Step into a world of exquisite flavor and delicate texture with these incredible Earl Grey Scones. Forget everything you thought you knew about dry, crumbly pastries; these scones are a revelation – tender, moist, and wonderfully fluffy, each bite bursting with the distinctive aroma of bergamot-infused Earl Grey tea, perfectly complemented by a bright, zesty lemon glaze. Whether you’re planning an elegant afternoon tea, a cozy weekend brunch, or simply craving a delightful treat, these homemade Earl Grey scones are sure to become a cherished favorite. They’re surprisingly easy to make and offer that quintessential English tea experience right in your own home.
What sets these Earl Grey lemon scones apart is their superior texture and nuanced flavor profile. Unlike many scones that tend to be overly dense or prone to crumbling, ours are crafted to be remarkably soft and airy on the inside, with a perfectly golden, slightly crisp exterior. The secret lies in the quality of ingredients and a specific technique that ensures a light, tender crumb. The delicate, citrusy notes of bergamot from the Earl Grey tea infuse every part of the scone, providing a sophisticated backdrop to the vibrant tang of the lemon glaze. This combination creates a harmonious balance, where a pop of bright lemon flavor awakens your palate, followed by the rich, buttery goodness of the scone, and finally, the lingering, aromatic hint of Earl Grey tea.
Making these gourmet-quality scones at home is not just a baking project; it’s an enjoyable journey that culminates in a truly rewarding experience. The process is straightforward, making it accessible even for novice bakers. Plus, these scones are incredibly versatile. They can be prepared ahead of time, frozen, and then baked fresh whenever a craving strikes, ensuring you always have a warm, homemade treat ready to enjoy. They pair beautifully with a classic London Fog latte, a steaming cup of coffee, or, for the ultimate indulgence, another cup of Earl Grey tea. Prepare to impress your guests, or simply treat yourself to a moment of pure culinary bliss!
These delightful scones are a fantastic addition to any breakfast or brunch spread. Imagine them alongside an abundant continental breakfast featuring an array of freshly baked goods. They complement our bakery-style pistachio muffins, jumbo blueberry muffins, spiced pumpkin muffins, moist banana nut muffins, or comforting apple streusel muffins. Beyond muffins, consider serving them with a selection of fruit jams, homemade clotted cream, fresh berries, or a light fruit salad for a truly memorable spread. Their elegant flavor makes them perfect for special occasions like bridal showers, baby showers, or simply a sophisticated weekend gathering with friends and family.
Ingredient Notes: Crafting Perfect Earl Grey Scones
The magic of these Earl Grey scones starts with high-quality ingredients. Here’s a closer look at what you’ll need and why each component is crucial for achieving that irresistible flavor and texture:
- Unsalted Butter: This is the backbone of truly fluffy and tender scones. We use unsalted butter because it allows you to control the exact amount of salt in the recipe. The most important tip for scone butter is to keep it exceptionally cold. By freezing and then grating the butter, you create tiny, evenly distributed pieces throughout the dough. As the scones bake, these cold butter pieces melt slowly, releasing steam that creates airy pockets, resulting in a beautifully flaky and light texture.
- Earl Grey Tea: The star of the show! You’ll need both loose leaf tea or tea from tea bags. A portion of the tea will be steeped in hot water to create an infused liquid that adds moisture and a subtle background flavor. Additionally, the contents of one tea bag (or about 1 tablespoon of loose leaf tea) are added directly to the dry ingredients. This introduces concentrated tea speckles that intensify the unique bergamot aroma and flavor throughout the scone.
- Dry Ingredients (All-Purpose Flour, Granulated Sugar, Baking Powder, Kosher Salt):
- All-Purpose Flour: Provides the fundamental structure for the scones.
- Granulated Sugar: Adds sweetness, enhances flavor, and contributes to the golden-brown crust.
- Baking Powder: Our primary leavening agent. It reacts with moisture and heat to produce carbon dioxide, creating lift and contributing to the scones’ fluffy texture. Ensure your baking powder is fresh for optimal rise.
- Kosher Salt: Balances the sweetness and enhances all the other flavors in the scone.
- Wet Ingredients (Sour Cream, Large Egg, Vanilla Extract):
- Sour Cream: This secret ingredient is essential for tender scones. Its acidity reacts with the baking powder, boosting the rise, while its fat content adds richness and moisture, resulting in an incredibly tender crumb. Ensure it’s cold!
- Large Egg: Acts as a binder, adds richness, and contributes to the scone’s structure and golden color. Like the sour cream, a cold egg is preferred.
- Vanilla Extract (or Paste): Enhances the overall flavor profile, adding a warm, aromatic depth that complements the bergamot beautifully.
- Lemon Glaze Ingredients (Powdered Sugar, Fresh Lemon Juice, Vanilla Paste or Extract):
- Powdered Sugar: Forms the base of our smooth, pourable glaze.
- Fresh Lemon Juice: Crucial for that bright, zesty tang that cuts through the richness of the scone and beautifully complements the bergamot. Freshly squeezed is always best for the most vibrant flavor.
- Vanilla Paste or Extract: Adds another layer of aromatic sweetness to the glaze, creating a more complex and inviting finish. Vanilla paste offers a richer flavor and visible vanilla bean specks.
What is the Secret to Making Good Scones? The Science of Fluffiness!
The journey to truly spectacular, light-as-air scones hinges on two fundamental principles: **exceptionally cold ingredients and high-quality butter.** Mastering these aspects will transform your scone baking from good to extraordinary.
First and foremost, using ingredients that are as cold as possible is non-negotiable. This applies particularly to your butter, but also extends to your sour cream and egg. When tiny pieces of cold butter are incorporated into the dough, they remain solid until they hit the high heat of the oven. As the butter melts, it releases steam, creating little pockets of air within the dough. This steam is what causes the scones to rise dramatically and develop their signature flaky layers and tender interior. If your butter is too warm, it will fully incorporate into the flour, leading to a denser, more cookie-like texture rather than a light, airy scone.
Secondly, the quality and flavor of your butter play a significant role. Given that scones contain a considerable amount of butter, choosing a good quality, flavorful brand will profoundly impact the final taste. A rich, creamy butter contributes to the luxurious mouthfeel and adds a depth of flavor that complements the Earl Grey tea and lemon glaze beautifully. Think of butter as a primary flavor enhancer in this recipe, not just a fat. The subtle dairy notes from a premium butter will elevate these Earl Grey scones to a truly gourmet experience.
How to Make Irresistibly Fluffy Earl Grey Scones
Crafting these delectable Earl Grey scones is a rewarding experience. Follow these detailed steps to ensure perfectly tender and flavorful results every time:
STEP 1: Prepare the Butter for Optimal Flakiness
Begin by taking your unsalted butter, which should be thoroughly frozen, and grating it using the large openings of a box grater. This technique ensures small, uniform pieces of butter that are easy to distribute evenly throughout your dough. Once grated, immediately return the butter to the freezer. Keeping the butter rock-solid cold is critical for creating those airy pockets and a tender crumb when baking.
STEP 2: Infuse the Tea Liquid
Steep the specified Earl Grey tea bags (or loose leaf tea) in hot boiling water for about 10 minutes. This allows the bergamot flavor to fully infuse into the liquid. After steeping, carefully wring out the tea bags to extract as much flavor as possible (or strain if using loose leaf). Measure out the required amount of steeped tea and transfer it to the fridge to cool down completely. A cold tea infusion contributes to maintaining the overall cold temperature of your wet ingredients.
STEP 3: Combine Dry and Wet Ingredients Separately
In a large mixing bowl, combine all your dry ingredients: the all-purpose flour, granulated sugar, baking powder, and kosher salt. To enhance the Earl Grey flavor, open one additional tea bag (approximately 1 tablespoon of tea) and sprinkle its contents directly into the dry mixture. Whisk these ingredients together thoroughly to ensure they are well combined and evenly distributed. In a separate, medium-sized bowl, whisk together the chilled steeped Earl Grey tea, cold sour cream, cold large egg, and vanilla extract until smooth. This prepares your wet components for gentle incorporation.
STEP 4: Gently Bring the Dough Together
Add the frozen, grated butter to your bowl of dry ingredients and toss gently with your hands or a fork until each piece of butter is lightly coated with flour. This coating helps prevent the butter from melting too quickly. Next, pour the whisked wet ingredients into the dry mixture. Using a wooden spoon, gently mix until just combined. The key here is minimal handling. As soon as the dough starts to come together, switch to using your hands to finish bringing it into a cohesive ball. Overworking the dough develops gluten, which can lead to tough scones, so work quickly and gently.
STEP 5: Shape and Cut the Scones
Lightly flour a clean work surface. Transfer the scone dough onto it and gently form it into a large, even circle, approximately 7-8 inches in diameter and about an inch high. Be careful not to compress the dough too much. Using a sharp chef’s knife or a sturdy bench scraper, cut the dough circle into 8 equal wedges, similar to slicing a pizza. This traditional wedge shape is perfect for individual servings.
STEP 6: Prepare for Baking with a Crucial Chill
Carefully transfer the scone wedges to a baking sheet lined with parchment paper. Arrange them in a circle, maintaining their original orientation, but leave about ½” to 1″ of space between each wedge. The proximity helps them rise. Immediately place the entire baking sheet with the scones into the freezer for at least 20-30 minutes while your oven preheats to 400℉ (200℃). This final chill is vital; it ensures the butter remains very cold, providing maximum lift and flakiness during baking.
Hot tip for perfect rise: Keeping scones slightly close to each other while baking encourages them to rise upwards rather than spreading out, resulting in taller, more impressive scones.
STEP 7: Bake to Golden Perfection
Once your oven is fully preheated and the scones are chilled, transfer the baking sheet directly from the freezer to the hot oven. Bake for 16-18 minutes, or until the tops are beautifully golden brown and a skewer inserted into the center comes out clean. The timing may vary slightly depending on your oven. After baking, allow the scones to cool on the pan for a few minutes before transferring them to a wire rack to cool completely. This step is crucial before glazing.
How to Make the Bright Lemon Glaze
While your Earl Grey scones are cooling to room temperature, prepare the irresistible lemon glaze. This simple glaze adds a burst of freshness that perfectly complements the rich, aromatic scones.
In a small bowl, combine the powdered sugar, freshly squeezed lemon juice, and vanilla extract (or paste). Whisk these ingredients together until you achieve a thick, yet pourable consistency. The goal is a glaze that’s substantial enough to coat the scones beautifully but thin enough to drip elegantly down the sides.
Adjusting Consistency: If your glaze appears too thick, add a tiny splash more lemon juice (or even a few drops of milk or water) one drop at a time, whisking well after each addition until the desired consistency is reached. Conversely, if the glaze is too thin, gradually whisk in more powdered sugar until it thickens appropriately. Remember to add these liquids or solids very sparingly, as a little goes a long way.
Once the scones are completely cool – this is essential to prevent the glaze from melting and running off – generously spoon the lemon glaze over the top of each scone. For an extra touch of aroma and visual appeal, you can sprinkle a bit of fresh lemon zest over the wet glaze or even adorn them with thin, candied lemon slices. This glaze not only adds flavor but also locks in some moisture, keeping your scones fresh longer.
For those who love to experiment with flavors and colors, consider topping these Earl Grey scones with our vibrant blueberry glaze recipe for a delightful twist!
Flavor Variations: Customizing Your Scones
While the classic Earl Grey and lemon combination is heavenly, these scones serve as an excellent canvas for other delightful flavor profiles. Get creative with these variations:
- Culinary Lavender: For an elegant floral touch, steep culinary lavender in milk, cream, or water. Use this infused liquid as the base for your glaze instead of lemon juice. This creates a beautifully aromatic scone, reminiscent of a French patisserie.
- Pure Vanilla Indulgence: Replace the lemon juice in the glaze with a touch of milk or cream, and use the exquisite insides of a vanilla bean or high-quality vanilla paste to create a rich, straight vanilla icing. This allows the subtle complexities of the Earl Grey tea to shine through even more.
- Fruity Additions: Introduce texture and sweetness by adding dried fruits to your scone dough. Dried cranberries, cherries, or apricots are excellent choices, adding bursts of flavor. For fresh fruit, finely chop blackberries or raspberries and gently fold about ½ cup into the dough just before shaping. Ensure fresh fruits are not overly wet to avoid altering the dough consistency.
- Berry Glaze Twist: As mentioned, for a fun and colorful variation, try pairing these scones with a vibrant blueberry glaze. The sweet and slightly tart berry flavor offers a beautiful contrast to the bergamot.
- Chocolate Chips: For a decadent treat, fold in ½ cup of mini chocolate chips or finely chopped dark chocolate into the dough along with the dry ingredients. The chocolate pairs surprisingly well with the citrusy notes of Earl Grey.
Storing and Freezing Your Earl Grey Scones
To ensure your delicious homemade Earl Grey scones stay fresh and enjoyable, proper storage is key. They’re at their absolute best when fresh from the oven, but they can be stored and even frozen for future enjoyment.
Room Temperature Storage: Once completely cooled, store the baked and glazed scones in an airtight container at room temperature. They will retain their delightful flavor and tenderness for 2-3 days. Beyond this period, they tend to dry out considerably, though they’ll still be edible. To revive slightly older scones, a quick warm-up in a toaster oven or microwave can bring back some of their softness.
Freezing Unbaked Scones (Recommended): For the freshest possible scones anytime, we highly recommend freezing them unbaked. After you’ve made the dough, shaped it, and cut the scones into wedges (following up to Step 5 of the recipe instructions), arrange them on a parchment-lined baking sheet. Flash-freeze them for about 30 minutes until they are firm. This prevents them from sticking together. Once firm, transfer the unbaked scones to a freezer-safe zip-top bag or an airtight container. They can be stored in the freezer for up to one month. When you’re ready to bake, simply take them directly from the freezer and bake following the same recipe instructions (Step 6 and 7), adding a few extra minutes to the baking time if needed, as they are starting from a colder temperature. Do not thaw before baking.
Freezing Baked Scones: If you have leftover baked scones, you can also freeze them. Ensure they are completely cooled. Wrap each scone individually in plastic wrap, then place them in a freezer-safe bag or container. They can be frozen for up to 2-3 months. To reheat, thaw them at room temperature, then warm them gently in a preheated oven (around 300°F/150°C) for 10-15 minutes, or until warmed through.
FAQs & Tips for Scone Success
What is a London Fog scone?
A London Fog is a popular tea-based beverage made with Earl Grey tea, steamed milk, and vanilla syrup. Therefore, a “London Fog scone” is essentially another name for an Earl Grey scone! The flavor profile aims to evoke the comforting essence of the drink. While our recipe includes a lemon glaze, if you want a more authentic “London Fog” experience, you could opt for a simple vanilla glaze (using milk or cream with powdered sugar and vanilla extract/paste) instead of the lemon, to perfectly mimic the drink’s sweet and creamy notes.
What makes scones rise best?
Achieving a beautiful rise in scones is a combination of several factors:
- Very Cold Ingredients: This is paramount. Cold butter, sour cream, and egg prevent the butter from melting into the flour before baking. As the cold butter melts in the hot oven, it releases steam, creating pockets of air and lifting the scone.
- Fresh Leavening Agent: Baking powder is the primary leavening agent in this recipe. Ensure your baking powder is fresh and active for maximum lift.
- Minimal Handling: Overworking the dough develops gluten, which can make scones dense and tough, inhibiting their rise. Mix just until combined.
- Proper Spacing: As noted in our hot tip, arranging scones relatively close together on the baking sheet helps them rise taller by providing a sort of support structure, encouraging vertical growth.
- Hot Oven: A high oven temperature helps to quickly activate the leavening agents and rapidly melt the butter, ensuring a swift and impressive rise.
Should you rest scones before baking?
While resting scones is not strictly required for them to bake, it is highly beneficial to chill them (either in the refrigerator or, preferably, the freezer) before baking. This resting period, especially when cold, serves several purposes: it helps the gluten relax, preventing tough scones; more importantly, it ensures the butter remains as cold and firm as possible right before hitting the hot oven. This maximized coldness of the butter is crucial for the optimal steam production and subsequent rise, yielding light, flaky scones. So, a brief rest in the freezer is indeed a great tip for ultimate scone perfection.
More Easy Breakfast Recipes to Brighten Your Day
- Strawberry Almond Bostock Pastry with Croissant
- Baked Glazed Blueberry Donuts
- Bialy Bagels with Everything Seasoning
- Fruit & Cream Cheese Puff Pastry Danish
Did you make this recipe? We’d love to see your creations! Tag us on Instagram or Facebook and leave a star rating⭐️ below! For more delicious ideas, follow us on Pinterest.
📖 Recipe: Earl Grey Scones with Lemon Glaze
Earl Grey Scones with Lemon Glaze
By Callan Wenner
These light and fluffy Earl Grey scones are infused with the delightful essence of Earl Grey tea (using both steeped liquid and loose leaf tea) and finished with a bright lemon glaze. Bursting with lovely bergamot flavor, they are the perfect accompaniment to a cup of tea or coffee, and make an excellent afternoon snack.
Pin Recipe
Equipment
- Box grater
- Large & medium mixing bowls
- Wooden spoon
- Whisk
Ingredients
- ½ cup boiling water
- 4 Earl Grey tea bags (3 to steep, 1 for the dough)
- ½ cup unsalted butter (frozen and grated)
- 2 cups all-purpose flour
- ½ cup granulated sugar
- 2½ teaspoons baking powder
- ¼ teaspoon kosher salt
- ½ cup sour cream (cold)
- 1 large egg (cold)
- 1 teaspoon vanilla extract
Lemon Icing
- 1¼ cups powdered sugar
- 3-4 tablespoons lemon juice (freshly squeezed)
- 1 teaspoon vanilla paste or extract
Instructions
- Boil water, then measure out ½ cup (4 oz) and add three tea bags. Steep for 10 minutes, then wring out the tea bags to get all the flavor.
- Measure out ¼ cup (2 oz) of the steeped tea to use for the scones. Place it in the fridge to chill thoroughly.
- Grate the frozen butter, then store it in the freezer while preparing the rest of the ingredients to keep it very cold.
- In a large bowl, whisk together the flour, sugar, baking powder, salt, and the contents of 1 Earl Grey tea bag until well combined.
- In another bowl, whisk together the ¼ cup chilled steeped tea, cold sour cream, cold egg, and vanilla extract.
- Add the cold, grated butter to the dry ingredients and toss gently to coat each piece with flour. Then, pour in the wet ingredients and mix together with a wooden spoon until just combined.
- Finish bringing the dough together quickly with your hands into a cohesive ball. Avoid overworking.
- Transfer the dough to a lightly floured surface and gently press it into a large circle, about 7-8 inches in diameter and approximately one inch high.
- Use a bench scraper or a sharp knife to cut the round into 8 equal wedges. Carefully transfer these wedges to a large parchment-lined baking pan.
- Keep the wedges relatively close to each other on the baking pan, as this helps them rise better. Place the pan and scones in the freezer and preheat the oven to 400℉ (200℃).
- Once the oven is preheated, bake the scones directly from the freezer for 16-18 minutes, or until golden brown. Allow them to cool completely on the pan before glazing.
Lemon Icing
- While the scones cool, whisk together the powdered sugar, lemon juice, and vanilla until a thick, pourable icing is formed.
- If the icing is too thin, gradually add more powdered sugar. If it’s too thick, add more lemon juice (or a few drops of water) until the desired consistency is achieved.
- Once the scones are completely cool, add a spoonful of glaze to each scone, spreading it over the top. Garnish with a pinch of fresh lemon zest or candied lemon slices for extra flair.
Notes
Keep the butter and all wet ingredients as cold as possible throughout the process, and work quickly to prevent the butter from melting and softening too much. This is critical for light and fluffy scones.
Ensure the scones are completely cool before adding the glaze; otherwise, the glaze will melt and run off.
Store the baked scones covered at room temperature for 2-3 days. For longer storage, see detailed freezing instructions below.
Freezing instructions: To freeze unbaked scones, make and cut the scones into wedges as per the instructions. Flash-freeze them on a cookie sheet for 30 minutes until firm, then transfer the unbaked scones to a sealed freezer-safe container or bag. They can be kept frozen for up to one month. Bake directly from frozen, following the same recipe instructions, adding a few minutes to the baking time if necessary.
Nutritional Information (per serving)
- Calories: 376 kcal
- Carbohydrates: 57 g
- Protein: 4 g
- Fat: 15 g
- Saturated Fat: 9 g
- Polyunsaturated Fat: 1 g
- Monounsaturated Fat: 4 g
- Trans Fat: 1 g
- Cholesterol: 59 mg
- Sodium: 221 mg
- Potassium: 70 mg
- Fiber: 1 g
- Sugar: 32 g
- Vitamin A: 474 IU
- Vitamin C: 2 mg
- Calcium: 100 mg
- Iron: 2 mg
The provided nutritional information is an estimate per serving. Accuracy is not guaranteed.
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