Candied hibiscus is wonderfully fruity and tangy, like candied citrus. It works wonderfully in these fuchsia-hued scones! The candied hibiscus takes some time to make, but it is worth it. Scone recipe modified from this recipe by Madhuram's Eggless Cooking. Makes 8 scones.
- 2 cups all-purpose flour
- 1/4 cup brown sugar
- 1 1/4 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/2 cup butter or vegan butter, cold
- 3/4 cup milk (dairy or non-dairy)
- 1 cup water
- 5 tbsp maple syrup
- 5 tbsp Hibiscus Tea
- Powdered sugar, for dusting
- To make the candied hibiscus, combine the water, half of the hibiscus tea, and the maple syrup and simmer over low heat until the water evaporates and the hibiscus is softened. This will take about 1 hour.
- Bring the milk to a boil.
- Grind the tea remaining tea leaves to a powder in a coffee or spice grinder. If some large pieces are left, this is okay, because we will strain the tea later. The finer the powder, the stronger the Hibiscus flavor!
- Combine the milk and tea powder and let set for 5-10 minutes. The milk will curdle, but this is fine - you just made "buttermilk"!
- Meanwhile, combine the dry ingredients.
- Cut the butter into the dry ingredients one small piece at a time and mix using a beater or stand mixer.
- Strain the milk and tea mixture into the dough and combine, then add the candied hibiscus and combine.
- Pat the dough into a circle about 1 inch thick on a baking sheet, then cut into 8 pieces.
- Bake at 400° F for about 20 minutes.
- After the scones have cooled, dust with powdered sugar and serve.