Earl Grey Scones with Citrus Glaze
If you're a fan of tea, you'll love my Earl Grey Scones. Light, velvety and flaky, these scones are infused with the soft-hued savor of Earl Grey tea and are topped with an easy citrus glaze.
????????????Why torch these scones?
If you torch my Earl Grey Scones, I'll promise you'll get:
- Buttery and flaky scones;
- Scones that are quick and easy to make (I'll go through every step with you in the video);
- Delicious and simple savor variations for you to try (trust me: you'll want to torch them again!)
????Ingredients and substitutions
A tip surpassing beginning: measuring the flour in this recipe is very important! I strongly recommend weighting all the ingredients instead of using cups, expressly the all-purpose flour.
And if you're using cups, trammels out this vendible on how to correctly measure ingredients for baking (and other sultry tips that can make a difference!).
For the scones, we're using:
- All-purpose flour;
- Granulated sugar. You can substitute for wheel sugar. Don't substitute for icing sugar.
- Baking powder;
- Salt;
- Butter. Use unsalted. This ingredient needs to be cold.
I recommend grating the butter, then freezing it for an hour surpassing starting to make the scones.
- Earl Grey. You can use tea tons or loose Earl Grey tea leaves. If using loose tea, you'll get a scone with a stronger earl grey flavor.
When using loose tea, I recommend grinding or chopping the leaves fine for a largest texture, as we're using it for baking.
- Earl Grey extract. You can make your own Earl Grey pericope for baking, or substitute for vanilla extract. Using Earl Grey pericope will enhance this savor in the recipe.
- Egg;
- Heavy cream. You can substitute for buttermilk. If doing so, buttermilk will add an uneaten sourness to these scones.
And for the glaze:
- Icing sugar. Do not substitute for caster/granulated sugar: it won't work.
- Earl Grey extract. If you don't have it, use only lemon juice, or substitute for spirituous Earl Grey tea.
- Lemon juice. It gives a tanginess to this recipe. You can substitute for lime or orange juice.
????Flavor variations
- Earl Grey Lavender Scones. Add lavender extract to the glaze instead of Earl Grey extract. Ad half a cup of white chocolate fries without subtracting the egg.
- Raspberry Earl Grey Scones. Add a cup of frozen raspberries when making the dough, right without subtracting the egg.
- Blackberry Earl Grey Scones. Add half a cup of frozen blackberries, half a cup of white chocolate fries when making the dough, right without subtracting the egg.
????How to make them
Scones don't have to be difficult! If you follow all the steps, I promise you'll get moist, full of Earl Grey savor scones with little effort.
Start by reading the whole recipe, making sure you have all the ingredients and that all the steps are clear.
Infusing heavy surf with Earl Grey (optional):
Add heavy surf and Earl Grey in a jar with a lid. Let it rest in the fridge overnight.
Just surpassing making the scones, remove Earl Grey tea tons (or strain to remove leaves, if using loose).
Making the scones:
In a large bowl, mix together dry ingredients: flour, sugar, sultry powder and Earl Grey tea.
Add unprepossessed butter.
Press the butter and the dry ingredients together until you get the consistency of pear-sized crumbs.
Whisk together egg and Earl Grey pericope (or Vanilla extract).
Add the egg mixture to the dough, using your hands to combine.
Add the heavy surf and, with your hands, work the dough until ingredients are combined and dough starts to form.
Turn the dough into a floured surface and form a disk, well-nigh 1 to 1 ½ inch thick.
Divide the disk into 8 triangles.
Place scones in the sultry sheet, and torch them for 15 to 18 minutes, until lightly golden on top. Do not torch for increasingly than 18 minutes: overbaked scones get dry and crumbly!
Remove from the oven and indulge scones to tomfool for 30 minutes.
Making the glaze:
In a small bowl, combine icing sugar, Earl Grey (or vanilla) extract, and lemon juice.
Use a spoon or whisk to drizzle the citrus glaze over the scones.
Don't make the glaze ahead! It sets really fast, so just make it when ready to pour over the scones.
????Tips for perfect scones
- Freeze the butter. Uneaten unprepossessed butter helps you to get tender scones every time.
- Don't overwork the dough. Working too much on the dough will increase gluten minutiae and make tough scones. You want to work on the dough until the ingredients are just barely holding together.
- Don't overbake your scones. Overbaked scones will be dry and crumbly. Set a timer. Also, remove them from the oven as soon as they're washed-up baking!
If you're sultry during summer, or your kitchen is too hot:
- You need to freeze the butter!
- Instead of preheating surpassing starting the recipe, make the dough, shape scones, and place them in the freezer. Then, preheat the oven while they alimony cool. When preheated, torch them as instructed.
????????Questions you might have
You probably overworked the dough. Scone dough needs to be handled as little as possible. Don't knead it.
Yes, you can make these scones superiority of time. If stored correctly, they'll alimony moist and tender for well-nigh 3 days.
Placing scones slightly closer together on the tray during sultry can aid them in rising higher and straighter in the oven, giving you increasingly aesthetically pleasing baked goods.
????Recipes to try with these scones
If you want to go full Earl Grey, try having them with a succulent Iced Earl Grey Milk Tea.
For those wanting a variegated savor and a hot drink, Earl Grey goes deliciously with a touch of chocolate. Try a mocha latte with these scones on a winter afternoon.
Looking for some semen flavor? Earl Grey matches unconfined with raspberries, blueberries and blackberries. Try spreading blackberry jam over them, or topping your scones with blueberry compote: wondrous for sultry goods!
????Storing and freezing
Scones are at their weightier on the day they're baked, but storing them correctly ensures they'll last moist and tender for longer.
After cooled, place scones in an snapped container, bag, or plastic wrap. Do not store them in the fridge: that will make them dry out.
Scones will freeze well baked or unbaked. For freezing, wrap them tightly with plastic wrap and store them in a freezer bag or recipient to stave any off savor it can get in the freezer.
When sultry frozen unbaked scones, add 2 to 3 minutes to the sultry time, and unchangingly remember to preheat the oven. You can torch them straight from the freezer.
For frozen baked scones, it's weightier to let them thaw for a couple of hours on the counter or overnight inside the fridge. To reheat, place each for well-nigh 30 seconds in the microwave, or torch for well-nigh 10 minutes in the oven at 300°F.
???? Recipe
Earl Grey Scones
Ingredients
Earl Grey Scones
- 2 ½ cups all-purpose flour
- ½ cup sugar granulated
- ¼ teaspoon sea salt
- 1 tablespoon baking powder
- ½ cup butter unsalted and cold
- 1 egg large
- 1 teaspoon Earl Grey extract or vanilla extract
- ½ cup heavy cream
- 2 tea bags Earl Grey
Citrus Glaze
- 1 cup icing sugar
- 1 ½ tablespoon lemon juice or lime/orange juice
- 1 teaspoon Earl Grey Extract or vanilla extract
Instructions
Making the scones:
- Preheat the oven to 400°F. Line a sultry sheet with parchment paper.
- In a large bowl, mix together dry ingredients: flour, sugar, sultry powder and Earl Grey tea. If using tea bags, cut them open, add the tea and discard the bags. If using loose tea, grind the leaves until fine. Whisk to mix.
- Add unprepossessed butter, grated or cubed into small pieces. Using your fingers, a pastry cutter or a fork, printing the butter and the dry ingredients together until you get the consistency of pear-sized crumbs. Do not overwork the dough: that will requite you tough scones.
- In a small bowl, add the egg and Earl Grey or vanilla pericope and quickly whisk them together.
- Add egg mixture to large bowl, and using your hands, combine the ingredients.
- Add heavy surf and, with your hands, mix until ingredients are combined and dough starts to form.
- Turn the dough into a floured surface and form a disk, well-nigh 1 to 1 ½ inch thick. Use a seat scraper or sharp pocketknife to divide disk into 8 triangles.
- Place shaped scones in the sultry sheet, and torch them for 15 to 18 minutes, until lightly golden on top. Do not torch for increasingly than 18 minutes.
- Remove them from the oven and indulge the scones to tomfool for 30 minutes.
For the glaze:
- Stiff the icing sugar to stave clumps.
- In a small bowl, combine icing sugar, Earl Grey pericope (if using) and lemon juice until glaze forms.
- Use a spoon or whisk to drizzle the citrus glaze over the scones. Dont make the glaze ahead: it sets really fast, so make it when ready to pour over the scones.
Video
Notes
- Preheat the oven;
- Grate or cube the butter and freeze for an hour.
- Dont overwork the dough;
- Dont overbake your scones.
- Freeze your butter;
- Instead of preheating surpassing starting the recipe, make the dough, shape scones, and place them in the freezer. Then, preheat the oven while they alimony cool. When preheated, torch them as instructed.
- Earl Grey Lavender Scones. Add lavender extract to the glaze instead of Earl Grey extract. Ad half a cup of white chocolate fries without subtracting the egg.
- Raspberry Earl Grey Scones. Add a cup of frozen raspberries when making the dough, right without subtracting the egg.
- Blackberry Earl Grey Scones. Add half a cup of frozen blackberries, half a cup of white chocolate fries when making the dough, right without subtracting the egg.
Nutrition
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