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tea infused scones

Yerba Mate Tea Infused Scones

This recipe for whole wheat tea infused scones is made with Yerba Mate scented milk, crunchy walnuts and chewy dried apricots. Light and crumbly, these scones are best out of the oven while warm!
Course Breakfast, Tea
Cuisine American
Keyword scones, tea, walnuts
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 8 scones


  • 1 tablespoon Yerba Mate tea leaves
  • 1/2 cup milk
  • 2 cups + 2 tbsp whole wheat pastry flour
  • 2-3 tablespoons sugar
  • 2 teaspoons baking powder
  • ¼ teaspoon salt
  • ¾ stick cold butter 6 tbsp, cut in small pieces
  • ¼ cup mixed chopped walnuts and dried apricots
  • 1 egg
  • 1/2 teaspoon vanilla


  • In a small pot or saucepan, bring milk to a simmer on stovetop. Transfer to a mug or small bowl and using a tea ball, let the milk steep with the tea for at least 10 minutes (the stronger flavor will mellow out in the milk). Set aside and let cool.
  • Preheat oven to 375F and line a sheet pan with parchment paper. Sprinkle the parchment paper with a bit of flour and set aside.
  • Whisk together dry ingredients in a mixing bowl.
  • Add the butter to the same bowl, mixing in with either with a fork or pastry cutter, or with your hands.
  • Stir in any add-ins (chopped walnuts, dried apricots).
  • Whisk the cooled milk with the egg and vanilla, then slowly incorporate into the dry ingredients. Stir until just combined.
  • Turn out dough onto parchment paper sprinkled with flour. Shape into a flattened circle. Using a knife, cut the dough wedges.
  • Bake 20-25 minutes or until golden brown on top. Let cool 10 minutes. Serve with butter, jam, honey and a cup of tea!