Orange Cinnamon Spice Tea Scones

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Baking has always been an important part of my life. I spent my childhood summers in Amarillo living with my great grandmother and grandparents while I worked at the family business. My GiGi taught me how to make candies, my Nana was always making cookies and treats. I can't think of a single family member that didn't know how to prepare a delicious dish. I am so thankful the women and men in my childhood graciously allowed me to take part and ask questions during these times, and showed me how to pursue the task with joy, thoughtfulness, and love in your heart. I stand by the thought that "food" should be listed as it's own love language. Thanks to my family, I found a passion in preparing and sharing food at a young age.

My scone recipe is the perfect balance of butter, crumb, and moisture. The high quality tea leaves from Harney and Sons make each bite steam with fall aroma. The refreshing orange glaze and candied orange sliver on top allow you to decide just how sweet you want your scone to be. The candied orange recipe results in some delicious orange syrup that can sweeten and flavor a multitude of goodies. I recommend freezing the uncooked scones and cooking one (or three) for yourself as you mix up the icing. I like having hot fresh scones just a preheat and a bake away. I hope you make these scones and sweeten a hot cup of tea with the orange syrup and sit down to a good book. I'd love to hear feedback from you on your own scone making experience!

Orange Cinnamon Spice Tea Scones

Makes 8 scones

Prep time: 40 minutes

​Total time: 1 hour

Ingredients

• 1 batch of Candied Oranges

• 1/3 cup sugar

• 2 oranges (1/4 cup juiced and both zested)

• 1 stick of butter (1/2 cup), frozen

• 2 cups flour

• 1 tsp baking powder

• 1/2 tsp salt

• 1/4 tsp baking soda

• 2 tea satchels of Harney & Sons Hot Cinnamon Spice Tea (cut satchel open)

• 1/2 cup sour cream

• 1 egg

• 1 3/4 cup powdered sugar

• 1-2 TBS melted butter

Directions

1. Start your batch of candied oranges so they can cook and rest the day before for ultimate flavor. Place your stick of butter in the freezer as well.

2. Juice one orange+ until you get 1/4 cup. Set juice aside. Zest two oranges and set half of the zest aside for the icing.

3. Combine zest of one orange with sugar and massage them together with your fingers so oils are released.

4. In a medium mixing bowl. Combine flour, baking powder, salt, tea leaves and baking soda.

5. In a small bowl mix together egg and sour cream until fully combined.

6. Stir in your orange zest sugar to the dry ingredients.

7. Grate butter and cut it into the dough. Important to keep butter solid and cold through the entire process- may need to pause and set it in freezer depending on how warm your environment is.

8. Stir the sour cream egg mixture into the dough. It will seem too dry, just continue to mix until you can pull it from the bowl and set it on the counter as a complete ball.

9. Shape dough into a circle 7-8 inches in diameter and 3/4 in thick. Cut like a pie into 8 equal triangles.

10. Flash freeze on a baking sheet before transferring them to a gallon size bag.

11. Make the icing by whisking the 1/4 cup of orange juice with 1.75 cups of powdered sugar, remaining zest, and 1-2 TBS of melted butter.

12. Bake scones from frozen for 400 degrees for 17 minutes. If baking fresh/unfrozen, set timer to check them by 12 minutes. Done when getting gold color and no longer looks doughy. Time may differ depending on the oven so keep an eye out near the end.