Traditionally, scones were part of an elegant tea-time spread served with jam and whipped or clotted cream along side a cup of Earl Grey tea. With a subtle yet fragrant taste of one of the most popular black tea flavours, these earl grey infused tea scones are so easy to make and delectable served fresh from the oven even plain or with any of your favourite jam. They are magnificent for breakfast or for an afternoon tea snack.
Earl Grey Tea Scones
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- ½ cup raisins, , 75g
- ¾ cup extra-strong Earl Grey tea, , 180ml
- 2 cups all-purpose flour, , 260g
- ¼ cup sugar, , 50g
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup butter, cut into cubes or grate into thin strips, 113g
- ⅔ cup buttermilk, , 160ml
- 1 teaspoon vanilla extract
- Soaked the raisins in hot, extra-strong Earl Grey tea for at least 1 hour or more. This is to infuse the flavour of earl grey into the raisins.
- Pour the raisins and tea into a fine mesh strainer and let drain thoroughly.
- Preheat oven to 200 degree C ( 400 degree F ) and place oven rack in centre of oven. Line a baking sheet with parchment paper and slightly sprinkle some flour on top.
- In a large mixing bowl, whisk together the flour, salt, baking powder, baking soda and sugar.
- Grate the COLD butter and place them into the mixing bowl. Blend the butter into the flour mixture with a pastry cutter or 2 knives until the mixture resembles coarse crumbs.
- Add the drained earl grey soaked raisins to the flour. Then toss through gently until evenly distributed, taking care not to mash it in.
- Add vanilla extract into buttermilk. Then add the buttermilk into the flour mixture and stir JUST until the dough comes together. Do not over mix. (If there are dry crumbs in the bottom of bowl, add more buttermilk, 1 tablespoon at a time until mixture holds together as a shaggy dough)
- Using a bench scaper or spatula, gently fold the dough in on itself until you are able to transfer to a lightly floured surface.
- Knead the dough gently and form into a 7 inch round ( 18cm ) and 1 inch thick (2.5cm ). Use a 2 1/2 inch ( 6.5cm ) round biscuit cutter to cut the dough into circles. Gather up any trimmings, roll into a ball and cut more scones.
- Transfer the scones to the floured baking sheet and brush the tops of the scones with a little milk.
- Bake for about 18 to 20 minutes or until the scones are puffy and golden brown on top and a toothpick inserted in the centre comes out clean.
- Remove from oven and transfer to a wire rack to cool. Can be stored at room temperature for a few days.
First prepare to soak raisins in earl grey tea.
Brew hot and extra-strong earl grey tea in a teapot.
Pour the hot extra-strong earl grey tea into raisins in a bowl.
Soak the raisins in the tea for at least 1 hour.
After 1 hour or so, pour the earl grey soaked raisins and tea into a fine mesh strainer and let drain thoroughly.
Preheat oven to 200 degree C ( 400 degree F )
Line a baking sheet with parchment paper. Slightly sprinkle some flour on top.
Measure ingredients needed: all-purpose flour, sugar, baking powder, baking soda, salt, buttermilk and vanilla extract.
In a large mixing bowl, whisk together the DRY ingredients: flour, baking powder, baking soda, sugar and salt.
Grate finely the EXTRA cold butter.
Blend the grated butter into the flour mixture with a pastry cutter.
Rub the butter into the dry mixture until it resembles coarse crumbs.
Add the drained earl grey tea infused raisins into the coarse crumbs flour mixture.
Toss through gently until the raisins are evenly distributed.
Add vanilla extract into the buttermilk.
Add the buttermilk into the raisins and flour mixture.
Stir JUST until the dough comes together. DO NOT OVERMIX.
Transfer the dough gently to a lightly floured surface.
Knead the dough gently.
Form into a 7 inch round (18 cm ) and 1 inch thick (2.5 cm) dough.
Use a 2 1/2 inch round biscuit cutter to cut the dough into circles and transfer to the baking sheet lined with parchment paper.
Lightly glazed the tops of scones with a little milk.
Bake in the preheated oven for about 18 to 20 minutes.
Bake till scones are puffy and golden brown in colour and a toothpick inserted in centre comes out clean.
Transfer the baking sheet with baked scones onto a wire rack.
Remove scones from baking sheet to cool on wire rack.
These earl grey infused tea scones can be stored at room temperature for a few days.
Best served warm, fresh from oven with your favourite butter and jam.
AS ALWAYS ….. ENJOY!