Earl Grey Scones

When cooking or baking with tea, most recipes tell you to empty the tea leaves out of the bag, steep them in hot water, and then remove the leaves from the tea with a sieve. I am lazy, though, so I kept the tea leaves in this recipe and it doesn’t make a difference. Don’t bother with the extra step!  Or should I say the extra “steep”?  Recipe courtesy of Katie Oberwager from 24 Carrot Life.

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Votes: 16
Rating: 2.38
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Servings 10 servings
Prep Time 20 minutes
Cook Time 25 minutes
Submitted By Katie Oberwager from 24 Carrot Life
Rating
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 16
Rating: 2.38
You:
Rate this recipe!
Servings 10 servings
Prep Time 20 minutes
Cook Time 25 minutes
Submitted By Katie Oberwager from 24 Carrot Life
Share this Recipe
Share this Recipe
Ingredients
Ingredients
Instructions
  1. Preheat the oven to 425°F.
  2. Steep 1 heaping teaspoon of Earl Grey tea leaves in 1/4 cup boiling hot water for 3 minutes or more, until very strong. Set aside.
  3. Place the remaining tea leaves in a large mixing bowl and add all purpose flour, almond flour, sugar, baking soda, baking powder, and salt. Whisk until combined.
  4. With clean hands, work butter pieces into the dry mixture until thoroughly incorporated.
  5. Make a well in the center of the dry ingredients and pour in milk, vanilla extract, and the brewed tea. Combine the ingredients until all the dry mix is wet. Do not knead. If the mixture is extremely wet and is sticking to your hands, add more all-purpose flour in 1/4 cup increments until it no longer sticks to hands.
  6. Turn the mixture onto a floured surface and gather the dough together. Gently pat the dough to make a circle about 1 and 1/2 inches thick.
  7. Using a pizza cutter or knife, cut the scones into 8-10 even wedges and lay them on a nonstick baking sheet (in the same pizza shape as shown in the photos above).
  8. Brush with milk and sprinkle with sugar. Bake for 20-25 minutes or until golden brown.
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