Earl Grey Scones with Lavender Earl Grey Glaze
A delicious scone made with Earl Grey tea, and dried Lavender.
Servings 8 Scones
Ingredients
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 6 teaspoons loose leaf Earl Grey tea
- 1/2 cup unsalted butter, frozen
- 1/2 cup heavy whipping cream
- 1 large egg
- 2 teaspoons vanilla extract
- Earl Grey & Lavender Glaze
- 3 teaspoons culinary lavender
- 1 cup milk
- 4 teaspoons loose leaf Earl Grey tea
- 2 1/2 cups powdered sugar
Instructions
- Preheat oven to 400 degrees and place a silicone baking mat or a piece of parchment paper on a large baking sheet.
- In a large bowl, whisk together the flour, sugar, baking powder, salt and tea, whisk to combine.
- Grate the frozen butter using a box grater and cut it into the flour mixture using a pastry blender until mixture has the texture of fine crumbs.
- In a small bowl, whisk together the cream, egg, and vanilla extract. Make a well in the middle of the dry ingredients, pour in the wet ingredients, then mix together.
- Once completely combined, turn the dough out onto a lightly floured surface and knead until it comes together. Shape the dough into a disc about 8 inches in diameter. Slice into 8 wedges.
- Place the wedges about 2 inches apart on the prepared baking sheet and bake at 400 degrees for 18-22 minutes or until scones are golden brown. Transfer to a wire rack to cool completely.
- Earl Grey & Lavender Glaze
- In a small saucepan, bring the milk, lavender and tea to a simmer. Remove from heat, then steep for about 7 minutes.
- Using a small sieve, strain the mixture and discard the solids. Measure out 1/2 cup of the steeped milk. Pour into a small bowl and whisk together with the powdered sugar. For a thicker glaze, add more powdered sugar until desired consistency and sweetness are reached.
- Once scones are cool, drizzle with glaze.
Notes
*Cold, grated butter will give you the fluffiest and flakiest scones! But if you prefer, you can cube the cold butter (rather than grate it) before cutting it into the dough. If you don’t have a pastry cutter, use a fork, or even your hands (but work quickly, so as not to let the butter get too war