Earl Grey Honey Scones Recipe
These Earl Grey Honey Scones with honey glaze are perfect for any brunch or breakfast scene. They taste just like earl grey tea.
- 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
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.
To Make Ahead:
If you'd like to make these scones ahead of time, easy! Make them and form and cut the scones. Place them on a baking sheet and transfer to the freezer to flash freeze. Chill for 1 hour. And then place them in a freezer-safe plastic bag or container. Bake from frozen for an additional 1 or 2 minutes.
Baking Sheets | Glass Mixing Bowls | Silicon Spatula | Cheese Box Grater | Pastry Brush |
Calories: 332kcal | Carbohydrates: 65g | Protein: 5g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 15mg | Sodium: 285mg | Potassium: 50mg | Fiber: 1g | Sugar: 29g | Vitamin A: 175IU | Calcium: 9mg | Iron: 2mg