Tea and Double Chocolate Raspberry Scones
Sponsored post by Mirum Shopper. All opinions are my own.
Is there any other phrase that promises splendid calm and quiet like tea time?
When I make space for tea, I can count on quiet moments of stillness and restoration. No matter I am frazzled by a hectic day, tired from a late night, or in the middle of a perplexing debate with myself. Tranquility shows up with a cup of tea.
Is it my imagination? Or because I expect it?
All I know for sure is, it happens. And it doesn’t have to be a moment of solitude. In fact, sharing tea time is a pleasant diversion from life’s mundane necessities (and noisy little boys!).
You just need to invite the right companion and the best tea.
As far as the best tea, Target has an ample selection of the new Pure Leaf loose and bagged teas. Pure Leaf teas are a unique blend of quality long-leaf teas made with real fruit pieces, petals, and herbs.
They say they’re picked at some of the finest-quality tea estates in India, Kenya, Indonesia, and Sri Lanka and then rolled, dried and expertly crafted for the exceptional taste.
Flavors include English Breakfast Black Tea, Gunpowder Green Tea, Black Tea with Vanilla, Chai Tea, and Green Tea with Mint.
I brew it per the package directions. Whether I drink it hot or add a teaspoon of raw sugar to the warm tea before pouring over ice, I assure you it is delicious.
Adding a splash of half and half and double chocolate raspberry scones really mellows me out!
I’d invite you to share tea and scones with me right now if you were here. As an alternative, I’ll drink the tea and eat the scones. My share and yours. 🙂
Yup. Tea time is the perfect mid-day indulgence. Try it for yourself.
- 2 1/4 cups flour
- 1/3 cup sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- 6 tablespoons cold butter, cubed
- ¾ cup cold whipping cream (plus more for brushing)
- 2 eggs
- 1 teaspoon vanilla
- ½ cup white chocolate chips
- ½ cup semi-sweet chocolate chips
- 6 ounces frozen raspberries
- In bowl of a stand mixer, add dry ingredients. Add cold cubed butter and use paddle attachment to cut butter into flour.
- In a separate bowl, combine whipping cream, eggs, and vanilla.
- Once butter is in tiny pea-size pieces, add wet ingredients and mix until just combined. Turn off mixer; scrape down bottom of bowl; stir in any extra flour on the bottom. Add chocolate chips and mix on low. When chips are incorporated throughout, add frozen raspberries and mix until just combined. (Not too much, you don’t want to break them up. It’ll make the dough really wet and hard to work with.)
- Turn dough out onto a floured surface and work into a circle. Use a rolling pin covered in flour to roll out to 1 inch thickness.
- Use a round cookie cutter to cut out scones. Transfer to baking sheet lined with parchment paper. Brush each scone with extra whipping cream.
- Bake at 400 for 14-16 minutes or until golden brown.
- For the tea, I just brewed it according to package directions. For the tea, I added a teaspoon of raw sugar to the warm tea before pouring over ice. I finished off with a little half and half.
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