About a month ago I became a representative for the Bluebird Tea Company based out of Brighton, England. Part of my duty as a rep is to create at least one recipe per month using some of the tea I’ve been sent. After assessing the teas that came in the welcome box, and mulling around ideas in my head, I decided to bake some sort of scone. Nothing screams England, or pairs better with tea, than scones, right? I will be completely honest, before baking these I had never baked a scone in my life. No better time than the present!
The first tea I thought of using was the Bears Like Marmalade loose tea; it has an amazing floral, orange flavor that is so refreshing. However I wasn’t content with using just one tea, I wanted more! After trying Purple Rain I knew I had to incorporate it in the scones somehow; the gorgeous purple tea is too pretty not to use. That’s when the idea of a glaze occurred to me, because apparently creating my own scone recipe and then baking them for the first time just wasn’t enough. Both teas are part of Bluebird’s spring collection which goes on sale this Sunday, March 12.
Now, baking with tea can be a tricky task. Simply including the tea leaves in the batter or dough won’t release the flavors of the tea, plus no one likes chunks of dry leaves in their food. Steeping the tea in milk works somewhat, but usually if a recipe calls for milk it’s not a lot. So, infusing unsalted butter with the tea is the best option. As fancy as it may sound, it’s actually quite simple. Melt however much better you need for the recipe and then add in the loose tea without any tea ball or bag. Once it’s steeped for 5-10 minutes strain the butter through a fine sieve and discard the tea leaves. Then, depending on the recipe, let the butter solidify or use it in the melted form.
The glaze uses the same sort of method. Using a double broiler (or two pots and some water) all of the ingredients are combined to create a hot, liquid glaze, and then the Purple Rain tea is steeped for 8-10 minutes. Once it’s done steeping, the mixture is strained through the sieve and the tea leaves can be discarded.
The scones are definitely a bit time consuming, but trust me when I say they are so worth it. The combination of teas make the scones so lovely, plus they’re beautiful to look at! If you’d like to try this recipe out, and I really hope you do, head over to Bluebird’s website and use the code WLBTEABIRD20 to get 20% off your purchase at checkout.