Ladies and gentlemen, to counter the ridiculously damp weather we’re having down by where I live, I give you Butt Touch Brigade Scones!
…An explanation. I have tea. Lots and lots of loose leaf tea. And after a certain point, you get down to a few scant leaves of the blend in the bottom of the bag, and they’re not enough to make a cuppa, but you don’t want to waste them. And then, I found a recipe for scones that used Cara McGee’s Reichenbach Recovery tea as part of the recipe, and a use presented itself for the scant bit of Butt Touch Brigade tea that I had leftover. And again, cheap, as I have everything that I need for this in the pantry already, including the tea, and you can use pretty much any tea you have on hand for it.
Plus, now I get to use Butt Touch in a recipe name. Heh. Butt touch.
Butt Touch Brigade Scones
Makes 10 scones
- 1.5 c milk
- 2 T honey
- 3 t Butt Touch Brigade Tea (or any other tea you may have on hand)
- 2.5 c flour
- .5 t salt
- 1 T baking powder
- 6 T (aka 4/5ths of one stick) butter
- 1.5 T vanilla extract
Combine the milk, honey, and tea in a small pan and steep on low heat for 10 – 12 mins. Once fully heated, pour through a strainer into a small airtight container and cool in the fridge. It says to let sit until cooled, though I let it sit overnight. Once cooled, add the vanilla extract.
Mix the dry ingredients together, and then cut the butter in using either your fingers, a wooden spoon, or whatever works best for you, until the butter is in small crumbs. Add the tea mixture slowly to the flour and butter until the dough just barely combines.
Preheat the oven to 375 (plus/minus according to your oven), and roll out the dough until it’s about a finger’s width thin. Cut and shape the dough however you want, and then put them on the baking sheet and sprinkle the top with whatever you like (I chose sugar).
Bake for 15 to 20 mins, or until the tops are golden brown, and then nom!