These lighter textured scones feature the distinctive bergamot flavor of Earl Grey tea and make a lovely side item for breakfast or brunch. Makes 8 scones.
Ingredients:
- ¼ C boiling water
- 1 bag of Earl Grey tea
- ¼ C butter, melted
- ½ C white sugar
- 2 eggs
- 1 t vanilla
- ¾ C white rice flour
- ¾ C tapioca flour
- ½ C almond flour
- 2 t baking powder
- ½ t xanthan gum
Preheat oven to 375 degrees.
Pour boiling water over Earl Gray tea bag and allow to sit for 5 minutes or until tea water is dark.
Whisk tea water, melted butter and vanilla together.
Add sugar and whisk until combined. Add egg and mix.
Combine flours, baking powder, and xanthan gum in separate bowl. Then add dry ingredients to wet mixture all at once and use hand or stand mixer on medium until thoroughly combined.
Put batter in greased 8” cake pan and gently spread as needed to level.
Bake at 375 degrees for 18 – 20 minutes or until set and edges start to brown.
Remove from oven. Carefully invert pan onto parchment paper covered cookie sheet.
Leave scone ‘cake’ upside down. Using a serrated knife, gently cut into 8 pie-shaped pieces.
Move the wedge-shaped scones apart so there’s space between them. Put back in the oven for 3 – 4 minutes. Remove and place on rack to cool.
Enjoy!
