A good scone and a cup of tea is a time-honored combination. These lavender earl grey scones are a unique twist on a classic! The recipe is from Alice’s Tea Cup by Haley Fox and Lauren Fox.
Lavender Earl Grey Scones
- 2 heaping teaspoons Earl Grey Lavender tea leaves
- 3 cups all-purpose flour
- ⅓ cup sugar
- ½ teaspoon baking soda
- 2 ½ teaspoons baking powder
- ¾ teaspoon kosher salt
- 1 ½ sticks (¾ cups) unsalted butter, cut into ½ inch pieces
- 1 ¼ cups buttermilk
- ½ teaspoon pure vanilla extract
- ¼ cup heavy cream (for brushing)
- ¼ cup sugar (for sprinkling)
- Pre-heat oven to 425 degrees.
- Steep 1 heaping teaspoon of the tea leaves in ¼ cup of boiling-hot water for 3 minutes. Strain and reserve the tea.
- In a coffee or spice grinder, grind the remaining teaspoon of tea leaves to a very fine powder. Place the powder in a large mixing bowl, add the flour, sugar, baking soda, baking powder, and salt. Stir until combined.
- With clean hands, work the butter into the dry mixture until it’s thoroughly incorporated and has the consistency of fine breadcrumbs.
- Make a well in the center of the dry ingredients, and pour the buttermilk, vanilla extract, and 1 tablespoon of the brewed tea into the well. Combine the ingredients until all the dry mix is wet, but do not knead.
- Turn the mixture onto a floured surface and gather the dough together. Gently pat the dough to make it rectangular about 1 ½ inches thick. Using a dough cutter, cut the scones into wedges measuring about 3 ½ X 4 inches, and lay them on a nonstick baking sheet. Gather the remaining dough together lightly to cut out more scones - just don’t knead the dough too much.
- Brush the top of each scone liberally with heavy cream and then sprinkle with sugar.
- Bake the scones for about 12 minutes, or until lightly browned. This recipe makes about 10-12 scones.