Earl Grey Scones
Buttery, tender scones infused with aromatic Earl Grey tea, finished with a sweet citrus glaze that complements the bergamot notes of the tea perfectly.
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Ingredients
- 3 tbsp loose Earl Grey tea leaves
- 2/3 cup whole milk
- 3 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 1 cup unsalted butter, cold, cubed
- 1 large egg
- 1 tsp vanilla extract
- 1 tbsp orange zest
- 1 cup powdered sugar
- 2 tbsp fresh orange juice
Instructions
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1
Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
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2
In a small saucepan, heat the 2/3 cup whole milk until it just begins to simmer, then remove from heat. Add the 3 tbsp loose Earl Grey tea leaves, stir, and let steep for 10 minutes. Strain the milk, pressing the tea leaves to extract maximum flavor, and set aside to cool completely.
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3
In a large bowl, whisk together the 3 cups all-purpose flour, 1/2 cup granulated sugar, 1 tbsp baking powder, and 1/2 tsp salt.
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4
Add the cold cubed 1 cup cold, cubed unsalted butter to the flour mixture. Using a pastry cutter or your fingertips, work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
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5
In a separate small bowl, whisk together the cooled tea-infused milk, 1 large egg, 1 tsp vanilla extract, and 1 tbsp orange zest.
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6
Pour the wet ingredients over the flour mixture and stir with a fork just until the dough comes together. Be careful not to overmix.
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7
Turn the dough out onto a lightly floured surface and gently knead a few times to incorporate any loose flour. Pat the dough into a circle about 1-inch thick.
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8
Using a sharp knife, cut the circle into 8 wedges, like a pizza. Transfer the wedges to the prepared baking sheet, placing them about 2 inches apart.
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9
Bake for 12-15 minutes, until the scones are golden brown around the edges and firm to the touch.
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10
While the scones are baking, make the glaze by whisking together the 1 cup powdered sugar and 2 tbsp fresh orange juice until smooth.
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11
Let the scones cool for 5 minutes on the baking sheet, then transfer to a wire rack.
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12
While the scones are still warm, drizzle with the orange glaze and allow it to set before serving.
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