Lavender Earl Grey Scones
Theres so many other fun ways to enjoy tea outside your typical cup and glass. Personally, I love cooking with tea and if you're a tea lover, this is a recipe you will definitely enjoy! These scones are infused with our organic Lavender Earl Grey tea blend giving you a unique flavor and aromatic experience. Lets get started!
Here's what you'll need:
- 2 cups all-purpose flour (spoon & leveled)
- 1/2 cup granulated sugar
- 2 & 1/2 teaspoons baking powder
- 3 teaspoons Lavender Earl Grey tea
- 2 teaspoons lemon zest
- 1/2 teaspoon salt
- 1/2 cup (1 stick) frozen unsalted butter
- 1/2 cup buttermilk
- 1 large egg
- Optional - Dried culinary lavender
Lemon Lavender Icing
- 1/4 cup heavy cream or milk
- 2 teaspoons Lavender Earl Grey tea
- 1 tablespoon fresh lemon juice
- 1 & 1/4 cups confectioners sugar
- In a large bowl whisk flour, baking powder, Lavender Earl Grey tea, lemon zest, & salt.
- Grate frozen butter using a box grater and add grated butter to flour mixture. Once the grated butter is added to the flour mixture combine with a pastry cutter until the mixture mixes together and form pea like crumbs.
- Place flour mixture in refrigerator or freezer while you work on the next step.
- In a small bowl whisk together buttermilk, egg, & vanilla extract.
- Once the liquid mixture is whisked together remove the flour mixture from your refrigerator or freezer and combine the wet ingredients with the dry ingredients in the large bowl.
- Mix both dry and wet ingredients together until everything is mixed together. Pour the scone mixture onto a rolling mat or on your counter and shape into a ball. If the mixture seems too wet add a little flour and if it seems too dry add more buttermilk (about 1 tablespoon). Shape into an 8 inch disc. Once shaped cut with a sharp knife into 8 wedges.
- Place the 8 wedges on a lined baking sheet (arrange scones 2-3 inches apart) and let sit in the fridge for 20 minutes.
- Preheat oven to 400°F.
- Once scones have been chilled for 20 minutes and the oven is preheated take the lined baking sheet out of the fridge and put in the oven for 18-26 minutes. I typically like to start with 18 minutes and keep an eye for the edges to turn golden brown.
- Once the time is up remove from oven and let cool on a cooling rack.
- Make the Icing! In a small saucepan add 1/4 cup of heavy cream and bring to a simmer on low heat.
- After the heavy cream is brought to a simmer remove from heat and add the Lavender Earl Grey tea and let steep for 8 minutes. Strain the heavy cream into a small dish and let cool for 5 minutes.
- While the heavy cream is cooling whisk together the fresh lemon juice and confectioners sugar. Once the steeped heavy cream is cooled add it to the lemon juice and confectioners sugar mixture.
- Once the icing is mixed pour over warm scone and then lightly sprinkle (if desired) the culinary lavender on top of the warm scones.
- Leftover iced or un-iced scones keep well at room temperature for 2 days or in the refrigerator for 5 days.
- Freeze Before Baking Instructions: Freeze scone dough wedges on a plate or baking sheet for 1 hour. Once relatively frozen, you can layer them in a freezer-friendly bag or container. Bake from frozen, adding a few minutes to the bake time. Or thaw overnight, then bake as directed.
- Preparing The Night Before Instructions: Prepare scones through step 4. Cover and refrigerate overnight. Continue with the recipe the following day.