These Earl Grey Honey Scones with honey glaze are perfect for any brunch or breakfast scene. They taste just like earl grey tea.
Before we dive into these Earl Grey Honey Scones…
I’m currently in Milan, eating SO much pasta and feeling so very full. I have a feeling that I might have to go on a bit of a pasta-cleanse upon my return. My hope is Amelia is excited to see me lol. I can’t wait to tell you more about my trip but right now I’m currently staring at these scones, hoping you have time this weekend to make them because they are so good.
This fall, I want earl grey everything. Fun fact is that my favorite tea to drink during the day is definitely earl grey tea. I love it with a splash of almond milk—it’s too good.
I wanted this recipe to be inspired by a big ol’ cup of tea and I think I did that. Even though it kinda doesn’t taste like so definitely eat it accompanied by a warm mug of tea.
<
How To Make Earl Grey Scones
Scones are super easy to make. I love to shred up the butter using a cheese grater. This makes grating butter SO much easier. Scones DO NOT, I repeat, DO NOT have eggs. The cold butter is mixed into the flour and then after it’s completely combined, the buttermilk is added. After a good mix, the dough will come together.
What Are Your Favorite-Shaped Scones
I like my scones in triangles. You form the dough into a circle and then slice it like a pie. Another popular shape is a circle. For this you’ll need to roll out the dough and stamp it the scones out with a round cutter. You can choose what shape you like best!
Earlier I was watching European news and on BBC it was talking about the temperatures all across the United States and it’s kinda warm. SO…you might not be in the mood to bake this up this weekend but I’m hoping fall-like temperatures hit all of us soon—I can’t wait!
I have always been a scone fan! These Roasted Rhubarb Scones with Vanilla Bean Glaze are always a hit!
I hope you enjoy this recipe for Earl Grey Honey Scones!
Earl Grey Honey Scones Recipe
Ingredients
Honey Scones:
- 1 cup buttermilk + 1 tablespoon
- 3 tablespoons honey
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon sea salt
- 4 tablespoons unsalted butter very cold
Glaze:
- 2 to 3 tablespoons earl grey 1 tea bag + 1/3 cup boiling water
- 1 1/2 cups powdered sugar sifted
Instructions
To Make the Scones:
- In a measuring cup, measure out the buttermilk and whisk in the honey. Set aside.
- In a medium bowl, whisk together the flour, baking soda and salt. Using a box grater, grate the butter atop the flour mixture and transfer to the freezer to chill for 5 minutes. Remove from the freezer and toss the butter with the flour until it’s evenly coated. Mix the butter throughout the flour, pressing the butter into the flour using your fingers.
- Create a well in the center of the flour mixture and pour in the buttermilk mixture. Mix until it comes together. Dump out onto a lightly floured work surface and knead until it comes together (about 3 to 4 times). Press into a circle that’s about 1-inch thick. Cut right down the middle of the circle and then across, creating 4 big scones. Cut those 4 big scones in half, leaving you with 8 scones. Transfer them to the prepared sheet pan. Transfer to the freezer to chill for 15 minutes.
- Meanwhile, preheat your oven to 375 degrees F. Brush the scones with buttermilk and transfer to the oven to bake for 12 to 15 minutes, until the tops are light to medium golden brown and the scones have risen. Remove and allow to cool.
To Make the Glaze:
- In a measuring cup, measure out 1/3 cup boiling water. Add the tea bag and allow to steep for about 5 to 10 minutes. Remove the tea bag and discard.
- Whisk together the powdered sugar and 2 tablespoons of earl grey tea together. Whisk until smooth, thick and barely pourable. This is a bit of a touch and go sort of recipe so if it’s too thick, add a teaspoon of liquid and if it’s too thin, add a few tablespoons of powdered sugar.
- Pour the glaze over the scones and serve.
Notes
Nutrition
Looking for more breakfast recipes, here are some of my favorites:
These were lovely. Came out just like the photos. Will definitely make again!
These are so delicious! I’ve made them a few times and they always turn out great.
Tried these and strangely I had the opposite problem of some here, my dough was so dry that it didn’t hold together at all. When I baked them they just came apart. Huge bummer.
Somehow other people seem to have had success with this recipe, but I have no clue how. The batter was way too watery. I had to add at least 1/2 c. flour just to be able to roll out and cut the dough. Needless to say after all of that, the dough was overworked and the texture was way off. I’m not going to make these again, but if I did, I would add the liquid in more slowly instead of pouring it all into the well. I also had to leave the scones in the oven for about 10 extra minutes than the recipe stated for a toothpick to come out clean.
The only thing I did like about this recipe was the glaze. It was good! I made the tea a bit stronger after reading some of the suggestions in the comments, and it came out well.
I was super excited to make these since my mom and I LOVE earl grey tea, but these just did not come out as well as the pictures made it seem. When they were fresh out of the oven, they tasted great. However, the glaze was super runny even after I tried to save it by adding more sugar. It barely even stayed on the scones. The scone itself was very chewy and rubbery after it cooled. I did follow the directions exactly throughout. Sorry to say very disappointing:(
These are very good, but the Earl Grey flavor registers very little. In my second batch, I ground two tea bags of Earl Grey in a coffee grinder to add to the flour. Otherwise, I made as directed. I think, if you are looking for a stronger Earl Grey flavor, this addition make the scones better. Thank you for the hint about freezing. A plate of 8 scones for my wife and me is too tempting. Freezing 4 of these to bake later is a great trick. Thanks,
Delicious and super easy!!!
wonderful!
Was really excited about these! Unfortunately they came out chewy instead of flaky, I cooked for longer than 15 mins because they were not getting brown on top. Also was not able to get the earl gray flavor through in the glaze. Maybe with a few more tea bags and longer steeping it would be more tasty.
Thanks!
Hi! I’m hoping you see this soon. I’m making these scones right now and I’m wondering if I can refrigerate the dough over night before baking? I’m hosting a brunch tomorrow morning and want them to be freshly baked but if not I’ll just bake tonight. Please respond asap!
Hi! I’m so sorry I didn’t respond to this sooner. You absolutely can keep them in the fridge overnight. OR you can also flash-freeze them in the freezer and bake them off the next day. How did it go?
Delicious recipe!! The scones are nice and flakey on the outside, and soft like a pillow on the inside! The glass is nice and sweet with a subtle earl gray flavor! ☕ Highly recommend!!
I made these recently and they were AMAZING (and easy to make)….my biggest fear was making sure I didn’t over mix! My friends loved them, thank you for sharing your recipes…they are wonderful!
Love it!
Hi! Do you think this would work okay with Gluten-free flour?
Yes, a gluten-free all-purpose should work just fine!
Delicious! I halved the recipe and used a non-dairy buttermilk substitute (1 c almond milk + 1 tbsp vinegar, let sit 10 min).
I just made these! Delicious… for the next time – I would mix earl grey with the milk and directly stir that up”
Just took these out of the oven and they look amazing! But they did not rise as well as the picture… Any suggestions?