Vanilla Earl Grey Scones

Nothing goes better with a pot of tea than a delicious scone. So we went one better and put the tea inside the scone! Infused with fragrant and flavourful Earl Grey, these soft-but-crusty delights are so delicious, they’re just begging to be cut open and enjoyed fresh and steaming from the oven. For the ultimate indulgence, cut one in half and fill it with clotted cream and your favourite jam or jelly!

Prep Time
15 minutes
Cook Time
12 to 15 minutes
9 to 10 scones
  • ¼ cup (60 ml) boiling water
  • 3 tea bags (9 g) Earl Grey, divided
  • 2½ cups (312 g) all-purpose flour
  • ⅓ cup (40 g) cake or pastry flour
  • ¼ cup + 1 tbsp (68 g) Redpath® Golden Yellow Sugar
  • 1 tbsp (15 g) baking powder
  • ½ tsp (2 g) baking soda
  • ½ tsp (3 g) salt
  • ½ cup (113 g) butter, room temperature
  • ⅔ cup (167 ml) buttermilk
  • 1 egg
  • 1 tbsp (15 ml) pure vanilla extract
For the egg wash:
  • 1 egg
  • 1 tbsp (15 ml) heavy cream

Step 1

Preheat oven to 450°F (232°C). Line a baking sheet with parchment paper.

Step 2

In a small measuring cup pour in the boiling water and add one Earl Grey tea bag; steep for 4 minutes. After the alloted time, squeeze tea bag before discarding. Allow tea to cool.

Step 3

In a large bowl whisk together flours, the Redpath® Golden Yellow Sugar, baking powder, baking soda, salt, and the tea leaves from the remaining Earl Grey tea bags.

Step 4

Add in the room temperature butter. With hands or pastry blender cut the butter into the dry ingredients until mixture resembles wet sand. Make a well by forming the dry ingredients into a mound and creating a deep depression in the centre.

Step 5

In a small bowl or measuring cup, whisk together the buttermilk, the cooled Earl Grey tea, egg, and vanilla extract until well combined. Pour the buttermilk mixture into the well of the dry ingredients. With a rubber spatula, quickly combine mixture until it just comes together.

Step 6

Lightly dust work surface with flour. Transfer contents onto the floured work surface. Fold the dough over on itself about 2 or 3 times. Gently pat together. Lightly dust rolling pin and roll dough to about 1-inch thick. With a 2½-inch metal round cookie cutter, cut out as many rounds as possible. Gently pat together the scraps, roll, and cut out the remaining rounds.

Step 7

Place scones about an inch and a half apart on the prepared baking sheet.

Step 8

Whisk together the egg and heavy cream. With a pastry brush, lightly brush tops with egg wash.

Step 9

Place into the preheated oven. Reduce heat to 425°F (218°C). Bake for 12 to 15 minutes or until tops are golden in colour. Cool slightly on pan and carefully remove onto a wire cooling rack to cool completely. Serve immediately.

A basket of scones, cut for serving