Description
Delightful Earl Grey Scones infused with aromatic tea leaves and a hint of vanilla, this recipe yields tender, flaky scones perfect for tea time or breakfast. Enhanced with a smooth vanilla glaze and optional lavender for a floral touch, these scones are easy to make and bake to golden perfection in just 35 minutes.
Ingredients
Scones
- 2 cups all-purpose flour
- ½ cup granulated sugar
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 6 teabags Earl Grey Tea (each teabag contains about 1 teaspoon; use 7 teabags for more flavor)
- 6 tablespoons unsalted butter, very cold
- ½ cup cream (can substitute with half and half, milk, or buttermilk)
- 1 large egg
- 2 teaspoons pure vanilla extract
Glaze
- 1 cup powdered sugar
- 2 teaspoons milk (can substitute with cream)
- ½ teaspoon pure vanilla extract
- 1 tablespoon dried lavender (optional)
Instructions
- Preheat Oven: Preheat your oven to 400°F (205°C) to ensure it reaches the ideal temperature for baking the scones evenly.
- Combine Dry Ingredients: In a large mixing bowl, measure and combine the all-purpose flour, granulated sugar, baking powder, and salt. Open each Earl Grey tea bag and add the dry tea leaves to the flour mixture, stirring well to distribute the tea evenly.
- Prepare Wet Ingredients: In a separate small bowl, whisk together the egg, cream (or chosen dairy substitute), and vanilla extract. Set aside this mixture to be added later.
- Cut in Butter: Cut the very cold unsalted butter into small cubes and add them to the dry flour and tea mixture. Using a pastry cutter or two knives in a criss-cross motion, quickly incorporate the butter into the flour until the mixture resembles pea-sized crumbs.
- Form Dough: Pour the wet ingredients into the dry mixture and gently mix just until moistened, forming a loose dough ball. Avoid overmixing to ensure flaky scones.
- Shape Dough: Transfer the dough onto a floured clean surface. With your hands, bring the dough together into a ball, then use a rolling pin or your hands to flatten it into an 8-inch circle approximately ¼ inch thick.
- Cut Scones: Using a sharp knife or bench scraper, cut the dough circle into 8 equal triangles. Carefully transfer these pieces to a parchment-lined baking sheet, spacing them apart.
- Bake: Place the baking sheet in the preheated oven and bake for 15-20 minutes or until the scone edges turn golden brown and a toothpick inserted comes out clean.
- Cool: Remove the scones from the oven and let them rest briefly. Transfer to a wire rack to cool slightly.
- Prepare Glaze: While the scones are still warm, mix the powdered sugar, milk, and vanilla extract in a small bowl until smooth. If the glaze is too thick, add a little more milk. If desired, stir in or sprinkle dried lavender over the glaze for a floral accent.
- Glaze the Scones: Drizzle the glaze over the warm scones. Allow to set before serving to enjoy a sweet finish.
- Optional Mini Scones: For smaller scones, press the dough into two 5-inch discs instead of one large circle and cut each disc into 8 wedges, then bake as instructed.
Notes
- You can customize the intensity of the Earl Grey flavor by adjusting the number of tea bags used. Seven bags yield a stronger tea flavor.
- Butter must be very cold; this helps create flaky layers when baking.
- Do not overmix the dough to preserve tenderness and flakiness.
- Substitute cream with half and half, milk, or buttermilk according to your preference or dietary needs.
- Lavender is optional and can be added to the glaze or sprinkled on top for an aromatic touch.
- These scones are best enjoyed fresh but can be stored in an airtight container for up to 2 days or frozen for longer storage.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Snack, Tea Time
- Method: Baking
- Cuisine: British
