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. I also see lots of running with Amelia in my near future and I’m genuinely excited about it. 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.
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!
- 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
- 2 to 3 tablespoons earl grey (1 tea bag + 1/3 cup boiling water)
- 1 1/2 cups powdered sugar, sifted
- 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 medium-golden brown and the scones have risen. Remove and allow to cool.
- 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.