Cranberry Scones with Elderberry Glaze | Tea Infused Scones

Looking for a unique baked good that is perfect for holiday gatherings? These cranberry scones have a unique twist because they are infused with herbal tea. For this recipe, I used Organic Vita Me Tea, an herbal blend packed with vitamins and antioxidants. The tea has a tart flavor that pairs perfectly with the cranberries and the elderberry glaze. 

Scones 

• 2 cups flour

• ⅓ cup granulated sugar

• 1 tablespoon granulated sugar, for topping

• 2 teaspoons baking powder

• ½ cup butter, frozen or very cold

• ½ cup milk

• 2 tablespoons Organic Vita Me Tea

• 1 teaspoon lemon juice

• 2 eggs, divided

• 1 teaspoon vanilla extract

• 1 cup fresh or frozen cranberries

Elderberry Glaze

• 1 cup powdered sugar

• 2 tablespoons strongly brewed Organic Elderberry Tea, cooled

• ½–1 tablespoon lemon juice, as needed

Infuse the Milk:

1. Gently heat the milk until steaming but not boiling.

2. Add the Organic Vita Me Tea and steep for 7–10 minutes. For a stronger berry flavor, steep toward the longer end of the range.

3. Strain the tea-infused milk thoroughly, pressing gently on the tea leaves to extract the liquid.

4. Measure the infused milk again. If you've lost some liquid during steeping, add enough additional milk to return to ½ cup.

5. Allow the infused milk to cool completely before using.

Make the Scones: 

1. Preheat the oven to 400°F and line a baking sheet with parchment paper.

2. In a large bowl, whisk together the flour, ⅓ cup granulated sugar, and baking powder.

3. Grate the frozen dairy-free butter into the flour mixture. Toss gently until the butter is evenly distributed and coated in flour.

4. In a separate bowl, whisk together the cooled Vita Me-infused milk, lemon juice, 1 egg, and vanilla extract.

5. Pour the wet ingredients into the dry ingredients and gently mix until the dough is just beginning to come together.

6. Fold in the cranberries, being careful not to overmix the dough.

7. Transfer the dough to a lightly floured surface and gently form it into a round approximately 1 inch thick.

8. Cut the round into 8 wedges and transfer them to the prepared baking sheet.

9. Beat the remaining egg and lightly brush it over the tops of the scones. Sprinkle with the remaining tablespoon of granulated sugar.

10. Bake for approximately 18–20 minutes, or until the scones are lightly golden and cooked through.

11. Transfer to a cooling rack and allow the scones to cool before glazing.

Make the Glaze: 

1. Brew the Organic Elderberry Tea strongly and allow it to cool completely.

2. Add the powdered sugar to a small bowl.

3. Whisk in 2 tablespoons of the cooled elderberry tea.

4. Add lemon juice a little at a time until the glaze reaches a thick consistency. 

5. Drizzle generously over the cooled Vita Me scones and allow the glaze to set before serving.