Teatime!

Tea infused blackcurrant scones

Ingredients:
2 large eggs
1/2 cup whole milk
1 black-tea teabag such as PG Tipps
3c AP flour
2 Tbsp sugar
1 heaping Tbsp baking powder
Pinch salt

10 Tbsp unsalted butter
1/2c dried currants
1/4 cup buttermilk for brushing

Jammy Whipped Cream:
1c Heavy Cream
2tsp fresh blackberry jam (or jam of choice) 

Steps:
1. Move oven rack into the center of the oven. Line a tray with a sillpat or parchment paper. Preheat to 425.
2. Heat milk in microwave for about 35 seconds. Add teabag and let steep for about 10 minutes. Check for strength and remove bag when complete. 
3. With a fork, mix the eggs and combine with the tea infused milk. Set aside. 
4. Combine the dry ingredients into the mixing bowl (flour, salt, sugar, baking powder) and mix gently to combine with the paddle attachment.
5. Cut the cold butter into pieces and add to the flour. Mix on medium/medium-low speed until the mixture is combined and looks like pebbles. 
6. On low speed add the dried currants and then add the tea infused milk and eggs. Mix until just combined, but do not overmix.
7. With floured hands, knead the dough. Add to a floured surface (such as the Silpat) and roll out until desired thickness.

8 Using a biscuit cutter, dip in flour and press straight down on the dough and place on baking sheet with Silpat or parchment paper. 
9. Brush scone tops with a touch of good buttermilk and place in oven.
10. Reduce heat to 400 F and bake for 20 minutes. Cool slightly and serve with the jammy whipped cream.

For Whipped cream:
Beat the cream in a cold mixing bowl until soft peaks are forming. Add the jam and mix it into the whipped cream. Finish on medium-high speed until it is the proper consistency.