These Earl Grey Scones are a buttery treat with the fragrant, citrusy twist from Earl Grey Sugar. This tea-infused sugar adds a delicate flavor and lovely color to a batch of scones. Perfect for a sophisticated afternoon tea. Fantastic at a brunch. Midday snack? Absolutely yes. Make these scones and enjoy the subtle yet distinctive perfume of Earl Grey – both comforting and elegant. Oh, and you know what goes perfectly with an Earl Grey Scone? Earl Grey Tea, of course! Check out our Earl Grey, Earl Grey Lavender, Earl Grey Creme and Herbal Earl Grey.
Time: 45 min
Makes 8 SconesRating
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Loading...| 2 cups all-purpose flour | |
| 1 Tbl baking powder | |
| 4 Tbl Earl Grey Sugar | |
| 1/2 tsp Baker's Salt | |
| 5 Tbl chilled, unsalted butter | |
| 1 cup cold heavy cream, plus more for brushing the tops | |
| Earl Grey Sugar for finishing |
| 1. | Preheat the oven to 425°F and line a baking sheet with parchment. Place the flour, baking powder, Earl Grey Sugar and salt in the bowl of a food processor and pulse to combine. Add the cold butter pieces and run the processor for about 30-35 seconds, or until the mixture resembles coarse cornmeal with a few pea-sized chunks of butter throughout. Pour in the heavy cream all at one time and pulse 8-10 times until the dough just comes together. There may be a few dry looking spots and that’s okay; the dough will come together on the counter. |
| 2. | Transfer to a lightly floured countertop and gather the dough together into a ball, kneading just enough to get the dough to hold together. Press the dough into a disc that is ¾ in tall and cut into 8 evenly sized wedges. |
| 3. | Place the wedges 2 in. apart on a parchment-lined baking sheet and brush the tops with a little bit of cream. Sprinkle the tops with about 1 tsp of Earl Grey Sugar and place in the preheated oven. Bake for 10-12 minutes or until the edges are lightly browned and the middle of the scone bounces back when gently pressed. The scones may look a little underdone in the middle but as long as they bounce back they are done; they will continue baking a little bit outside of the oven as they cool. |
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