|A pretty plateful!|
One of my favourite teas is Lapsang Souchong. I used this to make a soup a while back, and it was great. I love Lapsang Souchong for its smoky aroma and flavour. It’s not for everyone and that’s okay. Not all teas are everyone’s cup! With the addition of rosemary and grated Parmesan cheese, the scones turned out quite well. Here’s how to do it:
- 300 g all purpose flour
- 6 g salt
- 15 g sugar
- 15 g baking powder
- 55 g butter
- 185 g milk
- 10 g Lapsang Souching leaves
- 5 g dried rosemary
- 40 g grated Parmesan cheese
- Place the first four items and the butter into a mixer and give it a whirl using the paddle.
- Add the milk and whirl until the mixture comes together.
- Mix in grinded Lapsang Souchong tea and rosemary leaves. I grinded mine in a pestle and mortar.
- Add the Parmesan cheese and give the whole mixture a quick whirl just to combine everything.
- Place the dough on a table and knead it just enough to gather it. Roll it out to about an inch thickness.
- Using a cookie cutter, cut out some rounds. I got eight pieces with this amount. Just enough for me!
- Brush an egg wash on top of each scone to give them a nice sheen.
- Bake at 350 °F for about 20 minutes or until scones turn a golden colour.
- Enjoy them fresh out of the oven with a slathering of butter.
|One for me!|
These scones had a rich, savory, smoky aroma and flavour all courtesy of Lapsang Souchong. The rosemary and Parmesan cheese added another layer of flavour, really elevating the scones to another level. I enjoyed mine warm with butter along with mugs of Assam tea. Really good!