Earl grey works well in this recipe but you can substitute for your tea of choice. At the restaurant we make these scones using Big Heart Tea’s Edith Grey, its not too bitter and has rose to compliment the bergamot.
3 Cups All purpose flour
1/4 Cup Sugar
2 tsp Baking Powder
1/2 tsp Baking Soda
1/2 tsp Salt
4 tsp Earl Grey Tea
1/2 Cups Butter, cold & diced
1 1/4 Cups Heavy Cream, plus extra
1 tsp Vanilla
Zest of one Lemon
Demerra sugar for garnish, optional
In a large mixing bowl, mix first 6 ingredients together. In a second bowl, whip egg, cream and vanilla. Set aside.
Using your fingers, press butter into flour mixture. Using a fork, stir cream mixture into dough. In the bowl, knead dough just until it comes together. Lightly flour your bench, turn dough out and form into a circle 1″ thick. Cut out 8 scones.
Place scones on a parchment lined baking sheet. Brush with cream and top with demerra sugar. Bake at 350 for 16-20 minutes. Turn pan halfway through cooking. I like to lift one up and take a look at the bottom, thats where they cook the fastest. You’re looking for golden brown.