Scones are an easy but elegant option for afternoon tea. Infusing cream with Earl Grey provides a subtle hint of tea to the overall dish. Feel free to substitute a preferred kind of leaves.
Add flour, sugar, zest, salt, and baking powder to the bowl of an electric mixer fitted with a paddle attachment. Mix until combined, about 30 seconds. Add butter. Mix until the chunks are no bigger than a cranberry, about 1 minute.
In a separate bowl, whisk 1 egg. Add cream and mix. Add egg mixture to dry mixture and combine. Add apricots and mix for several seconds.
Scones are an easy but elegant option for afternoon tea. Infusing cream with Earl Grey provides a subtle hint of tea to the overall dish. Feel free to substitute a preferred kind of leaves.
Add flour, sugar, zest, salt, and baking powder to the bowl of an electric mixer fitted with a paddle attachment. Mix until combined, about 30 seconds. Add butter. Mix until the chunks are no bigger than a cranberry, about 1 minute.
In a separate bowl, whisk 1 egg. Add cream and mix. Add egg mixture to dry mixture and combine. Add apricots and mix for several seconds.
Preheat oven to 375˚F. Dust work surface, hands, and rolling pin with flour. Gather dough into a ball and roll out until it is an inch thick. Cut dough into circles with a cookie cutter and place on to a baking sheet lined with parchment paper. Whisk other egg in a small bowl and add a teaspoon of water. Brush egg wash on top of scones. Bake for 20-25 minutes, until light golden brown.
Bring cream to a boil in a saucepan, add tea bags, and shut off heat. Allow tea to steep for 5-10 minutes. Remove bags and transfer cream to an airtight container. Refrigerate until very cold, at least 5 hours. Pour cream into a bowl. Add sugar and vanilla paste. Using an electric mixer, beat until soft peaks have formed, about 3 minutes. Wrap and refrigerate until serving.
