Earl Grey Honey Scones
Makes about 12 scones  
 
Ingredients
Scones

• 3 cups all purpose flour
• 1 cup almond flour
• 1 teaspoon baking powder
• ½ cup cold butter
• ⅓ cup honey
• ¼ cup sugar
• 2 eggs
• ½ cup milk or buttermilk
• 2 Earl Grey teabags
• 1 teaspoon vanilla extract
• ½ cup sliced almonds crushed

Glaze

• ½ cup confectioners sugar
• 2 teaspoons rose water
• ¼ cup white chocolate

 
Directions
Scones

1. Heat over to 375° F. Line a baking sheet with parchment paper.
2. Tear apart tea bags and add to milk.
3. Heat milk and tea in a saucepan on medium heat for at least five minutes. The tea should darken the milk and milk should be near scalding.
4. Remove from heat and let cool to room temperature.
5. Whisk together dry ingredients.
6. Grate butter with the largest size of a cheese grater and work into dry ingredients with you fingers or two knifes. Incorporate butter until batter resembles course crumbles.
7. Add sliced almonds and mix to incorporate.
8. Add the eggs and vanilla to the cooled milk mixture and lightly beat.
9. Mix wet and dry ingredients until well incorporated.
10. Turn the batter onto a floured surface and shape into a large circle about ¾ inch thick. Cut scones into wedges with a floured knife.
11. Place wedges on lined baking sheet and bake 25-30 minutes until edges are browned.
12. Cool on wire rack. 

Glaze

1. In a saucepan combine confectioners sugar, rose water, and white chocolate.
2. Heat and mix until smooth.
3. Drizzle glaze over cooled scones. 

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