Rooibos Scones

(makes 16)


  • 500ml wholewheat flour
  • 20ml baking powder
  • 2ml salt
  • 12,5ml sugar or sugar replacement
  • 50ml butter or coconut oil
  • 125ml milk
  • 125ml boiling water
  • 2 rooibos teabags
  • 1 egg, beaten


  • In a mug or jug, add 125ml boiling water to 2 rooibos teabags. Infuse tea until strong. Leave to cool.
  • Preheat oven to 220 degrees Celsius.
  • Add butter or coconut oil to dry ingredients and mix.
  • Add wet ingredients to mixture and stir until mixed.
  • Scoop mixture into greased muffin pan.
  • Bake for 15 minutes until golden brown

(Recipe courtesy Carmien rooibos tea)