Earl Grey Scones with Lavender Glaze

5 from 2 votes

Earl Grey Scones with Lavender Glaze

This recipe for Earl Grey Scones with Lavender Glaze is easy to make and is flavored entirely with earl grey tea and lavender flowers.

Prep Time15

Cook Time15

Cooling Time1

Total Time1 15

Course: Breakfast, Brunch

Cuisine: American, French

Diet: Vegan, Vegetarian

Servings: Scones

Calories: 355kcal

Author: Megan Calipari

Cost: $5

Equipment

1 Small Sauce Pan
1 Mixing Bowl
Measuring Cups and Spoons
1 Baking Sheet
Parchment Paper
1 Knife

Ingredients

For the Scones

5 teaspoon Earl Grey Tea see note
1 tablespoon Lavender Flowers
11 tablespoon Non-Dairy Milk see note
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
8 tablespoon Non-Dairy Butter, cold, cut into ¼" cubes
1 ½ teaspoon Vanilla
1 teaspoon White Vinegar

For the Glaze

1 Cup Powdered Sugar
½ teaspoon Vanilla Extract
Steeped Lavender Tea

Instructions

To Brew the Teas:

Place the Earl Grey tea into a small heat proof cup and the lavender flowers into a separate small heat proof cup.
In a small saucepan over medium hough heat, bring the non-dairy milk to a boil.
Take 3 tablespoons of the hot non-dairy milk and pour over the lavender flowers. Pour the remaining milk over the earl grey tea. Stir each tea and cover to steep for 5 minutes.
After the teas have steeped for 5 minutes, strain each through a fine mesh strainer into small cups. Press the tea leave firmly to extract as much of the milk as possible.
Place the teas in the refrigerator until completely cold. About 45 minutes to an hour.

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.
Add the cubed non-dairy butter and work the butter into the dry ingredients with your hands. Work the butter in until is just smaller than small peas.
Remove the earl grey tea from the refrigerator. Measure 6 tablespoons of the earl grey tea to add to the butter and flour mixture. If you don't have enough, supplement with nondairy milk. Then, add the vanilla and vinegar.
Toss everything together with your until the mixture is moist. It will be very dry at first but it will come together.
Pour the mixture onto a work surface and fold it onto itself a few times until the dough becomes cohesive. This will be about 3 folds. See note.
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 on the middle rack of a 425* F oven for 15-17 minutes or until the bottoms of the scones are browned all the way across.
Remove from the oven and allow to cool for 10 minutes before glazing.

For the Lavender Glaze

In a small bowl combine powdered sugar, vanilla and 2 tablespoons of the steeped lavender tea mixture.
Whisk well to combine. Add an extra teaspoon of non dairy milk to thin out if necessary.
Drizzle the glaze over the scones and serve.

Notes

My favorite Earl Grey Tea is Twinnings Loose Leaf Tea.

You will probably need a little more non-dairy milk to ensure you have the correct amount when measuring the steeped tea.

When folding the dough on your work surface it should not need more than 3 folds. This is just to make the dough more cohesive. Do not knead the dough.

To Store: Place the scones into an airtight container and store at room temperature for 2 days.

Or freeze for up to a month. Reheat in a toaster oven for best results.

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