These Earl Grey Scones are light, fluffy, delicious and flavored entirely with brewed earl grey tea. No flavorings or extracts required!
Scones are a simple and delicious breakfast pastry. They are delicious and SO easy to make. And once you get the hang of making them, they take less than 30 minutes from start to finish.
These Earl Grey Scones are no exception. They are light, fluffy and full of citrusy, floral earl grey flavor. And best of all, that earl grey flavor comes from real strong brewed tea- no extracts or flavorings!
Ingredients for Making Earl Grey Scones
To make these Earl Grey Scones you need:
Earth Balance: I recommend Earth Balance Soy-Free Buttery Sticks. I like how firm Earth Balance is compared to other plant butters. And, I specifically buy the Soy-Free Sticks because I prefer the taste of them over the original. If you are going to substitute here, make sure you use a plant butter that comes in a stick. The kind in the plastic tubs is formulated to be soft to spread on things. So, its too soft to make scones. Trust me.
Flour: Regular old all purpose flour here. And if you've made any of my recipes you know that I only recommend King Arthur Brand Flour.
Leaveners: I use a combination of baking powder and baking soda to help these babies rise high and keep their texture light.
Salt: For balance.
Sugar: Sugar helps tenderize, promotes browning and sweetens these scones.
Non Dairy Milk: I always use So Delicious Plain Unsweetened Coconut Milk. but any plain unsweetened plant milk will work here.
Earl Grey Tea: They wouldn't be Earl Grey Scones without Earl Grey tea, now would they? I use Twinnings Loose Leaf Earl Grey. I'll talk more about the tea in a second!
Lemon Juice: To activate the baking soda.
Vanilla Extract: To act as a background flavor.
And for the glaze you need these three ingredients:
Powdered Sugar: Powdered sugar is super finely ground sugar that is processed with cornstarch. Its perfect for making a quick smooth glaze.
Vanilla Extract: For flavor.
Plant Milk: To thin everything out to the right consistency.
How to Brew Extra Strength Earl Grey Tea
Earl grey is my favorite tea. Its a black tea flavored with bergamot which is a variety of citrus. The brand I typically buy is Twinnings Loose Leaf Earl Grey Tea. Loose leaf tea is typically a higher quality. And I love that I can use more or less tea to suit my tastes. I like my real really strong so a tea bag doesn't typically cut it for me.
If you cant get your hands on loose leaf, simply cut a few earl grey tea bags open to measure from there.
To brew extra strong tea for these Earl Grey Scones:
First bring the non dairy milk to a boil in a small sauce pan.
Next, add the tea and cover the pan with a lid. Set a timer for 5 minutes.
Then, strain the tea through a fine mesh strainer into a bowl. Use the back of a spoon to press the tea to extract as much liquid as possible.
Next, it is important to ensure that you are left with exactly ½ cup of tea. So, adjust with additional plant milk as necessary.
Then, place in the fridge to chill.
How to Store the Scones
These Earl Grey Scones will store in an airtight container at room temp for up to 2 days. But definitely heat them up before you enjoy.
If you plan to freeze the scones, don't glaze them. You can freeze the unglazed scones for up to 1 month.
Looking for More Scone Recipes?
Earl Grey Scones
- 1 Small Sauce Pan
- 1 Mixing Bowl
- Measuring Cups and Spoons
- 1 Baking Sheet
- Parchment Paper
- 1 Knife
For the Scones
- 9 tablespoon Plant Milk This is ½ cup plus 1 Tablespoon
- 5 teaspoon Earl Grey Tea
- 1 ½ teaspoon Lemon Juice or White Vinegar
- 1 teaspoon Vanilla
- 1 Stick Non Dairy Butter, COLD, cut into cubes I recommend Earth Balance Soy-Free Buttery Sticks
- 2 Cups All Purpose Flour
- ½ Cup Granulated Sugar
- 2 teaspoon Baking Powder
- ¼ teaspoon Baking Soda
- ¼ teaspoon Kosher Salt ⅛ if you're using finer grain salt
For the Glaze
- 1 ½ Cups Powdered Sugar
- ½ teaspoon Vanilla Extract
- 6-7 teaspoon Plant Milk
To Brew the Tea:
- In a small saucepan over medium hough heat, bring the non dairy milk to a boil.9 tablespoon Plant Milk
- Add the tea, stir, remove from heat and cover with a tight fitting lid. Set a timer for 5 minutes.5 teaspoon Earl Grey Tea
- After the tea has steeped for 5 minutes, strain through a fine mesh strainer into a liquid measuring cup. Press on the tea leaves to get as much liquid out as possible.
- Ensure that you are left with ½ cup of steeped tea. Adjust with additional plant milk to bring the amount to ½ cup if necessar.
- Place the tea in the refrigerator until its completely cold. About 45 minutes.
To Make the Scones
- Preheat oven to 425* F and line a baking tray with parchment.
- Into a mixing bowl, add flour, sugar, baking powder, baking soda and salt. Mix to combine.2 Cups All Purpose Flour, ½ Cup Granulated Sugar, 2 teaspoon Baking Powder, ¼ teaspoon Baking Soda, ¼ teaspoon Kosher Salt
- Add the cubed non dairy butter and work the butter into the dry ingredients with a pastry cutter, two forks or your hands. Work the butter in until is just smaller than small peas.1 Stick Non Dairy Butter, COLD, cut into cubes
- Remove the tea from the refrigerator and add the vanilla and vinegar. Stir.1 teaspoon Vanilla, 1 ½ teaspoon Lemon Juice or White Vinegar
- Add the tea mixture into the butter and flour mixture and toss everything together with a fork until the mixture is moist.
- Pour the mixture onto a work surface and fold it onto itself a few times until the dough becomes cohesive. This will that about 3 folds.
- Press the dough into a circle that is about 6-7 inches in diameter and 1 inch tall.
- Cut the dough round into 6 triangles.
- Transfer the triangles to a parchment lined baking sheet and bake I a 425* oven for 14-16 minutes or until the bottoms of the scones are browned all the way across.
- Remove from the oven and allow to cool for 20 minutes before glazing.
For the Glaze
- In a small bowl combine powdered sugar, vanilla and 2 tablespoons of plant milk.1 ½ Cups Powdered Sugar, ½ teaspoon Vanilla Extract, 6-7 teaspoon Plant Milk
- Whisk well to combine. Add the extra teaspoon of milk if necessary.
- To glaze the scones, either spoon the glaze on top, or hold the bottom of the scones and dunk the tops into the glaze. Shake off the excess and return right side up to the baking sheet.
- And serve!