- 2 cups all-purpose flour
- 3 tablespoons granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 6 tablespoons COLD unsalted butter (cut into tabs)
- 1 cup milk
- 1 peach tea bag
- ½ teaspoon vanilla extract
- 1 cup drained, cubed canned peaches
First bring milk to a slow boil, turn off heat and steep tea bag for 20 minutes. Pour in heat safe bowl and place in fridge or freezer to cool completely.
Combine all dry ingredients in a large bowl (flour, sugar, baking powder, salt, cinnamon). Set aside.
Drain peaches and add into flour mixture.
Take your tabs of butter out of the freezer and with your hands or pastry blender, mix in all the butter into flour mixture until combined and crumbly.
Next, take your cooled tea-infused milk and add that to the dry mixture. Stir or knead until a ball forms.
Place ball of dough on a cookie sheet lined with a silicone baking mat. Add a touch of flour and knead a bit more, then pat down to form a 1 inch thick circle. Cut 6-8 slices into dough, depending on how big you want your slices.
Place in freezer while you preheat your oven to 400 degrees.
Baste top of dough with milk and bake for about 20 minutes.
This recipe was inspired by the Great American Family movie “The English Estate” . The England native in this movie was very serious about teaching the “American” how to make a proper tea. She wasn’t too keen on the lack of sweetness, but what better way to sweeten up tea than with a yummy scone! Peach tea is my favorite and it was a no brainer for me to infuse it into this recipe!