Ingredients

• 2 heaping Tbsp Earl Grey Tea Leaves removed from teabags
• 2 1/2 cups Unbleached White All-Purpose Flour
• 2 cups Almond Flour
• 1/3 cup Granulated Sugar
• 1/2 tsp Baking Soda
• 2 1/2 tsp Baking Powder
• 3/4 tsp Salt
• 3/4 cup Unsalted Butter cut into 1/2-inch pieces
• 1 1/4 cups Skim Milk or use unsweetened almond milk
• 1/2 tsp Vanilla Extract

Instructions

1. Preheat the oven to 425°F.
2. Steep 1 heaping teaspoon of Earl Grey tea leaves in 1/4 cup boiling hot water for 3 minutes or more, until very strong. Set aside.
3. Place the remaining tea leaves in a large mixing bowl and add all purpose flour, almond flour, sugar, baking soda, baking powder and salt. Whisk until combined.
4. With clean hands, work butter pieces into the dry mixture until thoroughly incorporated.
5. Make a well in the center of the dry ingredients and pour in milk, vanilla extract and the brewed tea. Combine the ingredients until all the dry mix is wet. Do not knead. If the mixture is extremely wet and is sticking to your hands, add more all purpose flour in 1/4 cup increments until it no longer sticks to hands.
6. Turn the mixture onto a floured surface and gather the dough together. Gently pat the dough to make a circle about 1 1/2 inches thick.
7. Using a pizza cutter or knife, cut the scones into 8-10 even wedges and lay them on a nonstick baking sheet (in the same pizza shape as shown in the photos above).
8. Brush with milk and sprinkle with sugar. Bake for 20-25 minutes or until golden brown.