Energizer Pomegranate Tea Scones

INGREDIENTS:
2/3 cups pomegranate seeds, separated
1 tsp of brewed ONO Energizer Yogi pomegranate black tea
1/2 cup of pineapple juice
2 cups all purpose flour
1/3 cup sugar or 1/3 tsp of stevia
2 tsp baking powder
1/2 cup cold butter or margarine
½ cup of egg substitute (or 2 eggs)
1 tsp finely grated lemon zest
1 tsp vanilla extract
Half and half and sugar
Large rimless baking sheet, greased
DIRECTIONS:

Preheat your oven to 400◦F

1. In a small saucepan, heat 1/3 cup of the pomegranate seeds, 1 tsp of the ONO Energizer Yogi, and 1/2 cup of pineappple juice .
2. Once simmering, gently crush the seeds and tea with a spoon and simmer 3 minutes. Strain (discard the seeds and tea) and cool to room temperature.
3. Whisk together flour, sugar and baking powder in a large bowl.
4. Using a pastry blender or two forks, cut in the margarine until you have pea-sized crumbs (best not to use a food processor for this step).
5. Combine the eggs, zest and vanilla in a small bowl.
6. Add the pomegranate tea juice and mix well.
7. Add to the flour mixture and stir with a wooden spoon or hands.
8. Mix until dough comes together (don’t over mix). Flour your hands.
9. Roll dough into a 5-inch round.
10. Transfer round to baking sheet; lightly coat dough with half-and-half.
11. Sprinkle sugar over dough and score round into quarters.
12. Brush scones with egg yolk to create a golden brown crust.
13. Bake scones at 400°F for 20-25 minutes until golden brown.
14. Transfer to a rack to cool.

* Enjoy with a pot of ONO Caramel Slender.

In her pursuit of creating global health awareness, Phuong moved back to Michigan from Hawaii to start Ono Inc and its first line of lifestyle teas with her brother, Viet Le. In under a year, the Le’s passion for tea has caught the attention of exclusive resorts, hotels, restaurants, and specialty markets. Through her online personality, The Tea Chick, and its innovative blog, www.TheTeaChick.com, she keeps consumers educated and interested in the world of tea.