Victorian Tea Scones

Ingredients

Makes: 8 Scones

• package (14 ounces) scone mix

• 6 ounces (1 1/2 sticks) cold butter, cut into pieces

• 2 tablespoons loose Victorian Earl Grey Tea with Rose Petals, plus more for sprinkling

• 3/4 cup cold water

Directions

Preheat oven to 425F

Place scone mix in a bowl and cut in butter with a pastry blender or with your hands until the mixture resembles coarse crumbs.  Stir in 2 tablespoons tea.  Add cold water and mix gently, just until dough holds together.  On a floured surface, using floured hands, pat dough into a 7-inch round about 3/4 inch thick.  Sprinkle a few loose tea leaves on top and gently press into dough.  Cut into 8 wedges.

Place wedges on baking sheet about 1 1/2 inches apart and bake for 10 to 12 minutes, or until lightly browned.