Earl Grey Scones
Light, flaky and fragrant, these earl grey scones are a perfect tea-time treat. With just 7 ingredients and only 10 minutes effort, these buttery scones can be whipped up in a flash and served warm with jam and cream.
Ingredients
- ¼ cup boiling water
- 4 earl grey teabags (notes 6)
- 325 g plain (all purp) flour (2 ½ cups / 11.4oz)
- 45 g icing (powdered) sugar (⅓ cup / 1.2oz)
- 3 ½ teaspoons baking powder
- ¼ teaspoon salt
- 75 g unsalted butter, cold and grated (3 oz / ¾ stick)
- ¾ cup cold milk (plus 2 teaspoons extra)
For best results, always weigh ingredients where a weight is provided
Equipment
- Pastry cutter
- baking tray
Instructions
- Steep two of the teabags in the boiling water for 5 minutes. Squeeze them out well then discard the teabags, and allow the tea to cool completely.
- Preheat oven to 200C / 400F / 180C fan forced. Line a large baking tray with baking paper.
- In a large bowl, use a whisk to combine the flour, icing sugar, baking powder, salt and the tea leaves from the final two teabags.
- Add the cold grated butter and using either your fingertips or pastry cutter, gently blend the butter into the flour until only small pieces remain, the size of lentils.
- Add the tea liquid and milk and stir with a spoon to sticky dough.
- Turn the dough out onto a very lightly floured surface. Shape it into a rectangle about 1 ½ inches high and twice as long as it is wide,
- Use a sharp knife, dipped in flour, to cut the dough into 8 tall squares.
- Transfer to the prepared baking tray and brush the reserved milk over the tops.
- Bake for 20 minutes until turning golden on top. Cool for 5 minutes then serve warm.
Video
Notes
- Make sure the butter and milk remain cold right up until adding them in.
- The butter should not be entirely blended in. Make sure there are small lentil-sized pieces still.
- The height of the scone dough is important.
- If it's very warm in your kitchen, chill the dough for a few 10 minutes before shaping.
- Make sure to squeeze all the liquid out of the steeped teabags.
- The tea flavour in these scones is subtle. If you like a stronger flavour, add a third teabag worth of tea leaves into the dry mix.
Have you tried this recipe?Don't forget to leave a rating and comment below and let me know how it was! I love hearing from you. Nutrition information is approximate and derived from an online calculator. The brands you use may cause variations.