Honey Cardamom Scones, Chai Scones, and Earl Gray Tea Scones

Honey Cardamom Scones

There is something so special about having warm biscuits or scones in the morning. I can have them for breakfast often because I take some help from Bisquick. I also cook them in the toaster oven, which preheats quickly and doesn't heat up the whole house. I also love to add chia seeds to my scones. They add a poppyseed-like texture and a bit of extra nutrition. I like to make six giant scones out of this for several hearty breakfasts. Here are some variations I love:

Cardamom is one of my favorite spices. It has such an exotic, spicy, flowery quality to it. My honey cardamom scones really showcase its flavor well.

Honey Cardamom Scones
2 cups Bisquick or other biscuit mix
1 t ground cardamom
pinch of salt
1/4 cup honey
1/2-2/3 cup milk of choice (to get dough to the right consistency)
Optional add ins: chia seeds (I like 2-3 T), chopped pistachios, pumkin seeds, or golden raisins

Mix dry ingredients together, add wet ingredients, and stir gently until combined into a thick dough. I make these using a "drop biscuit" technique so I don't have to roll anything out. To do this, I take two large spoons and plop spoonfuls of dough onto the pan, making about 6 big scones. You can use the spoons to shape the dough into round domes, but they will still be a little craggily, and that's part of their charm! Bake at 425 for 12-15 minutes.



These scones are made with whole tea leaves! I love the delicate spices that Chai or Earl Gray teas bring to these snacks. 

Chai Tea or Earl Gray Tea Scones

Fresh out of the toaster oven!

1/2-2/3 cup milk of choice
Contents of three bags Chai or Earl Gray tea (or 1.5 T loose tea, ground finer in a mortar and pestle)
2 cups Bisquick or other biscuit mix
1/4 cup honey, sugar, or Splenda
Optional add ins: chia seeds (I like 2-3 T), chopped walnuts, pecans, or golden raisins

Empty tea bags into milk and heat until just simmering in microwave or on the stovetop. Let steep and cool for a few minutes.

 

Mix dry ingredients together, add wet ingredients, and stir gently until combined into a thick dough. I make these using a "drop biscuit" technique so I don't have to roll anything out. To do this, I take two large spoons and plop spoonfuls of dough onto the pan, making about 6 big scones. You can use the spoons to shape the dough into round domes, but they will still be a little craggily, and that's part of their charm! Bake at 425 for 12-15 minutes.