Ingredients
Scale
- 2 cups (250g) all-purpose flour
- 1/4 cup (50g) granulated sugar
- 1 tbsp baking powder
- 1/4 tsp salt
- 1/2 cup (113g) cold unsalted butter, cubed
- 1 tsp pure vanilla extract
- 2 large egg yolks
- 1/3 cup (80ml) cold Earl Grey tea, brewed strong and cooled
- 1 tsp grated lemon zest (optional, for brightness)
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together flour, sugar, baking powder, and salt.
- Cut in cold butter using a pastry cutter or fingers until mixture resembles coarse crumbs with pea-sized butter pieces.
- Stir in vanilla extract, egg yolks, cooled Earl Grey tea, and lemon zest (if using). Mix just until a shaggy dough forms—do not overwork.
- Turn dough onto a lightly floured surface and gently shape into a 7-inch circle (about 1-inch thick). Cut into 8 wedges.
- Place wedges on prepared baking sheet. Brush tops with a little extra cooled Earl Grey tea and sprinkle with coarse sugar if desired.
- Bake 14–16 minutes, until golden and a toothpick inserted comes out clean.
- Let cool 5 minutes on pan, then transfer to a wire rack.
- Meanwhile, prepare glaze: whisk 3/4 cup (90g) powdered sugar with 1–2 tbsp Earl Grey tea (strained, cooled) until smooth and pourable.
- Drizzle glaze over cooled scones. Serve with clotted cream and jam, if desired.
Notes
- For deeper earl grey flavor, steep 2 tea bags in hot milk for 5 minutes, cool, and use in place of 1/3 cup of the tea.
- Do not overmix the dough—this ensures tender, flaky scones.
- Store in an airtight container for up to 2 days. Reheat at 300°F for 5 minutes for best texture.
- Prep Time: 15 minutes
- Cook Time: 16 minutes
- Method: Baking
- Cuisine: British
- Diet: Vegetarian
Nutrition
- Serving Size: 1 scone
- Calories: 185 Kcal
- Sugar: 11g
- Sodium: 115mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3.5g
- Trans Fat: 0.3g
- Carbohydrates: 21g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg
