Victorian Tea Scones
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
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.