Baking with tea has been something I have really been enjoying this year. There is something about being able to modify the taste by either soaking tea bags in the milk you will be using or using the actual tea leaves in the product you are baking. It is a great way to add some subtle flavour to a delicious treat or put a new twist on an old favourite.
When I bake with earl grey tea I always think of my auntie Marie, so I thought since I was going back into the off now I would surprise her with some of these. I left home a little earlier than I would swung by her house and left them on the door and then texted her when I got to work to say I was thinking of her and that there was a surprise on the porch.
Things in the world are still a little crazy but it’s nice to show little ways that you are still thinking of people even if you can’t be in the same room with them.
I encourage you to reach out to loved ones that you have been thinking about to make sure they are alright or if you live close by them maybe drop a little something off just as a thinking of your token.
Hope everyone is staying sane and safe and I hope you enjoy these scones as much as I do 💜
3 bags Earl Grey tea (or 3 teaspoons loose Earl Grey tea) I used Twinings tea
1/3 cup boiling water
3 cups all-purpose flour
1/3 cup brown sugar
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter, cold and cut into cubes
2/3 cup heavy cream or Greek yogurt
1 teaspoon vanilla extract
1/2 cup powdered sugar
1 tbsp milk
1 tbsp honey
Preheat the oven to 350 degrees and prepare a baking sheet with parchment paper. Set aside.
In a small bowl or 2 cup liquid measuring cup, add 2 tea bags or 2 teaspoons of the Earl Grey tea to 1/3 cup of boiling water. Allow steeping for 3-5 minutes. Remove the tea bags or loose leaf tea and measure out exactly 1/4 cup of brewed tea. Let cool.
Meanwhile, in a large mixing bowl, add the remaining teaspoon of tea. If you are using bagged tea, just cut the tea bag open and pour the leaves into the bowl. Add the flour, brown sugar, baking powder, baking soda, and salt. Lightly mix the dry ingredients using a fork or your fingers.
Cut the butter into the flour mixture, using a fork, a pastry blender, or your fingers until the mixture is coarse like sand.
Add the egg, cream (or yogurt), and vanilla to the cooled Earl Grey tea. Whisk to combine them. Pour over the dry ingredients and stir just until the dough is combined.
Turn the mixture out onto a lightly floured surface. Shape into a disk that is approximately 1 ½ inches thick. Cut into wedges or I use a round cookie cutter and place it on the prepared baking sheet. Brush with cream and sprinkle liberally with sugar.
Bake at 350 degrees for 15-18 minutes or until the scones are golden brown.
Once they have cooled I mix the glaze ingredients together and drizzle over top.