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Earl Grey Scones

side view of earl grey scones with vanilla bean icing on a circular cooking rack
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5 from 2 reviews

These Earl Grey Scones are just heavenly. The dough is so tender, with earl grey tea baked right in. The vanilla bean glaze just makes these over-the-top good.

  • Author: Becky Schmieg
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Total Time: 35 minutes
  • Yield: 8 scones 1x
  • Category: Breakfast, Dessert, Snack
  • Cuisine: American, English

Ingredients

Units Scale

Scones

  • 1 3/4 cup all-purpose flour
  • 1/2 tsp salt
  • 3 tbsp granulated sugar
  • 2 1/2 tsp baking powder
  • 1 tbsp earl grey tea (ground if loose leaf)
  • 6 tbsp unsalted butter (cold and cut into tbsp slices)
  • 1/3 cup sour cream
  • 1 egg beaten (plus 1 more egg for an egg wash, also beaten (egg wash is optional))
  • 4 tbsp milk (2%)

Icing

  • 2/3 cup powdered sugar
  • 2 1/2 tbsp milk (2%, see notes)
  • 1/2 tsp vanilla bean paste (see note)

Instructions

  1. Preheat oven to 400F.
  2. Add flour, granulated sugar, salt, baking powder and earl grey tea to a bowl and stir to combine. Add the butter and use a pastry blender to cut in the butter until pea-sized lumps form.
    scone dough with pea-sized lumps
  3. Add one of the beaten eggs, milk and sour cream and stir until the mixture starts to form a dough with some crumbly bits.
    scone dough before being turned out onto work surface
  4. Turn the dough out onto a clean, floured work surface and knead until the dough comes together, about 10 times. Note: It is helpful if when you turn out the dough you place the dry, crumbly part of the mixture on top and just fold over to begin kneading those bit into the dough right away.
  5. Shape the dough into a 1/2 inch thick circle, cut into 8 slices and gently pull them apart from each other so the scones don’t stick together when they bake. Place the scones on a parchment-lined baking sheet. Use the other beaten egg to brush each scone with an even coat.
    scone dough shaped in a circle and cut into 8 slices
  6. Bake for 13-15 minutes, until the scones puff up and are starting to brown. Allow scones to cool before icing them.

Icing

  1. In a bowl, whisk powdered sugar and milk until smooth. The measurements for the icing should yield a thinner icing so you can dip each scone for an even coat on top.
    scone being dipped in vanilla bean icing

Notes

For a thicker, more spreadable icing, you can use less milk. You can also use heavy cream for an even richer icing; however, the icing will not set and can get smudged easily. Tastes great though!

If you don’t have vanilla bean paste, you can just use the same amount of vanilla extract that is called for in the recipe.

Find it online: https://www.figjar.com/earl-grey-scones/