Mini Earl Grey Scones with Rose and Lavender Icings

• Produce

  • 3 bags Earl grey tea leaves

• Refrigerated

  • 1 Egg

• Baking & Spices

  • 1 tbsp Baking powder
  • 2 cups Flour
  • 2 drops Food coloring gel, red
  • 1 cup Powdered sugar
  • 1/2 tsp Salt
  • 1/3 cup Sugar
  • 1 1/2 tsp Vanilla
  • 1 1/2 tsp Vanilla bean, powder

• Dairy

  • 8 tbsp Butter, unsalted
  • 1 1/3 tbsp Cream
  • 1/2 cup Heavy cream

• Liquids

  • 1 tbsp Lavender water
  • 1/2 tsp Rose water

• Other

  • 2 drops Red and 1 drop blue food coloring

Found on pinchmeimeating.com

Description

Ingredients

• 2 cups flour
• 1/3 cup sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 1/2 cup heavy cream
• 1 egg
• 1/2 tsp vanilla bean powder
• 1/2 tsp vanilla extract
• 8 tbsp/half cup cold unsalted butter, diced
• 3 bags earl grey tea leaves (about 1 tbsp)
• 1/2c powdered sugar
• 1/2 tsp vanilla extract
• 1/2 tsp vanilla bean powder
• 1 tbsp cream
• 1/2 tsp rose water
• 2 drops red food coloring gel
• 1/2 c powdered sugar
• 1/2 tsp vanilla extract
• 1/2 tsp vanilla bean powder
• 1 tsp cream
• 1 tbsp lavender water (see note)
• 2 drops red and 1 drop blue food coloring

Directions

• Preheat oven to 400 degrees. Empty tea bags into small food processor or spice grinder. Whirl around tea until leaves are fine, more like powder. In a medium bowl, mix flour, sugar, baking powder, salt, tea, and vanilla bean powder. Add cold butter cubes and cut in using a pastry blender/cutter until mixture has a sandy texture. If you dont have a pastry blender, you can also use a large metal whisk like a potato masher. Beat egg, cream, vanilla extract in a separate bowl. Mix into flour mixture until just combined. Pat mixture into a ball, shape into a 7 inch square. Cut into a 9-square grid, then cut each square diagonally to make 18 triangle-shaped mini scones. Arrange on a baking sheet. Bake for 12-17 minutes, or until you can see golden brown around the bottoms of the scones.
• Mix the ingredients for each icing in separate small bowls until smooth. Adjust food coloring as desired. While scones are still warm out of the oven, flip the scones top-side down and dip the tops into the icing, 9 of each flavor. Let excess icing drip off before putting right-side up on a wire rack. For easier cleanup, put wire rack on top of a baking sheet to catch drips. Let dry completely before storing in an airtight container. (if they are not completely cool and dry when you store them, the icing will be gooey instead of hard and shiny tomorrow!)