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Earl Grey scone on a white cloth with more scones in the background
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Earl Grey Scones

These Earl Grey Scones are light, fluffy, delicious and flavored entirely with brewed earl grey tea. No flavorings or extracts required!
Prep Time15 minutes
Cook Time15 minutes
Resting Time45 minutes
Total Time1 hour 15 minutes
Course: Breakfast, Brunch
Cuisine: American, French
Diet: Vegan, Vegetarian
Servings: 6 Scones
Calories: 355kcal
Cost: $5


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


For the Scones

  • 9 tablespoon Non-Dairy Milk
  • 5 teaspoon Earl Grey Tea See note
  • 1 ½ teaspoon Lemon Juice or White Vinegar
  • 1 teaspoon Vanilla
  • 1 Stick Non Dairy Butter, COLD, cut into ¼" 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 Non-Dairy Milk


To Brew the Tea:

  • In a small saucepan over medium hough heat, bring the non-dairy milk to a boil.
    9 tablespoon Non-Dairy 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 necessary.
  • Place the tea in the refrigerator until its completely cold. About 45 minutes.

To Make the Scones

  • Preheat oven to 400* 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 ¼" cubes
  • Remove the tea from the refrigerator and add the vanilla and vinegar to it. 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. 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 in 400* F oven for 16-18 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 non-dairy milk.
    1 ½ Cups Powdered Sugar, ½ teaspoon Vanilla Extract, 6-7 teaspoon Non-Dairy 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.


My favorite Earl Grey Tea is Twinnings Loose Leaf 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 1 day.
Or freeze for up to a month. Reheat in a toaster oven for best results.


Serving: 1Scone | Calories: 355kcal | Carbohydrates: 81g | Protein: 5g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.2g | Trans Fat: 0.02g | Sodium: 300mg | Potassium: 88mg | Fiber: 1g | Sugar: 48g | Vitamin A: 108IU | Vitamin C: 2mg | Calcium: 123mg | Iron: 2mg