YIELD: 16 petite scones
Preheat oven to 400F. Steep 2 of the tea bags in the warmed heavy cream, let sit for 15 minutes.
In a stand mixer with the paddle attachment, mix the flour, coconut palm sugar, baking powder, salt and butter until it resembles a course meal.
In a separate bowl, whisk together the egg, heavy cream and vanilla. Add the wet ingredients to the dry ingredients and mix just until the ingredients start to come together.
On a floured surface, shape the dough into two round circles about 1/2″ thick. Cut the circle into quarters, and then each quarter in half so you have 8 small triangles. Repeat this step with the second piece of dough.
Place each scone on a baking sheet, leave some room and bake for 10-15 minutes until the bottoms start to turn golden brown. Cool on a wire rack.
Steep the last the tea bags in the warmed milk, let sit for 15 minutes. Take 2-3 tablespoons of the milk, add to the powdered sugar and whisk smooth. Heat for 15 seconds to get it even smoother. Dip each cooled scone in the glaze and cool on a wire rack.
*Nutrition information can vary for a recipe based on factors such as precision of measurements, brands, ingredient freshness, or the source of nutrition data. We strive to keep the information as accurate as possible, but make no warranties regarding its accuracy. We encourage readers to make their own calculations based on the actual ingredients used in your recipe, using your preferred nutrition calculator. The author(s) of the website are not registered dietitians or medical professionals. Any recommendations are made based on our research or personal experience, but shall not be construed as medical or nutritional advice. You are fully responsible for any actions you take and any consequences that occur as a result of anything you read on this website. Please see Nutritional Disclaimer page for more information.
I'll be dropping in with recipe inspo and nutrition content that you will be actually interested in, because no one likes getting junk mail, am I right?