In celebration of Afternoon Tea Week, we are whipping up a storm in the kitchen to make some brew-tiful Orange Rooibos Cream Scones, satisfying all our fancy tea-party fantasies in the comfort of home.
Gently enveloped in the subtle aroma of tea and herbs, these scones are equal parts challenging and satisfying to make. But rest assured that after a taste of our special recipe, you’d definitely be itching to make another batch of this creamy, crumbly and devastatingly delicious pastry. (In this case, sharing is optional)
- 3 Kindred Teas Rooibos Orange teabags
- 2 cup plain flour
- 1 cup heavy cream
- 3/4 cup milk
- 1/2 cup brown sugar
- 1 tbsp baking powder
- 1/2 tsp baking soda
- 1 tsp salt
- 1 tsp vanilla essence
- 1 cup icing sugar
- 1 tbsp milk
- 2 tbsp orange juice
- orange zest, to garnish
- Heat up heavy cream and milk in a pot.
- Remove from heat just before it boils and steep 1 teabag in the cream mixture for 10 minutes.
- Remove tea bag and cool cream mixture in an ice-water bath.
- Add vanilla extract and chill in fridge till ready to be used.
- Remove contents from remaining 2 tea bags.
- Combine and sift tea leaves with flour, sugar, salt, baking powder and baking soda.
- Remove cream mixture from the fridge and set aside 2 tbsp for brushing. Drizzle remaining cream mixture onto the flour mixture. Stirring continuously, gently fold in to form a slightly wet dough.
- Divide dough into 2 and pat them on a floured surface into 3/4” thick circles. Transfer circles onto a baking sheet and slice into 6 wedges each. Gently pull them apart, brush the surface with the 2 tbsp cream mixture previously set aside and freeze for 30 minutes.
- Meanwhile, preheat oven to 210°C.
- Remove scones from freezer and bake for 20 minutes till edges are golden brown. To check, insert a toothpick into the centre; if it comes out clean, the scones are ready. Let cool completely on the tray for 5 minutes before transferring to wire rack.
- For glaze, stir milk and orange juice into icing sugar. Adjust consistency as desired by adding more sugar or milk.
- Drizzle glaze over cooled scones and sprinkle orange zest for garnish. Let sit for 30 minutes before serving.
- Scones can be stored in an airtight container in the fridge for up to a week. To reheat, bake at 150°C for 10 minutes.
With a distinctly lighter taste than most scones due to the absence of butter in our recipe, these Orange Rooibos Cream Scones pair wonderfully with a strong black or spice tea.
For more variety, we also recommend adding a splash of milk into your cuppa or matching the pastry with your trusty oolongs and be prepare to be amazed by the layers of flavours each tea combination can bring out!
Check out some of our favourites from teapasar’s website below:
- Haflong Tea’s The Purest Assam – Oriental Bliss
- The Hillcart Tales’ Imperial Earl Grey
- The Teh Company’s Liu Ji Xiang (六季香)