Earl Grey tea scones
April 4, 2012 § Leave a comment
As promised, here is my Earl Grey tea scones recipe. It’s really quite simple, and they have a nice hint of Earl Grey…perfect for a brunch, a baby or bridal shower, or afternoon tea!
- 2 ½ cups all-purpose flour
- 2 tbsp sugar
- 1 tbsp baking powder
- ¼ tsp salt
- ⅓ cup butter
- 2 eggs, beaten
- ½ cup milk or heavy cream
- ¼ cup brewed Earl Grey tea
- 4 Earl Grey tea bags
- Additional sugar for sprinkling
- Additional milk for brushing
1. Preheat oven to 400° F.
2. Heat ¼ cup of water to a boil. Add two Earl Grey tea bags and let seep for 5 minutes. Set aside and allow to cool.
3. Empty remaining 2 Earl Grey tea bags into a coffee grinder and mix until the tea resembles a semi-fine dust.
4. In a large bowl combine flour, the 2 tablespoons sugar, the baking powder, salt, and ground up tea (about 1½ tsp). Using a food processor, add in butter and combine until mixture resembles coarse crumbs. Pour mixture into a large bowl and make a well in center of flour mixture. Set aside.
5. In a medium bowl combine eggs and ½ cup milk or heavy cream. Slowly whisk in ¼ cup brewed tea, a bit at a time.
6. Add egg mixture all at once to flour mixture. Using a fork, stir until just moistened.
7. Turn dough out onto a lightly floured surface. Knead dough (about 10 to 12 strokes) by folding and gently pressing until nearly smooth. Divide dough in half. Pat or lightly roll half of the dough into a 6-inch circle. Cut into 8 wedges and repeat with remaining dough.
8. Place scones on an ungreased baking sheet. Brush scones with milk or heavy cream or milk and sprinkle with additional sugar. Bake for 12 to 14 minutes or until golden. Remove scones from baking sheet; best when served warm.
Yields 16 small scones.
*Recipe adapted from Better Homes and Gardens New Cookbook scones recipe