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

Cook Time 20

Total Time 30

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