Tetley Mint Tea and Chocolate Scones

Chocolate and mint come together for a perfect treat that’s sure to become a new holiday favourite!

Tetley Mint Tea and Chocolate Scones

Ingredients

  • 4 bags - Tetley Pure Peppermint Tea
  • 1 3/4 cups (425 mL) - all-purpose flour
  • 1/2 cup (125 mL) - granulated sugar
  • 1/3 cup (75 mL) - cocoa powder
  • 1 tbsp (15 mL) - baking powder
  • 1/2 tsp (2 mL) - baking soda
  • 1/4 tsp (1 mL) - salt
  • 1/2 cup (125 mL) - cold unsalted butter, cubed
  • 1/2 cup (125 mL) - chopped dark chocolate (70%)
  • 1/2 cup (125 mL) - buttermilk (approx.)
  • 1 - egg
  • 2 tbsp (30 mL) - coarse granulated sugar

Directions

  1. Preheat oven to 400°F (200°C). Line baking sheet with parchment paper; set aside.
  2. Remove tea leaves from bag; whisk with flour, granulated sugar, cocoa, baking powder, baking soda and salt. Using pastry cutter or two knives, cut butter into flour mixture until mixture resembles coarse breadcrumbs with a few pea-size pieces remaining. Stir in chocolate.
  3. Whisk buttermilk with egg. Using fork, stir into flour mixture to make ragged dough; transfer to well-floured work surface and shape into 8-inch (20 cm) round. Cut into 8 wedges.
  4. Place wedges 2 inches (5 cm) apart on prepared baking sheet; brush tops with additional buttermilk and sprinkle with coarse sugar. Bake for 15 to 18 minutes or until firm and flaky.