Earl Grey Scones Recipe
Earl Grey Scones- Perfectly light and tender scones with earl grey tea leaves and a vanilla bean glaze. These scones are perfect for breakfast or afternoon tea.
Ingredients
Earl Grey Scones
- 2 Cups All Purpose Flour
- 1 tablespoon Baking Powder
- 3 tablespoon Sugar
- ½ tsp Salt
- 6 tablespoon Unsalted Butter Cold, Shredded
- 1 ¼ cup Heavy Cream
- 3 tea bags Earl Grey see notes
Vanilla Bean Glaze
- 2 cups Powdered Sugar
- 1 teaspoon Vanilla Bean Paste Vanilla Extract
- 2 to 4 tbsp Heavy Cream/Milk
Scone Wash
- 3 tablespoon Heavy Cream
Instructions
Butter:
- Freeze butter for 10–15 minutes, then grate it into fine pieces using a box grater. This helps distribute the butter evenly throughout the dough. Return the grated butter to the freezer until needed.
- Option B: Cut cold butter into ½-inch cubes, keeping it as cold as possible.
Earl Grey Tea:
- Heat the heavy cream in a small pot until just simmering. Add the Earl Grey tea bag and steep for 10 minutes. Remove the tea bag and let the cream cool to room temperature.
- Transfer to the fridge or freezer until completely chilled. Prepare ahead of time, as the cream needs to be cold before adding it to the scone dough.
Scone Dough:
- Preheat oven to 400F and line a baking sheet with parchment paper.
- In the bowl of a stand mixer fitted with the paddle attachment, add the dry ingredients and tea leaves from two Earl Grey tea bags. Add the cold butter and mix on low until the butter is broken down into pea-sized pieces. The time will vary depending on the size of the butter pieces.
- Once the butter is covered in flour add in half pf the steeped heavy cream. The dough should slowly start coming together. You'll see dry flour at the bottom of the mixer and pour the heavy cream on to it to directly moistened the dry spot. Mix until the dough just comes together and then pour out onto a cleaned lightly floured surface.
- Form the earl grey scone dough into a ball and then flatten with a rolling pin until it's about ½ inch thick. You should get 6 large or 8 smaller triangle scones. A circle cookie cutter can be used but you'll risk the flaky scone texture by trying to re-roll the dough and cut more scones out of it.
- Place scones on the prepared baking sheet allow it some wiggle room for it to spread.
- Brush the tops of the scones with heavy cream
- Bake the scones in the middle rack oven for 14 to 16 minutes. The top and sides of the scones will be a golden-brown color.
- Once scones are out of the oven allow them to cool.
Vanilla Bean Glaze:
- In a small bowl add in the powdered sugar, vanilla paste and half the heavy cream. Mix with a whisk until there are no lumps, slowly adding one tablespoon of heavy cream at a time until desired consistency.
Assembly:
- Drizzle the glaze on the scones if desired and then allow the icing to harden before enjoying!
Notes
Notes:
2 bags goes into batter, cut the tea bags and add just the leaves
1 bag gets steeped into the heavy cream
Nutrition
Serving: 1gCalories: 466kcalCarbohydrates: 60gProtein: 4gFat: 24gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.3gCholesterol: 69mgSodium: 318mgPotassium: 76mgFiber: 1gSugar: 35gVitamin A: 864IUVitamin C: 0.2mgCalcium: 123mgIron: 2mg
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