone recipe. As with most of my recipes, it is easily adaptable to your whims. Switch out the tea flavour and add chocolate chips, raisins, dried fruit or whatever you wish. You are always welcome to get creative with your cravings.
Happy baking friends!