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Earl Grey Scones - Lemon Glazed

A delightful recipe for homemade Earl Grey scones topped with a luscious lemon glaze, perfect for afternoon tea or cozy gatherings.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 scones
Course: Brunch, Dessert
Cuisine: British
Calories: 180
Ingredients Method Notes

Ingredients
  

For the Scones
  • 2.5 cups all-purpose flour Opt for a quality brand for a great texture; King Arthur or Bob’s Red Mill are excellent choices.
  • 3 tbsp Earl Grey tea Approximately 6 tea bags, cut open. Using high-quality loose-leaf tea will enhance the flavor.
  • 2 tbsp sugar A little sweetness boosts the flavor, so don’t skip this!
  • 2.5 tsp baking powder For that perfect rise.
  • 0.5 tsp baking soda Balances acidity and helps with leavening.
  • 0.5 tsp salt To enhance all those lovely flavors.
  • 0.5 cup cold butter (cubed) Use unsalted butter for optimal flavor; let it chill beforehand.
  • 1 cup buttermilk Room temperature yields the best results; can substitute with milk and vinegar.
  • 1 large egg Makes the dough richer and aids in binding.
For the Lemon Glaze
  • 1 cup icing sugar A must for that sweet topping!
  • 1 tbsp lemon juice Freshly squeezed for the best flavor.

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. In a large bowl, whisk together the flour, Earl Grey tea, sugar, baking powder, baking soda, and salt.
  3. Using a pastry blender or your fingers, cut the cold butter into the flour mixture until it resembles coarse crumbs.
  4. In a smaller bowl, whisk together the buttermilk and the egg until combined.
  5. Pour the buttermilk mixture into the flour mixture and stir swiftly with a fork until the dough just comes together.
  6. On a lightly floured surface, gently pat the dough into a rectangle, about 9” x 6”.
  7. Trim the edges to straighten and cut the rectangle into three squares, then cut each square diagonally into four triangles.
  8. Transfer the triangles to the prepared baking sheet, spacing them about 1-2 inches apart.
Baking
  1. Bake in the center of the oven for 18-20 minutes or until lightly golden.
  2. Once baked, transfer them to a cooling rack and let them cool slightly before glazing.
Glazing
  1. For the lemon glaze, whisk together the icing sugar and lemon juice until smooth.
  2. Drizzle it over your warm scones before serving.

Notes

Make sure the butter is icy cold before cutting it into the flour mixture for the best texture.