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

Earl Grey Scones

Megan Calipari
These Earl Grey Scones are light, fluffy, delicious and flavored entirely with brewed earl grey tea. No flavorings or extracts required!
Prep Time 15 mins
Cook Time 15 mins
Resting Time 45 mins
Course Breakfast, Brunch
Cuisine American, French
Servings 6 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!
Keyword Earl Grey Scones