Blueberry Scones with Tea Glaze

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These Blueberry Scones with Tea Glaze make a delicious breakfast...

paired perfectly with Bigelow's American Breakfast Tea.

Blueberries and lemons go together like....well, tea and scones {ahem}. 
I was able to try this Bigelow American Breakfast Black Tea and Lemon when I was on my Bigelow trip to Fairfield, Connecticut back in the fall {read all about that fun here}. It was so yummy and the perfect way to kick off the day. I was delighted to find it here in my own Walmart. Now, I enjoy it on a regular basis. Since I love the lemon version of this tea, I just knew something blueberry-filled needed to go with this. Breakfast eureka, y'all! This scone and tea combination was fantastic. Check out the details below.

The American Breakfast blend from Bigelow Tea has 50% more caffeine...the perfect way to start your day {or maybe perk up your afternoon!}. Tea gets its all-natural lift from Theanine, a naturally occurring compound that is unique to tea. This, along with with caffeine, gives you a sustained energy boost along with a feeling of relaxation and focus that only tea can provide. 

I'm sure you know that I really do love Bigelow Tea! Their company is amazing, as I found out on my trip this fall. Bigelow also sends almost 4 million bags of tea to troops overseas with Bigelow's Tea for Troops program. Find additional information about Tea for Troops here.

If you'd like to take your own amazing tea trip, Bigelow Tea's Charleston Tea Plantation is America's largest working tea garden. And guests are invited to the Charleston Tea Plantation for weddings, tours and even a variety of music festivals. It's a tea-riffic way to experience historic Southern culture and a living piece of American history!

Blueberry Scones with Tea Glaze

<<<CLICK HERE FOR PRINTABLE VERSION>>>

Ingredients:

- 2 cups sifted, all-purpose flour

- 3 tablespoons baking powder

- 3 tablespoons sugar

- 1/4 teaspoon sea salt

- 1 stick salted, cold butter

- 1 cup fresh blueberries

- 1/2 teaspoon vanilla extract

- 1 cup heavy cream + 2 tablespoons, divided

Tea Glaze:

- 1 cup sifted powdered sugar

- 1/4 cup brewed Bigelow American Breakfast Tea

Directions:

Preheat oven to 400 degrees. 

In the bowl of a food processor, combine flour, baking powder, sugar, and salt. Pulse just until blended. Cut in pats of the cold butter and process until mixture is crumbly, but not over-mixed (the butter pieces should be the size of small peas). Pour mixture into large bowl and fold in blueberries and vanilla extract. Make a small well in the middle of the mixture and pour in heavy cream. Mix just until ingredients are combined.

Turn out dough onto floured surface and form a circle, with dough being about 1/2" thick. Cut triangles out with a pizza cutter or knife. Take remaining 2 tablespoons of cream and brush over scones. I prefer to transfer the individual scones to a parchment lined baking sheet to bake, instead of baking them in their circle...but this is just my own preference.

Bake for 16-20 minutes, checking for doneness.

Whisk together powdered sugar and Bigelow American Breakfast Tea until smooth. Drizzle over warm scones and enjoy with a cup of Bigelow American Breakfast Tea.

<<<CLICK HERE FOR PRINTABLE VERSION>>>

These scones are so delicious and moist. The glaze really blends nicely with all of the flavors. 
It's a delicious and uplifting way to start the day.

Bigelow Tea is All American: 100% American made by an American Family; an American Company for the American consumer. 

And I can always grab a box or two at my local Walmart. 

And be sure to follow the Bigelow Tea Pinterest board below for more tasty ideas:

And follow Bigelow on Facebook and Twitter for more deliciousness.





What is your favorite treat to enjoy with your tea?

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