These Earl Grey Scones are a perfect blend of flavor and texture and are beautifully speckled with tea leaves.

Infused with the distinct flavor profile of Earl Grey tea, these scones feature a harmonious combination of citrus and bergamot.

The texture of our Earl Grey Scones is a standout feature. They have crispy edges that provide a satisfying crunch, while the inside remains tender and buttery. This contrast in texture makes them perfect for various settings, whether you’re enjoying a leisurely afternoon tea, a cozy breakfast, or simply in need of a delightful pick-me-up during the day.

One of the best aspects of these scones is their balanced flavor. They are not overly sweet, allowing the subtle notes of Earl Grey to shine through. This makes them versatile; they can be enjoyed on their own or paired with a variety of spreads, such as clotted cream or fruit preserves.

While I initially considered adding a glaze to enhance their presentation, I ultimately decided against it. This choice was made to preserve the delicate essence of the Earl Grey flavor, ensuring that each bite remains true to its aromatic qualities without any overpowering sweetness.

Perfectly paired with a cup of your favorite tea or coffee, our Earl Grey Scones offer a simple yet satisfying culinary experience. Treat yourself to these scones and enjoy a moment of relaxation with every bite. They are not just a snack; they are an invitation to slow down and appreciate the finer things in life. Enjoy the charm of these Earl Grey Scones and elevate your tea time experience.

Earl Grey Scones

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Prep Time 1 hour hour

Cook Time 25 minutes minutes

Yield 12 Scones

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Ingredients

Scone Dough

• 500 g All-Purpose Flour
• 200 g White Sugar
• 23 g Baking Powder
• 6 g Salt
• 240 g Heavy Cream
• 226 g Salted Butter, Frozen, Grated
• 5 tea bags Earl Grey
• 12 g Vanilla Extract
• 2 Eggs

Instructions

Scone Dough

• Line a baking tray with parchment paper and preheat the oven to 400°F.
• Whisk together the all-purpose flour, white sugar, salt and baking powder. Set aside.
  500 g All-Purpose Flour

  200 g White Sugar

  23 g Baking Powder

  6 g Salt
• In a separate bowl, whisk together the egg, heavy cream and vanilla. Cut the tops off the tea bags and add the Earl Grey. Set aside.
  240 g Heavy Cream

  12 g Vanilla Extract

  2 Eggs

  5 tea bags Earl Grey
• Using the large holes of a cheese grater, grate the butter.
  226 g Salted Butter
• Add the grated butter to the flour mixture and using a fork or a pastry cutter, combine until uniform. Work quickly here as you don’t want the butter to melt.
• Add the liquid and combine, try to avoid overworking the dough here, but mix until there are no visible dry spots.
• Turn your dough out onto a cutting board and gently form into a disk that is about 1.5-2 inches thick.
• Using a knife, slice triangles out of the dough and place on the parchment paper.
• Put the scones on baking tray in the fridge for 30 minutes to cool.
• Bake for 20-25 minutes or until the edges look nice and golden… and depending on how hot your oven runs.
• Once they are done, place on a cooling rack and allow to cool. If you have 0 self control like me, at least wait until they are RELATIVELY cool so as to not compromise the texture.