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Earl Grey Scones

Scone Recipe adapted from The London Ritz Book of Afternoon Tea by Helen Simpson.
Prep Time15 minutes
Cook Time12 minutes
Servings: 9

Equipment

  • 2.4" biscuit cutter

Ingredients

  • 2¼ cup all purpose flour
  • 4 tsp baking powder
  • ½ tsp salt
  • 2 tbsp sugar
  • 1½ tbsp earl grey tea (use loose tea leaves or tea bag)
  • 3 tbsp unsalted butter at room temperature, cubed
  • ⅔ cup plus 2 tbsp milk or half and half

Instructions

  • Whisk together egg and milk in a small bowl. Save 2 tablespoon egg wash and set aside.
  • Line baking sheet with parchment paper and preheat oven to 425°. Sift together dry ingredients in a bowl, add butter and combine butter and flour mixture with your fingers until it resembles bread crumbs.
  • Add egg mixture to the bowl gradually and combine with flour mixture. Turn the dough onto a well floured surface and gently pat the dough into 1" thick round disk.
  • Cut out scones with a biscuit cutter. Cut the dough straight through and do not twist the cutter. Place scones on a baking sheet and brush top of scones with egg wash. Bake for 10-12 minutes or until golden.
  • Let scones cool for 5-10 minutes on a cooling rack and serve with clotted cream, and jam or butter.