Earl Grey Scones with Earl Grey Glaze Recipe

There’s something magical about the combination of buttery scones and fragrant Earl Grey tea. I’ve been making these Earl Grey scones for years, and they never fail to impress. These fluffy, tender scones are infused with bergamot-scented tea and topped with a dreamy Earl Grey glaze.

I first discovered the beauty of tea-infused baking during a rainy afternoon in my kitchen. I was sipping Earl Grey and thought, why not put this gorgeous flavor into my favorite scone recipe? The result was beyond anything I imagined. These scones capture everything I love about Earl Grey – that distinctive floral aroma with hints of citrus.

What makes these scones special is how we infuse the cream with Earl Grey tea beforehand. This isn’t just sprinkling tea leaves into the dough. We’re creating a deeply flavored base that carries that signature bergamot taste throughout every bite. The glaze adds another layer of Earl Grey goodness on top.

These scones work perfectly for breakfast, afternoon tea, or as a special treat for guests. They pair beautifully with more Earl Grey tea, naturally, but also work wonderfully with coffee or even a glass of cold milk. The texture is perfectly balanced – crispy on the outside with a tender, flaky interior.

Recipe Timing & Details

Prep Time: 10 minutes (plus 2-4 hours for cream infusion)
Cook Time: 20 minutes
Total Time: 30 minutes (plus infusion time)
Servings: 8 scones
Difficulty: Easy to Medium

Ingredients Table

For the Earl Grey Scones

For the Earl Grey Glaze

STEP-BY-STEP INSTRUCTIONS

Step 1: Infuse the Cream with Earl Grey

The secret to incredible Earl Grey flavor starts here. This step cannot be rushed or skipped. Pour your whipping cream into a small saucepan and add four of your Earl Grey tea bags. Place the pan over medium-low heat.

Stir gently as the cream warms. You want to heat it until it just begins to scald. Look for steam rising from the surface and tiny bubbles forming around the edges. This usually takes about 5 minutes. Remove from heat immediately once you see these signs.

Transfer everything – cream and tea bags – into a heat-safe container. Cover the surface with plastic wrap, pressing it directly onto the cream. This prevents a skin from forming. Now comes the waiting part, but it’s worth it.

Let the tea bags steep in the warm cream as it cools completely. I usually prepare this the night before and leave it in the fridge overnight. The longer steep time means maximum Earl Grey flavor. If you’re in a hurry, at least give it 3-4 hours.

Step 2: Prepare Your Scone Dough

Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper and set aside. Remove your infused cream from the fridge so it can come to room temperature while you work.

In a large bowl, sift together your flour, sugar, baking powder, and salt. Sifting is important here – it removes lumps and aerates the flour for lighter scones. Give everything a good whisk to combine thoroughly.

Take your cold butter and cut it into small cubes. Working quickly so the butter stays cold, use your fingertips to rub it into the flour mixture. The mixture should look like coarse breadcrumbs with some pea-sized butter pieces remaining. Those butter chunks create flaky layers.

Open the two remaining tea bags and add the loose tea directly to your flour mixture. If you’re using coarse loose leaf tea, pulse it in a spice grinder first. Mix the tea through the flour with a fork.

Step 3: Bring the Dough Together

Remove the tea bags from your infused cream, squeezing them gently to extract all that flavorful liquid. Measure out 2-3 tablespoons of this cream and set it aside for the glaze later. This is important – don’t skip this step.

In a separate bowl, whisk together the remaining Earl Grey cream, eggs, and vanilla extract. Make a well in your dry ingredients and pour the wet mixture in. Use a wooden spoon to mix gently until just combined.

The dough will look quite wet and sticky at first. Don’t panic – this is normal. Turn it out onto a lightly floured surface. Knead it very gently, just 3-4 times, until it comes together into a soft dough.

Step 4: Shape and Bake

Pat the dough into a circle about 1 inch thick. Don’t roll it too thin – we want thick, luxurious scones. The circle should be roughly 8 inches in diameter. Use a bench scraper or sharp knife to cut the circle into 8 equal wedges.

Transfer each wedge to your prepared baking sheet, spacing them about 2 inches apart. They’ll spread slightly as they bake. If you prefer round scones, roll the dough to 1 inch thick and use a biscuit cutter.

Brush the tops with a beaten egg for a beautiful golden finish. Bake for 18-22 minutes until the scones are golden brown on top. The baking time depends on your oven and how thick you made your scones.

Remove from the oven and transfer to a wire rack immediately. Let them cool completely before glazing. This step is crucial – warm scones will make the glaze melt and slide off.

Step 5: Make the Earl Grey Glaze

While your scones cool, prepare the glaze. In a small, narrow bowl, combine the melted butter, powdered sugar, and vanilla. Mix until smooth and creamy. The bowl should be just wide enough to dip your scone tops in.

Add the reserved Earl Grey infused cream, one tablespoon at a time, stirring after each addition. The glaze should be thick but pourable. If it’s too thick, add a splash of milk to thin it out.

Once your scones are completely cool, dip the top of each one into the glaze. Let any excess drip off, then place them back on the wire rack. The glaze will set in about 10-15 minutes.

TIPS, VARIATIONS & FAQ

Pro Tips for Perfect Earl Grey Scones

Don’t overmix the dough. Once you add the wet ingredients to the dry, mix just until combined. Overmixing develops gluten and makes tough scones. A few flour streaks are okay.

Keep everything cold. Cold butter creates steam pockets as it melts in the oven. This gives you those flaky, layered scones everyone loves. Work quickly when handling the dough.

Use quality Earl Grey tea. Since this is the star flavor, invest in good tea bags or loose leaf. The bergamot oil in quality Earl Grey makes a huge difference in the final taste.

Let the cream infuse overnight. I know it’s tempting to rush, but overnight infusion gives the deepest Earl Grey flavor. Plan ahead and your patience will be rewarded.

Test your baking powder. Old baking powder won’t give proper rise. Test it by mixing a teaspoon with hot water – it should fizz vigorously.

Delicious Variations to Try

Earl Grey Lemon Scones: Add the zest of one lemon to the dough and squeeze a tablespoon of lemon juice into the glaze. The citrus brightens the bergamot notes beautifully.

Earl Grey Lavender Scones: Add ½ teaspoon of dried culinary lavender to the cream while infusing. This creates a lovely floral note that complements the Earl Grey.

Honey Earl Grey Scones: Replace the vanilla in the glaze with 2 tablespoons of honey. The sweetness pairs wonderfully with the tea flavor.

Earl Grey Chocolate Chip Scones: Fold ½ cup of dark chocolate chips into the dough before shaping. Chocolate and bergamot are a match made in heaven.

Lady Grey Scones: Substitute Lady Grey tea for Earl Grey. It has additional orange and lemon notes that add complexity.

Storage and Make-Ahead Tips

Store your glazed scones in an airtight container at room temperature. Never refrigerate scones – the cold air dries them out quickly. They’ll stay fresh for 4-5 days, though they’re best within the first 2 days.

You can freeze unbaked scones for up to 3 months. Shape them, place on a baking sheet, and freeze until solid. Transfer to a freezer bag. Bake from frozen, adding 3-5 minutes to the baking time.

The infused cream can be made up to 3 days ahead. Keep it covered in the fridge. The scone dough can also be made a day ahead and kept refrigerated until you’re ready to bake.

For best results, make the glaze fresh right before serving. It only takes 5 minutes and tastes much better than glaze that’s been sitting around.

Frequently Asked Questions

Can I use loose leaf Earl Grey instead of tea bags?

Absolutely! Loose leaf tea often has superior flavor. Use 2-3 tablespoons of loose leaf tea for the cream infusion. Strain it through a fine-mesh sieve before using the cream. You can also grind some loose tea to add directly to the dough.

Why are my scones dense instead of fluffy?

Dense scones usually result from overmixing the dough or using warm butter. Mix just until ingredients come together and ensure your butter is cold from the fridge. Also check that your baking powder is fresh and active.

Can I make these scones dairy-free?

You can try substituting full-fat coconut cream for the whipping cream. Use coconut oil instead of butter, keeping it cold. The texture won’t be exactly the same, but the Earl Grey flavor will still shine through.

Do I have to use the glaze?

The glaze isn’t mandatory, but it adds another dimension of Earl Grey flavor and makes the scones look beautiful. If you prefer, you can simply dust them with powdered sugar or serve them plain.

How do I know when the scones are done baking?

Look for golden brown tops and edges. The scones should feel firm when gently pressed on top. If you have an instant-read thermometer, the internal temperature should reach 200-205°F.

Can I add other mix-ins to these scones?

Certainly! Try adding ½ cup of dried cranberries, chopped dried apricots, or white chocolate chips. Fold them in gently after mixing the wet and dry ingredients together.

Final Thoughts

These Earl Grey scones with Earl Grey glaze are truly something special. The bergamot flavor shines through in every bite, from the tender scone interior to the sweet, aromatic glaze. They’re perfect for impressing guests at brunch or treating yourself to a cozy afternoon tea.

The technique of infusing the cream transforms an ordinary scone recipe into something extraordinary. Once you try this method, you’ll want to experiment with other tea flavors. The possibilities are endless, but Earl Grey will always be my favorite.

Serve these warm or at room temperature with a fresh pot of Earl Grey tea. They’re wonderful on their own, but also delicious with clotted cream and jam if you want to go the traditional route. However you enjoy them, these scones are guaranteed to become a beloved recipe in your collection.

Happy baking, and enjoy every bergamot-scented bite!

Earl Grey Scones with Earl Grey Glaze

Buttery, fluffy scones infused with bergamot-scented Earl Grey tea and topped with a sweet Earl Grey glaze. Perfect for breakfast or afternoon tea with a tender, flaky texture.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course Breakfast, Dessert, Snack

Cuisine British, American

Servings 8 scones

Calories 385 kcal

Ingredients

  

• For the Earl Grey Scones
• 1 ½ cups whipping cream 360g/360ml, use full-fat cream 33% or higher
• 6 Earl Grey tea bags or equivalent in loose leaf tea
• 3 cups all-purpose flour 375g, sifted
• ⅓ cup granulated sugar 66g
• 1 teaspoon salt
• 1 tablespoon baking powder
• 1 ½ sticks unsalted butter 170g, cold from fridge
• 2 large eggs room temperature preferred
• 1 teaspoon vanilla extract pure extract
• 1 egg beaten, for brushing
• For the Earl Grey Glaze
• 2 tablespoons Earl Grey infused cream reserved from scone making
• 1 cup powdered sugar 130g
• 3 tablespoons unsalted butter melted and cooled slightly
• 2 tablespoons whole milk optional, to thin glaze if needed
• 1 teaspoon vanilla extract

Instructions

 

• Infuse the Cream with Earl Grey
• Pour whipping cream into a small saucepan and add 4 Earl Grey tea bags.
• Heat over medium-low heat until cream just begins to scald (steam rising and tiny bubbles forming around edges), about 5 minutes.
• Transfer cream and tea bags to a heat-safe container. Cover surface with plastic wrap pressed directly onto cream.
• Let steep as it cools completely, then refrigerate for 2-4 hours or overnight for maximum flavor.
• Prepare the Scone Dough
• Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
• In a large bowl, sift together flour, sugar, baking powder, and salt. Whisk to combine.
• Cut cold butter into small cubes and rub into flour mixture with fingertips until it resembles coarse breadcrumbs with pea-sized butter pieces.
• Open 2 remaining tea bags and add loose tea directly to flour mixture (pulse in spice grinder first if using coarse loose leaf). Mix with a fork.
• Bring the Dough Together
• Remove tea bags from infused cream, squeezing gently. Reserve 2-3 tablespoons cream for glaze.
• Whisk together remaining Earl Grey cream, 2 eggs, and vanilla extract.
• Make a well in dry ingredients and pour in wet mixture. Mix gently with wooden spoon until just combined.
• Turn dough onto lightly floured surface and knead gently 3-4 times until it comes together.
• Shape and Bake
• Pat dough into a circle about 1 inch thick and 8 inches in diameter.
• Cut circle into 8 equal wedges using bench scraper or sharp knife.
• Transfer wedges to prepared baking sheet, spacing 2 inches apart.
• Brush tops with beaten egg.
• Bake for 18-22 minutes until golden brown on top.
• Transfer to wire rack and cool completely before glazing.
• Make the Earl Grey Glaze
• In a small bowl, combine melted butter, powdered sugar, and vanilla. Mix until smooth.
• Add reserved Earl Grey infused cream, one tablespoon at a time, stirring after each addition. Add milk if needed to thin.
• Dip top of each cooled scone into glaze, let excess drip off, and place back on wire rack.
• Let glaze set for 10-15 minutes before serving.

Notes

Pro Tips:

Don’t overmix the dough – mix just until combined for tender scones
Keep butter cold for flaky layers
Use quality Earl Grey tea for best bergamot flavor
Let cream infuse overnight for deepest flavor
Test baking powder freshness by mixing with hot water (should fizz vigorously)

Variations:

Earl Grey Lemon: Add zest of 1 lemon to dough and 1 tablespoon lemon juice to glaze
Earl Grey Lavender: Add ½ teaspoon dried culinary lavender to cream while infusing
Honey Earl Grey: Replace vanilla in glaze with 2 tablespoons honey
Chocolate Chip: Fold ½ cup dark chocolate chips into dough before shaping

Storage:

Store in airtight container at room temperature for 4-5 days (best within 2 days)
Never refrigerate scones
Freeze unbaked scones up to 3 months; bake from frozen adding 3-5 minutes
Infused cream can be made 3 days ahead

Substitutions:

Loose leaf Earl Grey: Use 2-3 tablespoons, strain through fine-mesh sieve
Dairy-free: Use full-fat coconut cream and cold coconut oil
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Keyword Earl Grey scones