These elegant Earl Grey Scones taste like a London Fog. They are soft, tender, filled with delicate earl grey tea flavour, and topped with creamy icing.
Baking tasty scones is a passion of mine. From pretty heart-shaped raspberry white chocolate scones to miniature chocolate chip scones or triple chocolate scones to savoury cheddar jalapeño scones, I've got a scone recipe for just about every occasion!
Aren't these gorgeous scones just so sophisticated? I think they are so classy! Earl Grey tea has such an incredible flavour thanks to the bergamot oil added to the tea leaves. Bergamot oil comes from the skin of the citrus fruit called a "bergamot orange" which is said to be a hybrid of lemon and bitter orange. I love to use this double bergamot earl grey in this recipe for extra depth of flavour. It is also terrific for drinking or using to make a London Fog!
This recipe uses earl grey tea in two different forms. Before starting on the scones you will need to steep the milk used in the recipe. All you need to do is heat up the milk and toss a tea bag in! Allow this mixture to cool to room temperature, leaving the teabag in the entire time for maximum flavour, before transferring it to the refrigerator to chill completely to ensure that we don't warm up the scone dough too much when we add it in.
We will also add 1 ½ tablespoons of tea leaves into the dough. That's right, we put the actual tea leaves in the dough! This might seem odd, but as long as your tea leaves are quite fine in texture, I promise you won't even detect the tea leaves while eating the scones! If your tea leaves are a bit coarser, I recommend running them through a (clean!) coffee grinder or crush them up with a mortar and pestle before adding them to the recipe.
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Earl Grey Scones
- baking sheet
- parchment paper
- mixing bowl
- measuring cups & spoons
- pastry cutter
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 teaspoon vanilla extract
For the Icing:
- 1 cup powdered sugar (confectioners sugar)
- 3-4 tablespoons whipping cream
To Steep the Milk:
- 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 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 and whipping cream until smooth. Drizzle icing over the slightly cooled scones using a spoon, a ziplock bag with the corner snipped, or a piping bag. Enjoy!
Love and Cookies,