Earl Grey Scones

Scone topped with a drizzle of white icing next to a white teacup.

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These elegant Earl Grey Scones taste like a London Fog. They are soft, tender, filled with delicate Earl Grey tea flavor, and topped with creamy icing.

Prep Time30

Cook Time15

Total Time45

Servings: scones

Calories: 274kcal

Author: Naomi Andres

Equipment

baking sheet
parchment paper
mixing bowl
measuring cups & spoons
whisk
pastry cutter

Ingredients

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 *
½ teaspoon vanilla extract

Instructions

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 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!

Notes

If your tea leaves are more coarse, run through a clean coffee grinder or crush in a mortar and pestle. I like to use Twinings Earl Grey tea bags for the best texture and flavor.
Unsalted butter may be used instead with ½ teaspoon of salt added to the recipe.
You could use milk instead if you don't have any cream. Start with 1-2 tablespoons of milk and add more as needed to make the icing the consistency to drizzle.

Store leftover scones in an airtight container at room temperature for up to 3 days.

Nutrition