Earl Grey Scones

Description: tender tea flavored scones with a lavender glaze. These are best eaten a day or two within baking, but they freeze well. Bring to room temperature of pop in a 350 oven for a few minutes.


Earl Grey Scones  

  • 2 cups all-purpose flour, plus more for dusting
  • 1/3 cup granulated sugar 
  • 2 teaspoon baking powder 
  • 1/2 teaspoon kosher salt 
  • 3 heaping tablespoons loose leaf earl grey tea, ground up in mortar and pestle, spice grinder, or blender/food  processor  
  • 1vanilla bean pod, seeds removed (pod reserved for later)  
  • 1 stick (1/2 cup) unsalted butter, frozen 
  • 1 cup heavy cream, plus more as needed
  • 1 large egg 

Earl grey lavender glaze

  • 1 cup whole milk 
  • 3 heaping tablespoons culinary lavender, plus more for decorating scones 
  • 1 heaping tablespoon loose leaf earl grey tea 
  • Reserved vanilla bean pod  
  • 2 1/2 cups confectioner’s sugar, plus more as needed
  1. Combine flour, sugar, baking powder, kosher salt, ground tea, and vanilla bean in a medium mixing bowl. Grate the stick of butter into the dry ingredients. (Wearing plastic gloves will help keep the butter cold). Using a  pastry cutter or your fingers, work the butter into the flour until there are pea-sized butter pieces in the flour. 
  2. Whisk eggs in a small bowl. Pour the beaten eggs and heavy cream into the bowl with the butter/flour mixture. Using a spatula, mix all ingredients until all of the liquid ingredients are absorbed and form a dough. If the flour is not  picking up in the dough, sprinkle a little more heavy cream to moisten the flour so it sticks. Be careful to not overwork the dough.  
  3. Once the dough has formed, dump it onto a lightly floured surface. Gently press the dough into a square or  rectangle that is about a half inch thick. Using a metal bench scraper or chef ’s knife cut the dough in half  horizontally. Then make diagonal cuts across each half to create triangle-shaped scones. Gently lift each scone  onto a baking sheet lined with parchment paper. Put the baking sheet in the fridge to chill while making the glaze.  
  4. For the glaze, put the lavender, tea leaves, and reserved vanilla pod in a heavy-bottomed pan with the milk. Gently heat the milk until it comes to a boil, then turn off the heat and let the ingredients steep for five minutes. Strain the steeped milk and discard the tea leaves/lavender/vanilla pod. 
  5. While the milk is cooling, set the oven at 400 degrees. Once the milk reaches room temperature, whisk in the confectioner’s sugar. If you want a thicker glaze, add more sugar.  
  6. Place the chilled sheet of scones into the oven and bake for 14-16 minutes, or until lightly browned on top. Transfer to a wire rack and allow scones to cool. Using a pastry brush, coat each cooled scone with the glaze and sprinkle with additional lavender. Allow glaze to set before eating or freezing.