Cinnamon Almond & Oat Scones
Servings: 8
Ingredients
- 3/4 cup water
- 6 Bigelow Cinnamon Stick tea bags
- 1 1/4 cups oat flour How to make oat flour
- 1 cup of almond meal How to make almond meal
- 1/2 cup all-purpose flour or gluten-free flour
- 1/3 cup brown sugar
- 1 teaspoon pumpkin pie spice How to make pumpkin pie spice
- 3/4 teaspoon baking soda
- 2 tablespoons shortening or coconut oil
- 2 eggs beaten
- 3/4 cup cinnamon chips optional
Cinnamon Tea Glaze
- the remainder of the extra strong brewed Cinnamon Stick Tea
- 2 cups powdered sugar
Instructions
- Bring the water to a boil. Add tea bags and steep for 5 minutes. Squeeze all of the liquid out of the tea bags.
- In a large bowl, mix the oat flour, almond meal, all-purpose flour, sugar, pumpkin pie spice, and baking soda.
- Cut the shortening into the flour.
- Stir in 1/2 cup of the strong brewed tea.
- Add the eggs and mix well.
- Form the dough into a ball and place on greased baking sheet or pizza pan.
- Roll out the dough into a 9 inch circle. Use a pizza cutter to to divide the circle into 8 pieces.
- Place in the oven and bake at 425 degrees for 15 minutes.
- Place baking sheet on a cooling rack. Use a knife to slightly separate the scones.
- While the scones cool, mix together the remaining tea with the powdered sugar. Use a whisk and beat until all of the sugar has dissolved and is lump free.
- Top the scones with glaze by either pouring or drizzling the glaze over the scones.