Go Back
–+ servings
Earl Grey Scones Recipe

Earl Grey Scones

iamwinfred
These Earl Grey scones are a family-favorite recipe that steeps floral, citrusy bergamot flavor right into the dough. They come together in about 30 minutes and bake up tender, buttery, and just a little bit fancy without any fuss. Perfect for brunch, afternoon tea, or a cozy weekend treat.
No ratings yet
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 18 minutes
Total Time 33 minutes
Course Breakfast, Brunch, Snack
Cuisine British
Servings 8 scones
Calories 290 kcal

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)

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

For the Lemon Glaze

  • 1 cup powdered sugar 120g
  • 2 to 3 tablespoons fresh lemon juice
  • 1/2 teaspoon lemon zest

Instructions
 

  • 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.

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.

Nutrition

Serving: 1sconeCalories: 290kcalCarbohydrates: 42gProtein: 5gFat: 11gSaturated Fat: 7gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 55mgSodium: 260mgPotassium: 85mgFiber: 1gSugar: 19gVitamin A: 8IUVitamin C: 2mgCalcium: 10mgIron: 10mg
Keyword afternoon tea, bergamot scones, earl grey scones, scones recipe, tea scones
Tried this recipe?Let us know how it was!