Earl grey scones

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.

Keyword earl grey scones, English tea scones

Prep Time 5

Cook Time 20

Total Time 25

Servings scones

Calories 250

Author sarah

Ingredients

For the scones
2 cups 250 grams all-purpose flour
1 tablespoon baking powder
1/4 teaspoon baking soda
1 cup sugar
1 tablespoon earl grey tea loose
3/4 teaspoon kosher salt
5 tablespoons 75 grams unsalted butter, cold, cut into 1/2-inch cubes
1 cup buttermilk + 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.

Nutrition