These lemon glazed Earl Grey Scones are a deliciously different way to enjoy your tea. They are also a perfect addition to Mother’s Day breakfast or brunch.
What Exactly is a Scone?
A scone is a baking powder leavened quick bread, which is cut into shapes before baking. Scones originated in Scotland and are popular there and in the UK as a tea time treat, often spread with jam and clotted cream.
In North America, the scone is usually larger, denser, and sweeter. They can be a vehicle for all kinds of add-ins, such as dried fruit, nuts, chocolate chips, and endless varieties of flavours. These Lavender Scones are one delicious example. They are often iced or glazed, and they are usually just eaten as they are, without jam or cream.
Scones can also be savoury, with cheese, herbs, ham, or vegetable additions.
Check out this fun article to find out more about the differences between American vs British scones.
What’s the Difference Between a Biscuit and a Scone?
The method to make scones and biscuits are the same. Cutting cold butter into the dry ingredients, which include flour, baking powder and salt. Then adding enough just enough liquid, usually milk, or buttermilk, to form a soft dough. The dough is then briefly kneaded and cut into shapes, before baking.
The basic ingredients for making biscuits and scones are almost exactly the same, with the exception of eggs. Scones have eggs, added along with the liquid, while biscuits do not.
Tips For Perfect Scones
Although the basic method for making scones is very simple, there are a few things to keep in mind.
First, make sure that your butter, eggs, and milk are cold. The butter should melt in the oven, and not during the mixing process. This will result in flakey, tender scones, which is the goal.
Secondly, for the same reason, be sure to handle the dough as little as possible. This prevents your warm hands from melting the butter.
Finally, again for the same reason, if your kitchen is warm, chill the shaped dough in the fridge for 15 minutes before baking.
A perfect scone will have a nice rise, with a crisp, golden exterior, and a tender, slightly cakey interior.
About These Earl Grey Scones
Scones and tea are naturals together, so why not bake your tea right in? Earl Grey, with its distinctive flavour, adds a delicate but delicious note to this scone recipe. And, because Earl Grey is always best with lemon, a tea-infused, lemony glaze completes the treat.
Can I Make Scones Ahead?
Scones are always best eaten freshly baked. However, they do freeze very well. There are two ways to freeze scones, baked, or unbaked.
To freeze baked scones, allow them to cool completely, then flash freeze them on a baking sheet for 30 minutes. Pack the semi-frozen scones in airtight freezer bags or containers until you are ready to use them. Remove them from their container or bags to defrost. This prevents them from getting soggy. You can also wrap the scones individually for freezing, which is a convenient option if you just want one or two.
You can also make the dough, cut it into shapes, and flash freeze on a baking sheet. Then transfer the unbaked frozen scones to a freezer bag or container. When it’s time to bake the scones, put the frozen scones on a baking sheet while the oven preheats. Bake the scones from frozen, adding a couple of minutes to the baking time.
More Brunch Ideas
Earl Grey Scones - Lemon Glazed
- 1 Earl Grey teabag
- 2.5 cups flour all-purpose
- 3 tbsp Earl Grey tea approximately 6 tea bags, cut open
- 2 tbsp sugar
- 2.5 tsp baking powder
- 0.5 tsp baking soda
- 0.5 tsp salt
- .5 cup cold butter cubed
- 1 cup buttermilk
- 1 egg large
- 1 cup icing sugar
- 1 tbsp lemon juice
- Steep one Earl Grey teabag in 1/4 cup of boiling water. Leave teabag in the water and set aside to cool.
- Preheat oven to 400° Line a baking sheet with parchment paper, or dust with flour
- In a large bowl, whisk together flour, tea, sugar, baking powder, baking soda, and salt
- Using a pastry blender, cut cold butter into the flour mixture until crumbly
- In a smaller bowl, whisk together buttermilk and egg
- Add buttermilk mixture to the flour mixture. Stir swiftly with a fork until dough comes together.
- On a lightly floured surface, lightly pat dough into a rectangle, about 9" x 6"
- Trim the edges of the rectangle to straighten, then cut the rectangle into three squares.
- Cut each square diagonally into four triangles. Transfer the triangles to the prepared baking sheet.
- Bake in the center of oven 18-20 minutes until golden.
- Transfer to a rack and allow to cool
- In a bowl, combine icing sugar, lemon juice, and 2 tbsp of the cooled, steeped tea.
- Using a spatula, spread the glaze over the cooled scones.