Spiced Scones with Tea-Soaked California Raisins - California Raisins
By Hanna Sheinin, Fifth Place Celebrating Scones with Pastry Chicago Plump raisins in flavorful tea and spice liberally for a great scone!
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Cooking tools:
- Grater
- Cake pan
- Rolling pin
- Pastry brush
- Cooling rack
- Chef's knife
- Cutting board
- Parchment paper
- Plastic wrap
- Aluminum foil
- Measuring cup
- Measuring spoon
- Mixing bowl
- Saucepan
- Whisk
- Spatula
- Baking sheet
- Plate
- Airtight container
- Oven
- Stove
- Refrigerator
- Freezer
Ingredients
- 1 Cup water
- 2 individual bags citrus-flavored black tea
- 1 Cup (8 ounces) Zante currants or California raisins
- 16 Tablespoons (2 sticks) unsalted butter, divided
- 1 Cup whole milk
- 1 Cup sour cream
- 1 teaspoon fresh lemon zest
- 2 Cups all-purpose flour
- 1 Cup sugar
- 2 Teaspoons baking powder
- 1 Teaspoon baking soda
- 1 Teaspoon table salt
- 1 teaspoon dried lemon peel
- 1 teaspoon ground cardamom
- 1 teaspoon ground nutmeg
- 1 Tablespoon ground cinnamon
- 1 Tablespoon sugar; for sprinkling
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