Earl Grey Scones

Light, flaky and fragrant, these earl grey scones are a perfect treat!

Prep time: 10 minutes

Cook time: 20-22 minutes

Total time: 30 minutes


¼ cup boiling water, steep 2 tea bags in water

5 earl grey teabags (2 to steep, 3 to cut open and use tea leaves for dough)

2 ½ cups all-purpose flour

⅓ cup sugar

3 ½ teaspoons baking powder

¼ teaspoon salt

1 stick unsalted butter, frozen

¾ cup heavy cream (plus 2 teaspoons extra)


Steep two of the teabags in the boiling water for 5 minutes. Squeeze them out well then discard the teabags, and allow the tea to cool completely.

In a food processer fit with the blade at the bottom, pulse together flour, sugar, baking powder, and salt. Add cubed up frozen butter and pulse until they are about the size of peas. Dump into a large bowl.

Stir in 3 tea bags of earl gray tea leaves

Add in cream and steeped earl grey tea water. Mix together with your hands just until the mixture is mostly moistened (it should still be a little crumbly).

Turn out the dough onto a lightly floured surface. Knead it gently a few times to shape it into a ball.

Roll out your dough to ¾” – 1” thick. I use a 3” circle cookie cutter so they are pretty uniform. Cut out scones. Pull excess dough and roll it out again, cut scones out and repeat. You can also press the dough into an 8-inch circle. Cut into 8 wedges. Either way works perfect!

Place scones on a small parchment or silicone-lined baking sheet and freeze for 20 minutes.

Meanwhile, preheat the oven to 400F.

Transfer scones to a large baking sheet, placing them about 2 inches apart. Brush lightly with more cream and place them in the oven.

Bake for 20 to 22 minutes or until the tops are lightly browned and the bottom edges are golden. Let cool for at least 10 minutes before serving.

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