Description
These delightful Earl Grey Scones combine the fragrant, citrusy notes of Earl Grey tea with a tender, buttery crumb. Perfect for a cozy breakfast or afternoon tea, they feature a light glaze made with lemon juice and powdered sugar that adds a subtle sweetness and tang. These scones are easy to prepare and bake to a golden perfection, offering a classic British treat with a fragrant twist.
Ingredients
Scones
- 3 cups (360 grams) all-purpose flour
- 1/3 cup (66 grams) granulated sugar
- 1/2 teaspoon baking soda
- 2 1/2 teaspoons baking powder
- 3/4 teaspoon salt
- 4 sachets Earl Grey tea (content only, about 2 teaspoons)
- 1 1/2 sticks (170 grams) unsalted butter, cold and cubed
- 1 teaspoon vanilla extract
- 1 1/4 cups buttermilk
- heavy cream (for brushing, as needed)
- coarse sugar (for sprinkling, as needed)
Glaze
- 1 cup (113 grams) powdered sugar
- 1 tablespoon freshly squeezed lemon juice
- heavy cream (or milk), as needed to thin the glaze
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or a silicone baking mat and set aside to ensure your scones bake evenly without sticking.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking soda, baking powder, salt, and the contents of the Earl Grey tea sachets. This infuses the dry mix with the distinctive citrus and bergamot flavors of Earl Grey.
- Incorporate Butter: Using clean, dry hands, work the cold, cubed butter into the flour mixture. Aim for pea-sized pieces of butter throughout with a few slightly larger chunks, which help create the flaky texture in the baked scones.
- Add Wet Ingredients: Make a well in the center of the dry ingredients and pour in the vanilla extract and 1 cup of buttermilk. Stir gently, adding the last 1/4 cup of buttermilk gradually, to form a soft, not too wet dough.
- Shape the Dough: Turn the dough out onto a lightly floured surface. Gather it gently, then pat it into a circle roughly 1 inch thick. Be careful not to overwork the dough to maintain tenderness.
- Cut and Arrange Scones: Use a sharp knife to cut the dough circle into equal-sized triangles. Place these on the prepared baking sheet, spacing them slightly apart.
- Brush and Sugar: Lightly brush the tops of each scone with heavy cream to promote browning and sprinkle coarse sugar on top if desired, for added crunch and sweetness.
- Bake: Bake the scones in the preheated oven for 17-20 minutes or until golden brown and cooked through. Remove and allow to cool slightly on the baking sheet.
- Prepare Glaze: While scones are baking or cooling, combine powdered sugar and freshly squeezed lemon juice in a small bowl. Add heavy cream or milk one teaspoon at a time, whisking until the glaze is smooth, lump-free, and has a runny consistency perfect for drizzling.
- Glaze Scones: Use a fork or spoon to drizzle the lemon glaze over the warm scones. Allow the glaze to set slightly before serving for a deliciously tangy finish.
Notes
- Be careful not to overwork the dough to keep the scones tender and flaky.
- Using cold butter is key to achieving the right texture in scones.
- The amount of buttermilk can be adjusted slightly depending on the dough’s consistency; it should not be sticky but just come together.
- Make sure to fully cool the scones before glazing to prevent the glaze from melting and running off excessively.
- For a stronger Earl Grey flavor, add additional tea leaves or steep the tea in the buttermilk before mixing.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: British
