Ingredients
Equipment
Method
For The Scones:
- Preheat oven to 400 degrees. Line sheet pan with parchment paper.
- Heat milk in the microwave until warm. Add tea bag and allow it to steep until the milk is a dark caramel color.
- In a medium sized mixing bowl, add allspice, then cut cold butter into dry scone mix using a pastry blender or fork. Blend until crumbly.
- Create a well in the center of the dry mixture. Add the eggs and milk, squeezing the tea bag well to remove the excess milk. Stir until well combined and the mixture is moist.
- If mixture is still dry and crumbly, add more milk, but only add it in small increments. A little will go a long way.
- Dump scone mixture onto parchment paper lined sheet pan, and shape into two even circles, about 1 inch thick.
- Use a knife to score each circle of dough into 8 equal pieces, then cut through the mixture and slightly pull each scone wedge out from one another for expansion room when baking.
- Bake for 12-15 minutes, or until golden brown.
- Set aside and cool for 5-10 minutes.
For The Glaze
- In the microwave, heat milk until warm. Add tea bag and allow it to steep until the milk is a dark caramel color.
- In a small mixing bowl, combine powdered sugar and milk, squeezing the tea bag well to remove the excess milk. Mix well, removing any lumps of powdered sugar with the back of a spoon against the sides of the bowl.
- Drizzle glaze onto cooled scones.
- Enjoy!