Earl Grey Scones
These Earl Grey scones are soft, lightly golden, and fragrant with the floral bergamot scent of real Earl Grey tea infused into the warm milk before mixing. Made with cold butter and a whole egg for a beautifully tender, rich crumb. They are perfect for an afternoon tea spread and pair wonderfully with jam and clotted cream. Also try my Traditional Irish Scones, Blueberry Scones, or Earl Grey Butter Cookies.
Earl Grey Scones
This Easy Scones Recipe is perfect for Afternoon Tea.They are flaky, crisp outside and soft inside.If you like Earl Grey Tea, you will definitely like the subtle Bergamot flavor of these delicious scones.
Dietary note: Contains eggs and dairy. This recipe is not vegan.
Ingredients
- 1/2 cup (120 ml) milk
- 3 bags Earl Grey Tea (2 infused in milk, 1 for dough)
- 1 ½ cup (210 g) All-Purpose Flour
- 1/2 cup (65 g) Granulated Sugar
- 2 tsp (8 g) Baking Powder
- 1/2 tsp (3 g) Salt
- 1/2 cup + 2 tbsp (150 g) unsalted butter, cold and cubed
- 1 large egg
Instructions
- Heat the milk with 2 Earl Grey tea bags until simmering. Turn off the heat and let steep for 30 minutes, then remove the bags.
- Mix the flour, sugar, baking powder and salt. Rub in the cold cubed butter until pea-sized pieces remain; do not overmix.
- Whisk the egg with the tea-infused milk. Add to the flour mixture along with the tea leaves from the third tea bag and mix just until combined.
- Turn onto a floured work surface, gather into a circle and flatten to about 1/2 inch (1.3 cm) thick. Dip a 2.5-inch (6.5 cm) cutter in flour and cut rounds, gently gathering the scraps to cut more.
- Place on a parchment-lined tray. Bake on the middle rack of a preheated oven at 400°F (200°C) for 15 minutes, then transfer to a rack to cool.
Video
Notes
The preparation field retains the existing estimate; the video confirms the specific cooking or resting stages described above.
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