Earl Grey Scones with Earl Grey Glaze

These Earl Grey scones are soft, flaky, and infused with fragrant tea for a unique twist on a traditional scone recipe. Topped with a creamy Earl Grey glaze, they’re perfect for breakfast, brunch, or an afternoon tea spread. Made with simple ingredients and easy instructions, this recipe creates bakery-style results at home.

Fragrant and buttery scones infused with Earl Grey tea, topped with a smooth glaze made from the same floral-infused cream. A beautiful twist on a classic, perfect for breakfast, brunch, or afternoon tea.

---

Ingredients

For the Scones

• 1 ½ cups (325 g) whipping cream
• 6 Earl Grey teabags or equivalent loose-leaf tea
• 3 cups (375 g) all-purpose flour
• ⅓ cup (66 g) white sugar
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1 ½ sticks (170 g) cold butter, cubed
• 2 large eggs
• 1 teaspoon vanilla extract

For the Earl Grey Glaze

• 2 tablespoons Earl Grey infused cream (reserved from above)
• 1 cup (130 g) icing sugar, sifted
• 3 tablespoons butter, melted
• 2 tablespoons milk (as needed)
• 1 teaspoon vanilla extract

---

Instructions

1. Infuse the Cream with Earl Grey

1. In a saucepan, combine the whipping cream and 4 Earl Grey teabags.
2. Heat gently over medium-low, stirring occasionally, until small bubbles appear around the edges.
3. Remove from heat, cover with plastic wrap touching the surface of the cream to prevent a skin from forming.
4. Let the tea steep in the cream until fully cooled, then refrigerate for at least 2 hours or overnight for a stronger flavor.
5. Before baking, bring the cream back to room temperature.

2. Make the Scones

1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a large bowl, sift together the flour, sugar, baking powder, and salt.
3. Add cubed cold butter and use your fingers (or a pastry cutter) to rub it into the flour until the mixture resembles coarse breadcrumbs with some larger flakes.
4. Open the remaining 2 teabags and mix the dry tea leaves into the flour mixture.
5. Remove tea bags from the infused cream and reserve 2–3 tablespoons for the glaze.
6. In a separate bowl, whisk together the remaining infused cream, eggs, and vanilla.
7. Pour the wet mixture into the dry ingredients and gently combine until a sticky dough forms.
8. Turn dough onto a floured surface and knead lightly just until manageable.
9. Pat into a thick circle (about 1 inch high) and cut into 8 wedges using a knife or bench scraper.
10. Place scones on the baking sheet with a bit of space between them. Brush tops with a little beaten egg or cream if desired.
11. Bake for 18–22 minutes, until lightly golden. Transfer to a wire rack and allow to cool completely before glazing.

3. Make the Earl Grey Glaze

1. Melt the butter in the microwave in 30-second bursts until fully melted.
2. In a bowl, combine icing sugar, melted butter, vanilla extract, and 2 tablespoons of the reserved infused cream.
3. Stir until smooth. Add additional cream or a splash of milk until glaze reaches a pourable consistency that coats the back of a spoon.
4. Dip each cooled scone into the glaze and set on a baking sheet to allow the glaze to set (about 15 minutes).

---

Tips

• Use very cold butter to achieve a flaky, tender scone texture.
• Don’t overwork the dough—this keeps the scones soft and airy.
• Chill the shaped scones for 10–15 minutes before baking if your kitchen is warm; this helps them rise better.
• Let the glaze set fully before storing or stacking.

---

Variations and Substitutions

• Tea Options: Try Lady Grey, chai, or lavender tea for different flavor profiles.
• Citrus Twist: Add a little lemon or orange zest to the dough for a bright contrast.
• Gluten-Free: Use a 1:1 gluten-free flour blend with xanthan gum for a gluten-free version.
• Dairy-Free: Substitute with plant-based butter and coconut cream or oat cream.

---

FAQs

Can I make the dough ahead of time?
Yes, you can refrigerate the dough (wrapped well) overnight. Cut and bake the next day.

How do I store these scones?
Keep in an airtight container at room temperature for up to 2 days, or refrigerate for 4–5 days. Reheat lightly before serving.

Can I freeze them?
Yes, freeze unglazed scones after baking. Defrost and glaze when ready to serve.

---

Serving Suggestions

• Serve with clotted cream or a dollop of lemon curd for extra decadence.
• Perfect alongside a cup of Earl Grey or English breakfast tea.
• Add a few berries or a light fruit salad for a refreshing touch at brunch.

---

Why You’ll Love This Recipe

These Earl Grey scones are aromatic, tender, and delicately sweet with a distinct tea flavor throughout both the dough and the glaze. They bring bakery-level results to your own kitchen with easy techniques and pantry staples. Ideal for elevating your afternoon tea or adding something special to a weekend breakfast.