Lavender Earl Grey Scones

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)


    1. Pre-heat oven to 425 degrees.
    2. Steep 1 heaping teaspoon of the tea leaves in ¼ cup of boiling-hot water for 3 minutes. Strain and reserve the tea.
    3. 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. 
    4. With clean hands, work the butter into the dry mixture until it’s thoroughly incorporated and has the consistency of fine breadcrumbs.
    5. 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.
    6. 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. 
    7. Brush the top of each scone liberally with heavy cream and then sprinkle with sugar.
    8. Bake the scones for about 12 minutes, or until lightly browned. This recipe makes about 10-12 scones.

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