Bacon, Sage and Majani Tea Savory Scone

20 cups AP Flour

1 cup baking powder

1/4 cup coarsely ground tea

5 teaspoons salt

2 teaspoons sugar

25 oz butter

60 oz buttermilk

crumbled cooked bacon or chopped ham

chopped sage or scallions (if using scallions, switch to a milder tea)

cracked pepper

With paddle attachment, combine flour, baking powder, salt, sugar, tea and cracked black pepper on low.  Gradually add cubed butter until crumbly, about the size of peas.

Add crumbled bacon and sage (or scallions) and most of the buttermilk just barely mixing to incorporate.  Add remaining buttermilk if dry.  Be careful not to overwork,  Form and chill or freeze.

Back thawed at 375 low fan until baked through

Recipe by Cynthia Gold - Tea Sommelier at  L'Espalier and Author of Culinary Tea: More than 150 Recipes Steeped in Tradition from around the World.