It's a tea version of my no-oil, no-egg biscuit.Increase the amount of sugar if you have a sweet tooth. If you increase the baking time but they're not hardening, lower the temperature and bake slowly. Even if they are a little soft, they will harden when cooled. *This recipe makes hard biscuits. Recipe by Gochitora

More details athttp://www.chez-k.org/hot-biscuits-scone/black-tea/

I think about a nice afternoon tea😊

In order to make snacks that were gentle on the body and the wallet, I am always thinking of snacks that use small amounts of butter, eggs, and sugar (or don't use at all).You can use potato starch flour in place of the corn starch. When molding in steps 5~7, roll out the dough to about 3 mm thick with a rolling pin, and cut out with a cookie cutter if you like. I don't mind, but cutting it with a cup and serrating the edges will give it a simple appearance and will bring out the delicious crunchiness; it is also more fun to squeeze the edges, so I recommend making it with your kids. Recipe by caramel-cookie

These are small bite-sized scones that can be eaten up in one go without leftovers.I used Earl Grey tea bags from Lipton.If the dough is too soft at step 5, chill in the refrigerator before cutting it. Recipe by *sarasa*

This is a variation of my Pancake Mix Chocolate Scones.Please adjust the amount of black tea leaves used as desired. Recipe by Eiyoushino recipe

add jam and top with whipped cream :evilgrin

Easy and simple plain scone. I fold the dough up several times, so they are well risen! Also recommended for breakfast! Please be careful not to melt the butter. If the dough becomes soft on the way, please cool it once.

~(o.o)~

mmm very good

The amanatto I bought and was planning to add to bread dough was about to expire...I felt like eating scones, so I mixed in the amanatto and made these. These Japanese-style scones turned out to be just the right flavor combination for me.For details on how to make scones, please refer to this recipe: My Scones Recipe by Yukiline