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Ingredients
½ cup heavy cream
2 tablespoons Mango Green Tea, loose
2 cups all-purpose flour
½ cup granulated sugar
½ teaspoon salt
2 ½ teaspoons baking powder
½ cup unsalted butter, grated or cubed
1 large egg
1 ½ cups frozen blueberries
Directions
Combine heavy cream and loose tea in a container with a lid, let cold steep in the fridge at least 6 hours or overnight.
In a large bowl stir to combine flour, sugar, salt and baking powder.
Cut in butter until size resembles small peas and place bowl in freezer.
Strain heavy cream to remove loose tea. Whisk in the egg to the cream.
Remove flour mixture from freezer, drizzle cream over the flour mixture, add the blueberries, and mix until everything is evenly moistened.
Turn dough out onto counter and work dough into a ball, adding additional cream if dough appears too dry and will not come together.
Press dough into an 8-inch circle and cut into 8 wedges. Brush scones with additional cream and place in the freezer for 15 minutes.
Preheat oven to 400℉
Line a large baking tray with parchment paper, place scones 2-3 inches apart and bake for 20 to 25 minutes or until golden brown around the edges and top.
