Earl Grey Scones

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

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These Earl Grey Scones are light, fluffy, delicious and flavored entirely with brewed earl grey tea. No flavorings or extracts required!

Prep Time15

Cook Time15

Resting Time45

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

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

Instructions

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.

Notes

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.

Nutrition