I’ve made a lot of scones over the years, but this Earl Grey scones recipe is the one my family asks for the most.
The tea steeps its floral, citrusy bergamot flavor right into the dough, so every bite tastes like a warm cup of tea and a fresh pastry at the same time.
They come together in about half an hour, and they bake up tender, buttery, and just a little bit fancy without any fuss.
| Quick Recipe Summary | |
|---|---|
| Prep Time | 15 minutes |
| Cook Time | 18 minutes |
| Total Time | 33 minutes |
| Servings | 8 scones |
| Difficulty Level | Easy |
Why You’ll Love This Earl Grey Scones Recipe
These scones taste like a bakery treat, but they don’t require any special baking skill to pull off.
The Earl Grey tea leaves get ground right into the dry ingredients, so the flavor is baked into every layer instead of just sitting on top.
They’re also endlessly flexible. Once you’ve got the base down, you can dress them up with a glaze, a dusting of sugar, or a smear of jam.
- Ready in about 30 minutes from start to finish
- Buttery, flaky texture with a tender crumb
- Floral bergamot flavor baked into every bite
- Simple pantry ingredients plus one specialty item
- Perfect for brunch, afternoon tea, or a cozy weekend treat
If you love a good tea-time bake, my Lemon Poppy Seed Scones Recipe is another one worth keeping in the rotation.
Ingredients
Most of what you need for this Earl Grey scones recipe is already in your pantry, aside from the tea itself.
Using a good quality loose leaf tea makes a real difference here, since the flavor comes entirely from the leaves baked into the dough.
- 2 1/2 cups all purpose flour
- 1/3 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3 tablespoons loose leaf Earl Grey tea, finely ground
- 1/2 cup unsalted butter, cold and cubed
- 3/4 cup cold buttermilk
- 1 large egg
- 1 teaspoon vanilla extract
- 1 egg plus 1 tablespoon milk, for the egg wash
- 1 cup powdered sugar
- 2 to 3 tablespoons fresh lemon juice
- 1/2 teaspoon lemon zest
You might also enjoy: Matcha Scones Recipe
Kitchen Equipment Needed
You don’t need anything fancy to make these scones, though a few tools make the process a lot smoother.
A pastry cutter and a bench scraper especially help keep the butter cold and the dough handling to a minimum, which is the real secret to flaky scones.
- Large mixing bowl
- Pastry cutter
- Bench scraper
- Spice grinder, for the tea leaves
- Measuring cups and spoons
- Baking sheet
- Parchment paper
- Wire cooling rack
Read Also: Lavender Scones Recipe
Recommended Products for This Recipe
These are a few products I personally rely on when I make this Earl Grey scones recipe, and I think they genuinely make the process easier and the results better.
1. Loose Leaf Earl Grey Tea
A good, aromatic loose leaf Earl Grey is the whole point of this recipe, so it’s worth spending a little more here.
Cheaper, dusty tea bags tend to bake up muted and flat, while a bold loose leaf blend keeps its bergamot punch even after the oven.
2. Stainless Steel Pastry Cutter
Cutting cold butter into the flour by hand can warm it up fast, which flattens your scones.
A sturdy pastry cutter keeps the butter cold and gets you those pea sized pieces that turn into flaky layers in the oven.
3. USA Pan Aluminized Baking Sheet
An even heavy duty baking sheet bakes scones evenly on the bottom without scorching.
I’ve had mine for years, and it still bakes just as evenly as the day I bought it.
4. Electric Coffee and Spice Grinder
Grinding the tea leaves before mixing them into the dough spreads the flavor evenly through every scone instead of leaving big clumps of leaves in one bite.
A small electric grinder does this in seconds.
5. Microplane Zester
The lemon zest in the glaze adds a bright citrus note that plays beautifully against the bergamot.
A microplane gets you fine, fluffy zest without any of the bitter white pith.
I use these same tools while working on my Vanilla Scones Recipe.
Step-by-Step Instructions: How to Make Earl Grey Scones
1. Preheat the oven and prep your pan
- Preheat your oven to 400 degrees Fahrenheit.
- Line a baking sheet with parchment paper and set it aside.
- Keep your butter, buttermilk, and egg in the refrigerator until you’re ready to use them, since cold ingredients are key to flaky scones.
2. Grind the tea leaves
- If you’re using tea bags, cut them open and empty the leaves into a small spice grinder.
- Pulse the loose leaf Earl Grey tea a few times until it’s finely ground, similar in texture to dried herbs.
- Set the ground tea aside. This step helps the flavor spread evenly through the dough instead of clumping in one spot.
3. Mix the dry ingredients
- In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt.
- Stir in the ground Earl Grey tea leaves until they’re evenly distributed through the flour mixture.
4. Cut in the cold butter
- Add the cold, cubed butter to the dry ingredients.
- Use a pastry cutter to work the butter into the flour until the mixture looks like coarse crumbs with some pea sized pieces of butter remaining.
- Work quickly so the butter doesn’t soften from the warmth of your hands.
5. Combine the wet ingredients
- In a separate small bowl or measuring cup, whisk together the cold buttermilk, egg, and vanilla extract.
- Make a well in the center of the dry ingredients and pour in the wet mixture.
6. Form the dough
- Using a fork or a rubber spatula, gently stir the wet and dry ingredients together just until a shaggy dough forms.
- Avoid overmixing, since too much handling develops the gluten and leads to tough, dense scones.
- Turn the dough out onto a lightly floured surface.
7. Shape and cut the scones
- Gently pat the dough into a round disk about three quarters of an inch thick.
- Using a bench scraper or a sharp knife, cut the disk into 8 even wedges.
- Transfer the wedges to your prepared baking sheet, spacing them a couple inches apart.
8. Add the egg wash and bake
- Whisk together the remaining egg and 1 tablespoon of milk to make an egg wash.
- Brush the top of each scone lightly with the egg wash. This gives them a shiny, golden finish.
- Bake for 16 to 18 minutes, until the tops are golden brown and a toothpick inserted in the center comes out clean.
- Let the scones cool on the pan for 5 minutes, then transfer them to a wire cooling rack.
9. Make the lemon glaze
- While the scones cool, whisk together the powdered sugar, lemon juice, and lemon zest in a small bowl until smooth.
- If the glaze feels too thick, add a little more lemon juice, a teaspoon at a time, until it’s pourable.
10. Glaze and serve
- Once the scones have cooled slightly, drizzle the lemon glaze generously over the top of each one.
- Let the glaze set for a few minutes before serving.
This same gentle mixing method is what makes my Orange Scones Recipe turn out light every time.
Tips for The Best Earl Grey Scones
A few small details make a big difference between an average scone and a truly great one.
Most of it comes down to temperature and how gently you handle the dough.
- Keep every ingredient cold, including your mixing bowl if your kitchen runs warm
- Grind the tea leaves finely so you don’t bite into a large piece of tea
- Handle the dough as little as possible once the wet and dry ingredients meet
- Use a sharp knife or bench scraper for clean cuts, since dragging a dull blade compresses the edges and limits rise
- Freeze the shaped, unbaked scones for 10 minutes before baking for extra height
I use the same cold butter trick in my Cherry Scones Recipe.
Serving Suggestions
These scones are lovely on their own, but a few pairings turn them into a proper tea time spread.
They’re best served warm, ideally the same day they’re baked.
- A pot of hot Earl Grey or English breakfast tea
- Clotted cream and your favorite fruit preserves
- A soft cheese and fresh berries for a savory sweet plate
- Lemon curd instead of the glaze, for extra citrus flavor
- Alongside a light brunch spread with eggs and fresh fruit
For a fruitier tea time option, try: Lemon Blueberry Scones
Variations of Earl Grey Scones
Once you’ve got the base recipe down, it’s easy to change things up depending on what you’re in the mood for.
Here are a few of my favorite twists on this Earl Grey scones recipe.
- Swap the lemon glaze for a vanilla bean glaze for a softer, sweeter finish
- Add a handful of dried lavender buds to the dough along with the tea leaves
- Stir in white chocolate chips for a sweeter, richer scone
- Use London Fog flavored tea for a built in vanilla note
- Shape the dough into small rounds instead of wedges for bite sized mini scones
My Raspberry Scones Recipe follows this same base method with a fruity twist.
Storage and Reheating
Scones are always best fresh, but leftovers still hold up well with the right storage.
Avoid glazing scones you plan to store, since the glaze can turn soggy in the fridge.
- Store unglazed scones in an airtight container at room temperature for up to 2 days
- Refrigerate glazed scones in an airtight container for up to 3 days
- Freeze baked, unglazed scones for up to 2 months, wrapped tightly
- Reheat in a 300 degree oven for 8 to 10 minutes to restore the crisp exterior
- Add the glaze fresh after reheating, rather than freezing it on
You might also enjoy: Strawberry Scones Recipe
Nutritional Facts
These values are estimates for one glazed scone, based on a batch of 8.
- Calories: approximately 290
- Carbohydrates: 42g
- Protein: 5g
- Fat: 11g
- Saturated Fat: 7g
- Sugar: 19g
- Sodium: 260mg
For a similar breakdown, check out my Lemon Scones Recipe.
Health Benefits of Key Ingredients
This is a treat recipe first and foremost, but a few of the ingredients bring some genuine nutritional upside along with the flavor.
None of this makes a scone a health food, but it’s nice to know what’s actually in your cup and your dough.
- Earl Grey tea contains antioxidants called polyphenols, along with a modest amount of caffeine
- Buttermilk provides calcium and protein, along with probiotics from the fermentation process
- Eggs add protein and several important vitamins, including B12
- Lemon juice and zest provide a small amount of vitamin C
- Butter, in moderation, provides fat soluble vitamins like A and D
Read Also: Apple Cinnamon Scones Recipe
FAQs About Earl Grey Scones
1. Can I use tea bags instead of loose leaf tea?
Yes, tea bags work fine in this recipe. Just cut them open and grind the leaves the same way you would loose leaf tea.
2. Why did my scones turn out dense instead of flaky?
Dense scones almost always come down to warm butter or overmixed dough.
Keep everything cold and stir just until the dough comes together.
3. Can I make the dough ahead of time?
You can shape the scones and refrigerate them overnight before baking.
You can also freeze the shaped, unbaked scones and bake them straight from frozen, adding a couple extra minutes to the bake time.
4. Can I substitute the buttermilk?
If you don’t have buttermilk, stir a tablespoon of lemon juice or white vinegar into regular milk and let it sit for five minutes.
It won’t be identical, but it works well in a pinch.
5. Can I freeze Earl Grey scones after baking?
Yes, baked and cooled scones freeze well for up to two months.
Skip the glaze until after you reheat them so it stays glossy instead of melting into the scone.
You might also enjoy: Ham and Cheese Scones Recipe
Earl Grey Scones
Ingredients
- 2 1/2 cups all purpose flour 312g
- 1/3 cup granulated sugar 67g
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3 tablespoons loose leaf Earl Grey tea finely ground; about 6 tea bags
- 1/2 cup unsalted butter 113g, cold and cubed
- 3/4 cup buttermilk 180ml, cold
- 1 large egg for the dough
- 1 teaspoon vanilla extract
- 1 large egg for the egg wash
- 1 tablespoon milk for the egg wash
- 1 cup powdered sugar 120g
- 2 to 3 tablespoons fresh lemon juice
- 1/2 teaspoon lemon zest
Equipment
- Large mixing bowl
- Pastry cutter Helps keep butter cold and get pea-sized pieces
- Bench scraper
- Spice grinder For grinding tea leaves
- Measuring cups and spoons
- Baking sheet Heavy duty for even baking
- Parchment paper
- Wire cooling rack
- Microplane zester For lemon zest (optional)
Method
- Preheat oven to 400°F and line a baking sheet with parchment paper.
- Grind the loose leaf Earl Grey tea in a spice grinder until finely ground, like dried herbs.
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, and ground tea.
- Cut cold butter into the dry mixture using a pastry cutter until crumbly with pea-sized butter pieces.
- Whisk buttermilk, egg, and vanilla in a separate bowl, then pour into the dry ingredients.
- Stir gently with a fork until a shaggy dough forms. Turn out onto a lightly floured surface.
- Pat dough into a 3/4-inch thick disk and cut into 8 wedges. Transfer to prepared baking sheet.
- Brush scones with egg wash (1 egg + 1 tablespoon milk) and bake for 16-18 minutes until golden brown.
- Cool on the pan for 5 minutes, then transfer to a wire rack.
- Whisk powdered sugar, lemon juice, and lemon zest until smooth. Drizzle over cooled scones and let set.
Nutrition
Notes
- Keep everything cold: Cold butter, buttermilk, and egg are essential for flaky scones. Chill your mixing bowl too if your kitchen is warm.
- Don’t overmix: Stir just until the dough comes together. Overworking develops gluten and makes dense, tough scones.
- Grind the tea finely: Finely ground tea leaves distribute flavor evenly and prevent biting into large pieces of tea.
- Clean cuts: Use a sharp knife or bench scraper for clean cuts. Dragging a dull blade compresses the edges and limits rise.
- For extra height: Freeze the shaped, unbaked scones for 10 minutes before baking.
- Tea bag substitution: Cut open about 6 tea bags and grind the leaves the same way as loose leaf tea.
- Buttermilk substitute: Stir 1 tablespoon lemon juice or white vinegar into regular milk and let sit for 5 minutes.
- Make ahead: Shape and refrigerate unbaked scones overnight, or freeze them for up to 2 months and bake from frozen (add a few extra minutes).
- Storage: Store unglazed scones in an airtight container at room temperature for up to 2 days. Glazed scones can be refrigerated for up to 3 days.
- Reheating: Reheat in a 300°F oven for 8-10 minutes to restore the crisp exterior. Add fresh glaze after reheating.
Private Notes
Tried this recipe?
Let us know how it was!Conclusion
There’s a reason this Earl Grey scones recipe has stuck around in my kitchen for so long.
It’s simple enough for a weekday morning, but special enough for a proper tea time spread.
I hope this one earns a permanent spot in your baking rotation too.
If you give it a try, I’d love to hear how it turned out, so drop a comment below or share a photo if you make a batch of your own.
Recommended:
- Cheese Scones Recipe
- White Chocolate Raspberry Scones
- Chocolate Scones Recipe
- Chocolate Chip Scones Recipe
- Blueberry Scones Recipe
