Earl Grey Scones

5 from 3 votes

Light, flaky, and fragrant, these Earl Grey Scones are an easy and delightful sweet treat that is perfect for afternoon tea or as a snack. For the ultimate indulgence, cut one in half and fill it with cream and your favorite jam.

Author: Jaja Bakes

Course: DessertSnack

Cuisine: British

Servings: 7 2.4-inch/6 cm scones

Prep Time15

Cook Time15

Total Time30

Ingredients

1 2/3 cups (200 gr) cake flour
1 tbsp loose earl grey tea
2 tsp baking powder
1/4 tsp salt
3 tbsp (37 gr) granulated sugar
1/4 cup (55 gr) cold unsalted butter, cubed
1/2 (25 gr) egg
1/4 cup (60 ml) cold milk

Egg Wash

1/2 egg
1/2 tbsp milk

Instructions

Preheat oven to 410℉/210℃. Line a baking sheet with parchment paper or silicone mat.
In a food processor, blend loose earl grey tea with some cake flour until the tea is spotted throughout the flour.
In a large bowl, sift in tea-blended flour, the remaining cake flour, baking powder, and salt. Add granulated sugar and mix to combine.
Add cold butter to the flour mixture. Use a pastry cutter or bench scraper or your fingers to cut the butter into fine crumbs.
Make a well in the center of the mixture. Pour egg and cold milk. Use a spatula to combine the dough until well incorporated.
Scatter some flour onto the work surface and tip the dough out. Dredge the dough and your hands with a little more flour. Roll the dough with a rolling pin into 1-inch/2.5 cm thickness. Using a bench scraper, cut the dough into 2 even pieces. Stack one part over the other. Press slightly and roll the dough again. Roll and stack the dough 2-3 more times.
Roll the dough into 1-inch/2.5 cm thickness. Cut into 2.4-inch/6 cm rounds with a biscuit cutter. Make sure to press the cutter straight down and not twist your cutter during cutting.
Place the scones onto the prepared baking sheet.
In a small bowl, mix together egg and milk to make the egg wash. Brush the tops with egg wash.
Bake the scones for 15 minutes until risen and golden on top.
Eat warm or cold on the same day of baking, generously topped with jam and cream.

Notes

Keep the dough as cold as possible. If the dough starts to get warm, keep it in the fridge for 20-30 minutes.

Make sure to measure the flour correctly if using volume measurement. The scones will end up too dry if you are adding too much flour. Use a spoon to scoop the flour into the measuring cup. Then, level the top with a knife or other straight-edged utensil.

Nutrition

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