This recipe for whole wheat tea infused scones is made with Yerba Mate scented milk, crunchy walnuts and chewy dried apricots. Perfect for breakfast or a snack with a cup of tea! Thanks to Argentinian Yerba Mate for sponsoring this post.
When I Drink Yerba Mate
You don’t often see my bevs on the blog, but I alternate between water in my bottle, seltzer, and tea. (Also: wine and beer, but not everyday!) In the summer I drink a lot more cold seltzer and in the winter I drink a LOT of hot tea. Partly for hydration and partly to stay warm! Now that the seasons have changed, the hot tea habit is back full force. I brew yerba mate the late morning after my one (big) mug of coffee is gone and I have herbal or mint tea in the afternoon or evening when I need to go caffeine free. If I’m going to a party or planning to stay up late, a cup of yerba in the afternoon is the best kick to keep me going – because it’s not as jitter-inducing as coffee or espresso.
Tea Infused Scones
These scones are a modern take on a tea-time classic. Tea inside; tea on the side! Made with a whole wheat pastry dough, they’re on the healthy side and mixed with butter and Yerba Mate infused milk for a light tea flavor. The earthy flavors of the Yerba Mate are complemented with dried apricots, toasty walnuts and a splash of vanilla.
How To Make Them
Scones are one of those things that sound fancy but are really so easy! I used to be afraid of the “cut in the butter” step until I realized that your hands are the best kitchen tool you have. And you can really get a feel for the butter when you use them 🙂 Here’s a little video showing exactly how easy these scones are to make.
Yerba Mate Tea Infused Scones
This recipe for whole wheat tea infused scones is made with Yerba Mate scented milk, crunchy walnuts and chewy dried apricots. Light and crumbly, these scones are best out of the oven while warm!
- 1 tablespoon Yerba Mate tea leaves
- 1/2 cup milk
- 2 cups + 2 tbsp whole wheat pastry flour
- 2-3 tablespoons sugar
- 2 teaspoons baking powder
- ¼ teaspoon salt
- ¾ stick cold butter 6 tbsp, cut in small pieces
- ¼ cup mixed chopped walnuts and dried apricots
- 1 egg
- 1/2 teaspoon vanilla
In a small pot or saucepan, bring milk to a simmer on stovetop. Transfer to a mug or small bowl and using a tea ball, let the milk steep with the tea for at least 10 minutes (the stronger flavor will mellow out in the milk). Set aside and let cool.
Preheat oven to 375F and line a sheet pan with parchment paper. Sprinkle the parchment paper with a bit of flour and set aside.
Whisk together dry ingredients in a mixing bowl.
Add the butter to the same bowl, mixing in with either with a fork or pastry cutter, or with your hands.
Stir in any add-ins (chopped walnuts, dried apricots).
Whisk the cooled milk with the egg and vanilla, then slowly incorporate into the dry ingredients. Stir until just combined.
Turn out dough onto parchment paper sprinkled with flour. Shape into a flattened circle. Using a knife, cut the dough wedges.
Bake 20-25 minutes or until golden brown on top. Let cool 10 minutes. Serve with butter, jam, honey and a cup of tea!
More Yerba Mate Recipes
You can find Argentine Yerba Mate at speciality tea shops, Whole Foods, or on Amazon. Thanks to Argentine Yerba Mate for sponsoring this post!