Earl Grey Scones

Earl Grey Scones are tender scones flavored with earl grey tea and drizzled with an easy lemon glaze. They can be ready in 30 minutes and are perfect for breakfast, brunch, or a sweet treat!

Course Breakfast

Cuisine American

Prep Time 10

Cook Time 20

Total Time 30

Servings scones

Calories 345kcal

Author Ellie Haley

Ingredients

For Scones:

3 cups (360 grams) all-purpose flour
⅓ cup (66 grams) granulated sugar
½ teaspoon baking soda
2 ½ teaspoons baking powder
¾ teaspoon salt
4 sachets Earl Grey tea
1 ½ sticks (170 grams) unsalted butter cold and cubed
1 teaspoon vanilla extract
1 ¼ cup buttermilk
heavy cream as needed
coarse sugar as needed

For Glaze:

1 cup (113 grams) powdered sugar
1 tablespoon freshly squeezed lemon juice
heavy cream as needed

Instructions

For Scones:

Preheat the oven to 425 degrees (F). Line a baking sheet with parchment paper or a silicone mat. Set aside.
In a large bowl, whisk together the flour, sugar, baking soda, baking powder, salt, and Earl Grey tea.
Using clean, dry hands, work the butter into the dry mixture. There should be pea-sized pieces of butter with a few slightly larger chunks.
Make a well in the center of the dry ingredients and add the vanilla and 1 cup of the buttermilk. Begin to stir and add the last ¼ cup slowly, you may not need all of it. The mixture should not be too wet.
Turn the mixture out onto a clean and floured surface and gather the dough together. Pat the dough into a circle about 1 inch thick. Using a sharp knife, cut the circle into equal-sized triangles and place on the prepared baking sheet.
Brush the top of each scone with heavy cream and sprinkle with the coarse sugar. (OPTIONAL)
Bake the scones for about 17-20 minutes or until golden brown. Let the scones cool slightly before glazing.

For Glaze:

In a small bowl combine the powdered sugar and lemon juice. Add the heavy cream or milk one teaspoon at a time, whisking until free of lumps and a runny consistency.
Use a fork or a spoon to drizzle the glaze over the scones.

Notes

Keep your butter cold. If your butter gets too warm it will melt out of the earl grey scones while they bake and your scones won’t be as tender as they should be.

Do NOT knead the dough.You only want to gently mix the dough until the ingredients are barely combined. If you knead the dough you will have a tough scone.

Don’t add all of the liquid at once. Depending on the weather that day, the flour you’re using, and other factors the dough might not need all of the liquids. If you add all at once you can end up with a wet dough. So add about a cup, mix and then decide if you need to add more.
The provided nutrition information is an estimate. The calorie accuracy is not guaranteed.

Nutrition