Earl Grey Scones

These melt-in-your-mouth earl grey scones have a tender and buttery crumb, floral earl grey flavor and a lemon vanilla glaze that tastes seriously gourmet. They’re perfect for Mother’s Day brunch!

Earl Grey Scones

These earl grey scones are one of the loveliest treats you can make for breakfast. They feel fancy enough to serve up for a special brunch (Mother’s Day anyone?!), but come together quickly with minimal ingredients and effort. They’re super moist and tender with buttery layers of earl grey studded scone and a perfectly sweet lemon glaze.

What are earl grey scones?

Every once in awhile a recipe comes to life from something I eat in my real life, and that is the case with these earl grey scones. There is a very cute coffee shop called Greystone in Boston that has the most amazing croissants, but the other day I branched out and tried one of their specials: an earl grey scone. This scone was so flavorful, lightly floral, moist and tender. I immediately knew I had to recreate it. So, Greystone, if you’re reading this–I love your work.

Ingredients for earl grey scones

One of my favorite things about scones is that they are relatively no fuss. You’ll only need 10 simple ingredients to whip up these tea flavored scones. They’re also pretty low tech–no stand mixer required! I prefer to make scones with a pastry cutter and a wooden spoon or my hands, but you can make these in a food processor if you have one!

Here’s your shopping list:

• Unsalted butter
• Granulated sugar
• Earl grey tea
• Greek yogurt
• Heavy cream
• All purpose flour
• Baking powder
• Salt
• Powdered sugar
• Lemon

How to make scones that are not dry

Few things are sadder than a dry, crumbly scone. I’m shuddring just thinking about a flavorless, stodgy scone sticking to the roof of my mouth. Ew. This is why scones get a bad rap–because a bad scone is SO bad. Despite their simple recipe and ingredient list, they’re a notoriously slippery baked good to get right. But when you do get them right…no words. Here are our tricks for perfect scones every time:

• Use frozen butter
• Use a combination of yogurt and heavy cream
• Do not overwork your dough
• Do not over bake your scones

• Author: Sofi | Broma Bakery
• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 45mins
• Yield: 8 scones
• Category: breakfast
• Method: oven
• Cuisine: american

Earl Grey Scones

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These melt-in-your-mouth earl grey scones have a tender and buttery crumb, floral earl grey flavor and a lemon vanilla glaze that tastes seriously gourmet. They’re perfect for Mother’s Day brunch!

• Author: Sofi | Broma Bakery
• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 45mins
• Yield: 8 scones
• Category: breakfast
• Method: oven
• Cuisine: american

Units: USM

Equipment

round cookie cutters

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sharp knife

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pastry cutter

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mixing bowl

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whisk

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rubber spatula

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Ingredients

for the scones

• 2/3 cup granulated sugar
• 2 cups all-purpose flour
• 3 teaspoons baking powder
• 1/2 teaspoon salt
• 4 earl grey tea bags, divided
• 1/2 cup unsalted butter, cold and cut into small cubes
• 6 tablespoons Greek yogurt*
• 6–8 tablespoons heavy cream
• 2 teaspoons vanilla extract

For the glaze

• juice of 1 lemon (about 2 Tablespoons)
• 1 to 2 Tablespoon milk or cream
• 1 1/2 cups powdered sugar
• 1 teaspoon vanilla extract
• pinch of salt

Instructions

1. Preheat the oven to 400°F and line a baking sheet with parchment paper. Set aside.
2. In a large mixing bowl combine the granulated sugar, flour, baking powder, and salt. Cut open the earl grey tea bags and add the tea leaves to the dry ingredients.
3. Using a pastry cutter cut the butter into the dry ingredients until the mixture resembles coarse sand. If the butter is feeling melted or warm, stick the mixing bowl in the freezer for a couple of minutes to keep the butter cold.
4. In a separate bowl, stir together the Greek yogurt, 6 tablespoons of the heavy cream, and the vanilla extract. Add the mixture to the the dry ingredients and stir until combined. The dough shouldn’t be wet, but should stick together so you can easily form a disk. If the dough is too dry or crumbly add in a tablespoon of cream at a time until the dough comes together.
5. Turn the dough out onto a lightly floured surface and shape into a 9 inch circle with your hands. It doesn’t need to be perfect, but try to keep it consistent in terms of thickness.
6. Use a round biscuit cutter to cut into circles (or slice the disc into wedges if you prefer!) and place on your preparing cookie sheets. If cutting out into circles, take the scraps and pat them into a disc again and repeat cutting out until you have used all the dough!
7. Place a small amount of cream in a bowl and using a pastry brush, brush the top of the scones. Bake at 400°F for about 25-30 minutes or until the scones are just starting to brown at the edges and a knife inserted into the middle comes out clean. Transfer to a wire rack to cool.
8. While the scones cool, make the glaze. Combine the lemon juice, 1 tablespoon of cream, powdered sugar, vanilla extract, and salt in a bowl and use a whisk to combine. If the frosting is too dry, add the remaining tablespoon of cream.
9. Once the scones are cool, spoon the glaze over each scone and sprinkle with edible flowers if desired. Enjoy! Scones will keep well at room temperature in an airtight container for up to 5 days, or freeze for up to a month!