If you're a fan of tea, you'll love my Earl Grey Scones. Light, buttery and flaky, these scones are infused with the delicate flavor of Earl Grey tea and are topped with an easy citrus glaze.
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👩🏻🍳Why bake these scones?
If you bake my Earl Grey Scones, I'll promise you'll get:
- Buttery and flaky scones;
- Scones that are quick and easy to make (I'll go through every step with you in the video);
- Delicious and simple flavor variations for you to try (trust me: you'll want to bake them again!)
📝Ingredients and substitutions
A tip before beginning: measuring the flour in this recipe is very important! I strongly recommend weighting all the ingredients instead of using cups, especially the all-purpose flour.
And if you're using cups, check out this article on how to correctly measure ingredients for baking (and other baking tips that can make a difference!).
For the scones, we're using:
- All-purpose flour;
- Granulated sugar. You can substitute for caster sugar. Don't substitute for icing sugar.
- Baking powder;
- Salt;
- Butter. Use unsalted. This ingredient needs to be cold.
I recommend grating the butter, then freezing it for an hour before starting to make the scones.
- Earl Grey. You can use tea bags or loose Earl Grey tea leaves. If using loose tea, you'll get a scone with a stronger earl grey flavor.
When using loose tea, I recommend grinding or chopping the leaves fine for a better texture, as we're using it for baking.
- Earl Grey extract. You can make your own Earl Grey extract for baking, or substitute for vanilla extract. Using Earl Grey extract will enhance this flavor in the recipe.
- Egg;
- Heavy cream. You can substitute for buttermilk. If doing so, buttermilk will add an extra sourness to these scones.
And for the glaze:
- Icing sugar. Do not substitute for caster/granulated sugar: it won't work.
- Earl Grey extract. If you don't have it, use only lemon juice, or substitute for brewed Earl Grey tea.
- Lemon juice. It gives a tanginess to this recipe. You can substitute for lime or orange juice.
🫖Flavor variations
- Earl Grey Lavender Scones. Add lavender extract to the glaze instead of Earl Grey extract. Ad half a cup of white chocolate chips after adding the egg.
- Raspberry Earl Grey Scones. Add a cup of frozen raspberries when making the dough, right after adding the egg.
- Blackberry Earl Grey Scones. Add half a cup of frozen blackberries, half a cup of white chocolate chips when making the dough, right after adding the egg.
🥄How to make them
Scones don't have to be difficult! If you follow all the steps, I promise you'll get moist, full of Earl Grey flavor scones with little effort.
Start by reading the whole recipe, making sure you have all the ingredients and that all the steps are clear.
Infusing heavy cream with Earl Grey (optional):
Add heavy cream and Earl Grey in a jar with a lid. Let it rest in the fridge overnight.
Just before making the scones, remove Earl Grey tea bags (or strain to remove leaves, if using loose).
Making the scones:
In a large bowl, mix together dry ingredients: flour, sugar, baking powder and Earl Grey tea.
Add cold butter.
Press the butter and the dry ingredients together until you get the consistency of pear-sized crumbs.
Whisk together egg and Earl Grey extract (or Vanilla extract).
Add the egg mixture to the dough, using your hands to combine.
Add the heavy cream and, with your hands, work the dough until ingredients are combined and dough starts to form.
Turn the dough into a floured surface and form a disk, about 1 to 1 ½ inch thick.
Divide the disk into 8 triangles.
Place scones in the baking sheet, and bake them for 15 to 18 minutes, until lightly golden on top. Do not bake for more than 18 minutes: overbaked scones get dry and crumbly!
Remove from the oven and allow scones to cool for 30 minutes.
Making the glaze:
In a small bowl, combine icing sugar, Earl Grey (or vanilla) extract, and lemon juice.
Use a spoon or whisk to drizzle the citrus glaze over the scones.
Don't make the glaze ahead! It sets really fast, so just make it when ready to pour over the scones.
😋Tips for perfect scones
- Freeze the butter. Extra cold butter helps you to get tender scones every time.
- Don't overwork the dough. Working too much on the dough will increase gluten development and make tough scones. You want to work on the dough until the ingredients are just barely holding together.
- Don't overbake your scones. Overbaked scones will be dry and crumbly. Set a timer. Also, remove them from the oven as soon as they're done baking!
If you're baking during summer, or your kitchen is too hot:
- You need to freeze the butter!
- Instead of preheating before starting the recipe, make the dough, shape scones, and place them in the freezer. Then, preheat the oven while they keep cool. When preheated, bake them as instructed.
🙋🏻♀️Questions you might have
You probably overworked the dough. Scone dough needs to be handled as little as possible. Don't knead it.
Yes, you can make these scones ahead of time. If stored correctly, they'll keep moist and tender for about 3 days.
Placing scones slightly closer together on the tray during baking can aid them in rising higher and straighter in the oven, giving you more aesthetically pleasing baked goods.
🧋Recipes to try with these scones
If you want to go full Earl Grey, try having them with a delicious Iced Earl Grey Milk Tea.
For those wanting a different flavor and a hot drink, Earl Grey goes deliciously with a touch of chocolate. Try a mocha latte with these scones on a winter afternoon.
Looking for some berry flavor? Earl Grey matches great with raspberries, blueberries and blackberries. Try spreading blackberry jam over them, or topping your scones with blueberry compote: amazing for baking goods!
🫙Storing and freezing
Scones are at their best on the day they're baked, but storing them correctly ensures they'll last moist and tender for longer.
After cooled, place scones in an airtight container, bag, or plastic wrap. Do not store them in the fridge: that will make them dry out.
Scones will freeze well baked or unbaked. For freezing, wrap them tightly with plastic wrap and store them in a freezer bag or recipient to avoid any off flavor it can get in the freezer.
When baking frozen unbaked scones, add 2 to 3 minutes to the baking time, and always remember to preheat the oven. You can bake them straight from the freezer.
For frozen baked scones, it's best to let them thaw for a couple of hours on the counter or overnight inside the fridge. To reheat, place each for about 30 seconds in the microwave, or bake for about 10 minutes in the oven at 300°F.
📖 Recipe
Earl Grey Scones
Ingredients
Earl Grey Scones
- 2 ½ cups all-purpose flour
- ½ cup sugar granulated
- ¼ teaspoon sea salt
- 1 tablespoon baking powder
- ½ cup butter unsalted and cold
- 1 egg large
- 1 teaspoon Earl Grey extract or vanilla extract
- ½ cup heavy cream
- 2 tea bags Earl Grey
Citrus Glaze
- 1 cup icing sugar
- 1 ½ tablespoon lemon juice or lime/orange juice
- 1 teaspoon Earl Grey Extract or vanilla extract
Instructions
Making the scones:
- Preheat the oven to 400°F. Line a baking sheet with parchment paper.
- In a large bowl, mix together dry ingredients: flour, sugar, baking powder and Earl Grey tea. If using tea bags, cut them open, add the tea and discard the bags. If using loose tea, grind the leaves until fine. Whisk to mix.
- Add cold butter, grated or cubed into small pieces. Using your fingers, a pastry cutter or a fork, press the butter and the dry ingredients together until you get the consistency of pear-sized crumbs. Do not overwork the dough: that will give you tough scones.
- In a small bowl, add the egg and Earl Grey or vanilla extract and quickly whisk them together.
- Add egg mixture to large bowl, and using your hands, combine the ingredients.
- Add heavy cream and, with your hands, mix until ingredients are combined and dough starts to form.
- Turn the dough into a floured surface and form a disk, about 1 to 1 ½ inch thick. Use a bench scraper or sharp knife to divide disk into 8 triangles.
- Place shaped scones in the baking sheet, and bake them for 15 to 18 minutes, until lightly golden on top. Do not bake for more than 18 minutes.
- Remove them from the oven and allow the scones to cool for 30 minutes.
For the glaze:
- Stiff the icing sugar to avoid clumps.
- In a small bowl, combine icing sugar, Earl Grey extract (if using) and lemon juice until glaze forms.
- Use a spoon or whisk to drizzle the citrus glaze over the scones. Don’t make the glaze ahead: it sets really fast, so make it when ready to pour over the scones.
Video
Notes
- Preheat the oven;
- Grate or cube the butter and freeze for an hour.
- Don’t overwork the dough;
- Don’t overbake your scones.
- Freeze your butter;
- Instead of preheating before starting the recipe, make the dough, shape scones, and place them in the freezer. Then, preheat the oven while they keep cool. When preheated, bake them as instructed.
- Earl Grey Lavender Scones. Add lavender extract to the glaze instead of Earl Grey extract. Ad half a cup of white chocolate chips after adding the egg.
- Raspberry Earl Grey Scones. Add a cup of frozen raspberries when making the dough, right after adding the egg.
- Blackberry Earl Grey Scones. Add half a cup of frozen blackberries, half a cup of white chocolate chips when making the dough, right after adding the egg.
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