These earl grey scones will be your cup of tea. Bakery fresh flavors come together in this soft, tender and flaky scones infused with earl grey tea, perfect for a tea party, baby shower, or any time you want a splendid indulgence.
5tablespoons75 grams unsalted butter, cold, cut into ½-inch cubes
1cupbuttermilk + 2 tablespoons for brushing onto scones before baking
Instructions
Preheat oven to 375°F. Line a baking sheet with parchment paper.
Combine flour, salt, baking powder and baking soda in a large bowl and set aside.
In a small bowl, combine your earl grey tea and sugar and mix. Set aside.
Add the cold chopped butter to your flour mixture and cut the butter cubes with a pastry cutter (or your fingers) until they're pea sized pieces.
Pour in your buttermilk and sugar mixture. Stir until a thick dough forms, and then use your hands to combine until dough is crumbly, but easy to manage.
Place your dough onto your parchment lined baking sheet, pat into an 8-inch circle, and cut into 8 wedges with a sharp knife. Brush with your 2 tablespoons buttermilk.
Arrange the wedges around the baking sheet, leaving room for rising and expansion while they bake.
Bake for 18-20 minutes, or until golden brown. Cool on a wire rack.
Notes
Fresh scones are best enjoyed within 3 days of being baked.
Baked scones freeze well for up to 3 months. Thaw at room temperature or in the refrigerator, then warm up to your liking before serving. Scone dough can be frozen for up to one month.