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Close up on three Earl Grey Scones, glazed.
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5 from 5 votes

Earl Grey Scones

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.
Prep Time10 minutes
Cook Time18 minutes
Total Time28 minutes
Course: Scones and Biscuits
Cuisine: American
Servings: 8 scones
Calories: 450kcal

Equipment

  • 1 Baking sheet
  • Parchment paper

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
  • 4 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

  • Add heavy cream and 2 Earl Grey tea bags (or 2 teaspoon Earl Grey loose leaves) in a jar with a lid and let it rest in the fridge overnight.
  • The next day, preheat the oven to 400°F. Line a baking sheet with parchment paper.
  • Remove Earl Grey tea bags from the heavy cream, pressing them with a spoon to extract more flavor.
  • In a large bowl, mix together dry ingredients: flour, sugar, baking powder and Earl Grey tea. If using tea bags, cut the 2 tea bags 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.
  • To make 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

When making 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.
Don't have Earl Grey extract? Substitute for vanilla extract.
Expert tips for making scones:
  • Preheat the oven;
  • Grate or cube the butter and freeze for an hour.
  • Don’t overwork the dough;
  • Don’t overbake your scones.
Tips for baking during summer or in a warm kitchen:
  • 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.
Recipe 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.

Nutrition

Serving: 1scone | Calories: 450kcal | Carbohydrates: 68g | Protein: 5g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.5g | Cholesterol: 68mg | Sodium: 336mg | Potassium: 73mg | Fiber: 1g | Sugar: 38g | Vitamin A: 604IU | Vitamin C: 2mg | Calcium: 111mg | Iron: 2mg