These earl grey scones are tender, fluffy, and packed full of floral earl grey aroma. They are delicious with jam, cream, or on its own! Serve as a fancy breakfast, or tea time treat.
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These better-than-the-bakery-scons are easy to make, so delicious, and loaded with fragrant earl grey flavor. They come together with simple ingredients, and do not require resting time.
They are lightly browned and crisp on the outside but fluffy and moist on the inside. (not the type that sucks all the moisture out of your mouth!) Pair up with your favorite cup of tea or coffee and enjoy!
What does earl grey taste like?
Earl grey has a full bodied black tea flavor with a significant citrus aroma from bergamot oil. It is earthy, slightly bitter, yet has a refreshing floral lemony tone.
In this recipe, any form of earl grey tea can be used. If the leaves are large (loose leaves) They will be ground fine using a blender or food processor before adding to the dough mix.
Ingredients for this recipe
- Dairy-free salted butter
- Organic cane sugar
- Large eggs
- Gluten-free all purpose flour - I use Bob’s Red Mill 1 to 1 baking flour
- Baking powder
- Earl grey tea leaves - Ground fine using a blender, food processor, or mortar
- Vanilla extract
- Unsweetened almond milk
- Lemon juice
How to make earl grey scones
Step 1. Preheat the oven to 380°F/ 193°C.
Step 2. Make vegan buttermilk. Combine the almond milk and lemon juice in a cup and set aside. It starts to curdle slightly in a couple of minutes.
Step 3. In a large bowl, whisk the softened butter and sugar together.
Step 4. Add in ONE egg and whisk well.
Step 5. Add the all purpose flour, baking powder, ground earl grey tea leaves, vanilla. Mix until just combined. (Dough will be crumbly)
Step 6. Add in the milk + lemon mix from step 1. Mix until well combined. If the dough is too soft for shaping, let sit in the fridge for 5-10 minutes.
Step 7. Line a cutting board with plastic wrap, or lightly flour the surface. Place the dough in the middle and flatten to an 8 inch disc shape.
Step 8. Cut the disc into 8 triangle wedges and transfer to a lined baking sheet pan.
Step9. Beat the remaining egg and brush the egg wash over each scone.
Step 10. Bake for about 20 minutes until the edges look crispy and top browns slightly. Let cool for at least 30 minutes. They firm up as they cool.
FAQ
You can open up earl grey tea bags, or use loose leaves. Make sure to weigh them with a kitchen scale as different brands have different volumes. If you are using loose leaves, make sure to blitz them in a food processor or blender before adding to the dough mix (It takes only 5 seconds!).
Baked earl grey scones can be stored at room temperature for 1-2 days, or refrigerated for up to a week. You can also freeze them for up to 3 months, stored in a freezer bag.
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Recipe
Earl Grey Scones
Ingredients
- ½ cup almond milk unsweetened type
- 2 teaspoons lemon juice
- ½ cup dairy-free salted butter softened
- ½ cup organic cane sugar
- 2 large eggs used in 2 parts (for dough, and for egg wash)
- 2 cups gluten-free all purpose flour I use Bob's Red Mill 1 to 1 baking flour
- 2 teaspoons baking powder
- 0.35 ounces earl grey tea leaves ground fine if necessary, 10 gram
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 380°F/ 193°C.
- Make vegan buttermilk. Combine the almond milk and lemon juice in a cup and set aside. It starts to curdle slightly in a couple of minutes.
- In a large bowl, whisk the softened butter and sugar together.
- Add in ONE egg and whisk well.
- Add the all purpose flour, baking powder, ground earl grey tea leaves, and vanilla. Mix until just combined. (Dough will be crumbly)
- Add in the milk + lemon mix from step 1. Mix until well combined. If the dough is too soft for shaping, let sit in the fridge for 5-10 minutes.
- Line a cutting board with plastic wrap, or lightly flour the surface. Place the dough in the middle and flatten to an 8 inch disc shape.
- Cut the disc into 8 triangle wedges and transfer to a lined baking sheet pan.
- Beat the remaining egg and brush the egg wash over each scone.
- Bake for about 20 minutes until the edges look crispy and top browns slightly. Let cool for at least 30 minutes. They firm up as they cool.
Nutrition
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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