Description
Enjoy the delightful taste of these flaky Earl Grey Scones, infused with aromatic tea, perfect for breakfast or afternoon tea. Pair them with clotted cream and lemon curd for a truly indulgent treat.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, cold and cubed
- 1/2 cup heavy cream
- 1 large egg
- 2 tablespoons loose Earl Grey tea leaves (or 2 tea bags)
- 1 teaspoon vanilla extract
- 1/4 cup milk (for brushing on top)
- Optional: powdered sugar for dusting
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper to prevent sticking.
- In a large mixing bowl, combine the all-purpose flour, baking powder, salt, and granulated sugar. Whisk these dry ingredients together until well mixed.
- Add the cold, cubed unsalted butter to the flour mixture. Using a pastry cutter or your fingers, work the butter into the flour until the mixture resembles coarse crumbs, with small pea-sized pieces of butter throughout.
- In a small saucepan over low heat, combine the heavy cream and the loose Earl Grey tea leaves (or the contents of the tea bags). Heat gently until warm but not boiling, stirring occasionally (about 3-5 minutes). Remove from heat and let steep for about 10 minutes.
- Strain the cream through a fine-mesh sieve to remove the tea leaves, ensuring you have about 1/2 cup of infused cream. Add more heavy cream if necessary.
- In a separate bowl, whisk together the egg and vanilla extract. Add the infused cream to the egg mixture and stir until combined.
- Pour the wet ingredients into the dry ingredients. Using a spatula or wooden spoon, gently mix until just combined, being careful not to overmix.
- Turn the dough out onto a lightly floured surface. Gently knead a few times until it comes together, adding more flour if too sticky.
- Pat the dough into a circle about 1-inch thick. You can use a rolling pin or your hands.
- Cut the dough into 8 equal wedges using a sharp knife or a bench scraper. Alternatively, use a round biscuit cutter for individual scones, re-rolling scraps as needed.
- Place the scones on the prepared baking sheet, leaving space between each one.
- Brush the tops of the scones with milk for a golden color.
- Bake in the preheated oven for 15-20 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
- Let the scones cool on the baking sheet for about 5 minutes before transferring to a wire rack to cool completely.
- Serve the cooled scones as is or with a light dusting of powdered sugar.
- Enjoy with clotted cream and a dollop of lemon curd or homemade jam. The citrus notes from the lemon curd complement the Earl Grey flavor beautifully.
- For an extra special touch, brew a pot of Earl Grey tea to enjoy alongside.
Notes
- Ensure the butter is cold for the best flaky texture.
- Feel free to adjust the sweetness by adding more or less sugar according to your taste.
- These scones are best enjoyed fresh but can be stored in an airtight container for a couple of days.
- Prep Time: 20 minutes
- Cook Time: 20 minutes