Earl Grey Scones - Lemon Glazed
These delightful Earl Grey scones are elevated with a zesty lemon glaze, perfect for brunch or afternoon tea.
Ingredients
For the Scones
- 2.5 cups all-purpose flour Use fresh flour for the best results.
- 3 tablespoons Earl Grey tea Approx. 6 tea bags, cut open.
- 2 tablespoons sugar Granulated or light brown sugar can be used.
- 2.5 teaspoons baking powder Essential for a fluffy rise.
- 0.5 teaspoon baking soda Helps the scones remain light and airy.
- 0.5 teaspoon salt Enhances flavors.
- 0.5 cup cold butter Use unsalted, cubed and chilled.
- 1 cup buttermilk Room temperature for even mixing.
- 1 large egg Room temperature for proper blending.
For the Lemon Glaze
- 1 cup icing sugar For sweetness and a glossy finish.
- 1 tablespoon lemon juice Freshly squeezed for the best flavor.
Instructions
Preparation
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, Earl Grey tea, sugar, baking powder, baking soda, and salt until well-combined.
- Cut the cold, cubed butter into the flour mixture until it resembles coarse crumbs.
- In a smaller bowl, whisk together the buttermilk and egg until combined.
- Pour the buttermilk mixture into the flour mixture and stir until the dough just comes together.
Shaping and Baking
- On a lightly floured surface, gently pat the dough into a rectangle about 9"x6" and cut this rectangle into three equal squares.
- Cut each square diagonally into four triangles, resulting in twelve scone pieces total.
- Transfer the triangles to your prepared baking sheet and bake for 18-20 minutes or until golden.
- Allow them to cool on a rack for a few minutes.
Make the Glaze
- In a small bowl, mix the icing sugar and lemon juice until smooth and drizzle over cooled scones before serving.
Notes
For extra lemon flavor, add some lemon zest to the glaze. Store these scones in an airtight container for up to 2 days, or freeze for longer storage.