Gingerbread cookies are cliché, so why not try gingerbread scones? You’ll surprise everyone that tries them. ~ Alan
- 4-5 tsp Holiday Gingerbread loose tea
- 1 cup Milk
- 3 cups Flour
- 1/4 cup Sugar
- 4 tsp Baking powder
- 1/2 tsp Baking soda
- 1/2 tsp Salt
- 1/2 cup Butter
- 2 Eggs
Pour milk into a glass, then add the tea. Cover and place in refrigerator overnight.
Strain milk, put aside. Combine flour, sugar, baking powder, baking soda, and salt in a large bowl and whisk together. Cut in butter. Once mix is crumbly, stir in eggs and tea-infused milk.
Place entire mix in the middle of a cookie sheet with sides. Smooth into a circle about 1 1/2 inch thick. With a wet knife, cut from center out to make 6-8 pie-shaped scones. You will need to wipe the knife frequently.
Bake at 400° for 12-15 minutes or until browned on top. Remove and let cool for a few minutes to serve warm with butter. These can also be frozen and re-warmed.