Description
These Earl Grey Scones with Lemon Glaze combine fragrant Earl Grey tea-infused dough with a zesty lemon icing for a delightful and elegant treat. Perfect for breakfast or afternoon tea, these tender, buttery scones are flavored subtly by bergamot from the tea and brightened by the fresh lemon glaze.
Ingredients
Tea Infusion
- ½ cup boiling water
- 4 Earl Grey tea bags (3 to steep, 1 for the dough)
Scones
- ½ cup unsalted butter (frozen and grated)
- 2 cups all-purpose flour
- ½ cup granulated sugar
- 2½ teaspoons baking powder
- ¼ teaspoon kosher salt
- ½ cup sour cream (cold)
- 1 large egg (cold)
- 1 teaspoon vanilla extract
Lemon Glaze
- 1¼ cups powdered sugar
- 3-4 tablespoons freshly squeezed lemon juice
- 1 teaspoon vanilla paste or extract
- Optional garnish: lemon zest or candied lemon slices
Instructions
- Steep the Tea: Boil water and measure out ½ cup (4oz). Add three Earl Grey tea bags and steep for 10 minutes to infuse the water with flavor. After steeping, wring out the tea bags to extract all the liquid.
- Prepare Tea for Dough: Measure ¼ cup (2oz) of the steeped tea to use in the scone dough and place it in the refrigerator to chill.
- Prepare Butter: Grate the frozen butter and keep it refrigerated until ready to use. This helps to create flaky layers in the scones.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, granulated sugar, baking powder, kosher salt, and contents of 1 Earl Grey tea bag for added flavor.
- Mix Wet Ingredients: In a separate bowl, whisk together the chilled ¼ cup of steeped tea, cold sour cream, cold egg, and vanilla extract until well combined.
- Combine Ingredients: Add the grated cold butter to the dry ingredients and toss to coat. Then pour the wet ingredients into the dry mix and stir with a wooden spoon until a rough dough forms.
- Form the Dough: Use your hands to quickly bring the dough together into a ball, being careful not to overwork it to keep scones tender.
- Shape the Dough: Transfer the dough to a lightly floured surface and press it into a circle roughly 7-8 inches in diameter and about 1 inch thick.
- Cut the Scones: Using a bench scraper or sharp knife, cut the circle into 8 equal wedges. Transfer the wedges to a large baking sheet lined with parchment paper, placing them relatively close together to help with rising.
- Freeze and Preheat Oven: Place the tray with the scones into the freezer and preheat the oven to 400°F (204°C). This chilling step helps improve the texture and rise.
- Bake: Once the oven is preheated, bake the scones for 16-18 minutes until golden brown and cooked through. Remove from oven and allow to cool on the baking pan.
- Make Lemon Glaze: Whisk together the powdered sugar, freshly squeezed lemon juice, and vanilla paste or extract until a thick, spreadable icing forms. Adjust consistency by adding more powdered sugar if too thin or more lemon juice if too thick.
- Glaze the Scones: Spoon the lemon glaze over the cooled scones, spreading it evenly on top. Optionally, garnish with a pinch of lemon zest or candied lemon slices for extra flavor and decoration.
Notes
- Chilling the dough and butter is key for flaky, tender scones.
- Freshly steeped and chilled tea adds subtle bergamot flavor; avoid using tea that has been sitting for too long.
- Make sure not to overmix the dough to avoid tough scones.
- Use room-temperature lemon juice for the glaze for best consistency.
- Store leftover scones in an airtight container at room temperature for up to 2 days or freeze for longer storage.
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Category: Baked Goods
- Method: Baking
- Cuisine: British
