From the Cook

1/13

Earl Grey Scones

Knead Some Sweets Verified

Kneadsomesweets.com

Ingredients

Warning0 allergens identified

Earl Grey Scones

For the Scones:

½ cup milk

1 Earl Grey tea bag(to steep in the milk)

2 cups all-purpose flour

½ cup granulated white sugar

4 teaspoons baking powder

1 ½ tablespoons superfine Earl Grey tea leaves*(appropriately 4 tea bags worth)

¾ cup salted cold butter*

1 egg

1 tsp vanilla extract

For the Icing:

1 cup powdered sugar (confectioners sugar)

3 tablespoons whipping cream*up to 4 tbsp

½ tsp vanilla extract

Heat the milk in a heat-safe measuring cup in the microwave or in a pot on the stove until scalding. Place 1 Earl Grey tea bag into the hot milk and let steep until cooled to room temperature before placing it in the refrigerator until completely chilled. Squeeze out the tea bag and discard right before using the chilled steeped milk in the recipe.

To Make the Scones

Preheat the oven to 400℉. Line a baking sheet with parchment paper.

Whisk the flour, sugar, baking powder, and tea leaves together in a large bowl. Cut the cold cubed butter into the flour mixture using a pastry cutter until the pieces of butter are the size of peas.

In another bowl, whisk together the chilled steeped milk, egg, and vanilla extract until combined. Add to the flour/butter mixture and gently fold with a spatula until the dough just starts to come together. Turn the contents of the bowl onto the countertop and knead/press the mixture just until the dough comes together.

Shape the dough into 3 even rounds each about 1 inch thick. Cut each round into 4 even wedges using a pizza cutter or large knife and arrange them on the prepared baking sheet. Bake in the preheated oven for 12-15 minutes or until lightly golden. Let cool on the baking sheet for at least 10 minutes before topping with the icing.

To Make the Icing

Whisk together the powdered sugar, whipping cream, and vanilla until smooth. Drizzle icing over the slightly cooled scones using a spoon, a ziplock bag with the corner snipped, or a piping bag. Enjoy!

Nutrition

My Calorie Intake

0
Review & Earn

Be the first to review this recipe and earn a 20% Bonus

Level up & unlock free Premium by reviewing recipes!

My Notes

Your kitchen notebook is waiting.

Whether it's a recipe tweak or an inspiration burst — jot it down here.

Tips & Tricks (5)

Keep Butter Icy Cold ❄️
Cut your salted cold butter into small cubes and keep it in the freezer until the last moment before mixing; this creates the flaky, tender texture that defines premium scones.
Bloom Your Earl Grey Tea 🫖
Steep the superfine Earl Grey tea leaves in warm milk for 5-10 minutes before mixing into the dough to extract maximum bergamot flavor and infuse it evenly throughout.
Don't Overwork the Dough 🤲
Mix your dry ingredients and butter until the mixture resembles breadcrumbs, then gently fold in the wet ingredients with minimal stirring to keep scones light and tender rather than dense.
Score Before Baking ✂️
Use a sharp knife to score triangular shapes into your dough before baking rather than cutting afterward; this helps them bake with defined, crispy edges while maintaining a soft interior.
Balance Your Icing Consistency 🎨
Mix your powdered sugar glaze with the infused tea-milk blend (rather than plain milk) to complement the Earl Grey flavor and achieve a smooth, pourable consistency that sets without cracking.