Earl Grey Scones with Lemon Glaze

5 from 4 votes

Earl Grey Scones with Lemon Glaze

These light and fluffy earl grey scones are full of earl grey tea (both liquid and loose leaf tea) and get topped with a bright lemon glaze. Full of that lovely bergamot flavor, these pair perfectly with a cup of tea, coffee, and also make an excellent afternoon snack.

Prep Time20

Cook Time20

Total Time40

Course: Breakfast, Snack

Cuisine: American, French

Servings:

Calories: 376kcal

Author: Callan Wenner

Equipment

Box grater
Large & medium mixing bowls
Wooden spoon
Whisk

Ingredients

½ cup unsalted butter frozen and grated (113g)
2 cups all-purpose flour 240g
½ cup granulated sugar 100g
2½ teaspoons baking powder
¼ teaspoon kosher salt
4 earl grey tea bags 3 to steep, 1 for the dough
¼ cup boiling water 2oz
½ cup sour cream cold (114g)
1 large egg cold
1 teaspoon vanilla extract

Lemon Icing

1¼ cups powdered sugar 150g
3-4 tablespoons lemon juice freshly squeezed
1 teaspoon vanilla paste or extract

Instructions

Boil water, then measure out ½ cup (4oz) and add three tea bags and steep for 10 minutes, then wring out the tea bags to get all the flavor.
Grate the frozen butter, then store it in the fridge while preparing the rest of the ingredients.
In a large bowl, whisk together the flour, sugar, baking powder, salt, and contents of 1 earl grey tea bag.
In another bowl, whisk together the steeped tea, sour cream, egg and vanilla.
Add the cold butter to the dry ingredients and toss to combine, then add the wet ingredients and mix together with a wooden spoon.
Switch to your hands to bring the dough together quickly into a ball.
Transfer the dough to a lightly floured surface and press the dough to a circle about 7-8" in diameter and about an inch high.
Use a bench scraper or knife to cut the round into 8 slices, then transfer to a large parchment lined baking pan.
Keep the wedges relatively close to each other, as it helps the scones rise.
Place the pan and scones in the freezer and preheat the oven to 400℉.
Once preheated, bake the scones for 16-18 minutes, then cool on the pan.

Lemon Icing

Whisk together the powdered sugar, lemon juice, and vanilla until a thick icing is formed.
If the icing is too thin, add more powdered sugar. If it's too thick, add more lemon juice (or water).
Add a spoonful of glaze to each scone, spreading it over the top.

Notes

Keep the butter and wet ingredients as cold as possible and work quickly so the butter doesn't melt and soften into the dough too much.

Store the scones covered at room temperature for 2-3 days. They can also be completely frozen prior to baking.

Freezing instructions: Make and cut the scones into wedges, then flash freeze on a cookie sheet for 30 minutes. Transfer the unbaked scones to a sealed container or bag and keep them frozen for one month. Bake directly from frozen following the same instructions.

Nutrition