Black Tea Hot Biscuit (Scone)
Black Tea Hot Biscuit (Scone)

Hello everybody, it’s me, Dave, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, black tea hot biscuit (scone). It is one of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

Move the mixture to a large mixing bowl. Pour the milk into the dry mixture and use a rubber spatula to mix until half mixed (Be careful not to mix too much). Brush tops of scones with egg.

Black Tea Hot Biscuit (Scone) is one of the most well liked of current trending meals in the world. It’s simple, it is fast, it tastes delicious. It’s enjoyed by millions daily. Black Tea Hot Biscuit (Scone) is something that I have loved my entire life. They are fine and they look wonderful.

To begin with this recipe, we must first prepare a few ingredients. You can have black tea hot biscuit (scone) using 7 ingredients and 9 steps. Here is how you cook it.

The ingredients needed to make Black Tea Hot Biscuit (Scone):
  1. Make ready INGREDIENTS for 6 Hot Biscuits
  2. Make ready 100 g Flour
  3. Get 3 g Baking Powder
  4. Get 25 g Sugar
  5. Make ready 35 g Butter (Salted)
  6. Take 50 g Milk (or cream)
  7. Take Tea leaves 4g (About to 2 tea bags)

There are some similarities with the two, but just like high tea and afternoon tea, scones and biscuits are not equal. It's safe to call me a scone addict and because of this addiction I can easily tell the two apart. The bergamot oil in the tea is a perfect companion to the blueberries. Cinnamon Crunch Scone & British Breakfast Tea: The cinnamon chips in this scone, impart a rich, earthy flavor that's made to savor.

Instructions to make Black Tea Hot Biscuit (Scone):
  1. Operation Time / 20 min Oven Temperature / 400 F Baking Time / 25 min
  2. Preheat oven to 400F. Line a cookie sheet with parchment paper.
  3. Prepare a medium mixing bowl and a stick mixer with blade inserts.
  4. Sift the flour and baking powder into the mixing bowl. Add the sugar and tea leaves.
  5. Cut the butter into small squares and add to the bowl.
  6. Using the stick mixer, mix to a texture of coarse crumbs (if you don't have a machine, you can use your fingertips).
  7. Move the mixture to a large mixing bowl. Pour the milk into the dry mixture and use a rubber spatula to mix until half mixed (Be careful not to mix too much).
  8. Divide the dough into 6 portions.
  9. Place on prepared cookie sheet. Bake for 25 minutes or until the tops are lightly browned. Remove from oven and place on a wire rack.

British Breakfast, a traditional black tea, with a spot of milk, is a hearty complement to the sweet flavors in this scone. Most tea biscuit recipes produced buttermilk biscuits, or biscuits closer to what you'd get out of a Pillsbury can. I wanted a slightly sweet, starchy yet moist, biscuit. Or was it really just an English scone? I found one raisin tea biscuit recipe that seemed to be in the ballpark of what I was looking for, and I made a few changes.

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