All, Dessert, Recipes
Earl Grey Scones
As if Earl Grey isn’t sophisticated enough on its own!
We’ve taken everyone’s favorite tea to the next level by infusing the flavor into the ultimate teatime treat: scones. Using bagged Earl Grey is our secret here; it’s finely textured enough to blend right into the dough, no mortar, pestle, or food processor required. Pro tip: for flaky, buttery scones–keep the dough as chilled as possible.
How to Make It
Ingredients
- 4 cups all-purpose flour
- ½ cup granulated sugar
- 4 tsp baking powder
- 1 tsp kosher salt
- 1 tsp Earl Grey tea, from about 1 good-quality tea bag
- 1 tsp finely grated lemon zest
- ¾ cup unsalted butter, cold and cubed into 1/2 -inch pieces
- 1 ¾ cups cold buttermilk
- 1 large egg
- 1 tbsp water
- 2 tbsp coarse sugar
- Salted butter, preserves or cream, for serving
Instructions
- Stir flour with granulated sugar, baking powder, salt, tea, and lemon zest in a large bowl. Add butter and work gently between fingers and thumbs to create flakes. Continue working until mixture is crumbly and some larger flakes remain. Chill mixture in freezer for 20 minutes.
- Arrange rack in the center of the oven. Preheat to 400°F. Line a baking sheet with parchment paper.
- Remove the bowl from the freezer and make a small well in the center. Add buttermilk, mixing with a fork to combine. Lightly knead a few times in a bowl until flour is just incorporated, being careful not to overwork. Transfer to a lightly floured surface.
- Roll dough into a rough rectangle about 1/4 to 1/2-inch in thickness. Fold one-third of dough over itself towards the center, then fold the other one-third overtop. Give the dough a quarter turn and roll out again to the same thickness. Repeat folding. Give the dough a quarter turn and lightly roll out to an 11 x 6-inch rectangle, about ¾-inch thick. Trim edges if needed. Using a sharp knife, cut dough lengthwise in half then crosswise into fifths to create 10 rectangles. Arrange on prepared baking sheet at least 1-inch apart. Freeze for 10 minutes.
- Whisk egg with water in a small bowl. Brush mixture lightly over each scone. Sprinkle with coarse sugar. Bake on the middle rack until golden brown, about 14 to 16 minutes. Transfer to a rack and let cool slightly, 10 minutes. Serve warm with butter, cream, or preserves.
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