Celestial Seasonings Raspberry Zinger Scones

Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper. Brew 2 bags of Celestial Seasonings Raspberry Zinger tea in 1/4 cup hot water, steep 5 minutes, then remove bags and cool tea completely.

In a large bowl, whisk together all-purpose flour, granulated sugar, baking powder, and salt.

Add cold, cubed unsalted butter to the dry ingredients. Use a pastry blender or fingertips to cut butter into the flour until mixture resembles coarse crumbs with some pea-sized pieces.

In a separate bowl, whisk milk, egg, and cooled brewed tea. Pour into the flour–butter mixture and stir until just combined.

Gently fold dried cranberries into the dough until no dry streaks remain.

Turn dough onto a lightly floured surface. Pat into a circle about 3/4–1" thick. Cut into 8 wedges or use a 2.5" round cutter.

Transfer scones to the prepared sheet and bake 15–18 minutes, or until golden brown and a toothpick comes out clean.

Let scones cool on the baking sheet a few minutes, then move to a wire rack. Serve warm with clotted cream or jam.