Earl Grey Scones

🧂 Ingredients

• 3/4 cup milk
• 3 Earl Grey teabags
• 3 cups all-purpose flour
• 1/2 cup granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 1 orange

  zested and juiced
• 1/2 cup salted butter
• 1 large egg

  beaten
• 1 cup powdered sugar
• 1-2 tablespoons orange juice

Instructions

• 1 Warm the milk in a saucepan (or in the microwave). Add teabags (or loose tea).
  Let it brew while the milk cools.
• 2 Line a baking sheet with parchment paper.
• 3 In a mixing bowl, combine the flour, sugar, baking powder, salt, and baking
  soda. Cut in the cubed butter with a pastry cutter or with your fingers until it
  resembles fine crumbs.
• 4 Remove the tea bags from the cooled Earl Grey-infused milk of if you added loose
  tea, strain the milk. Stir in the orange zest and beaten egg into the milk.
• 5 Add the milk-tea mixture to the dry ingredients, stirring until just combined.
• 6 Turn the dough onto a lightly floured surface. For wedge scones; shape the dough
  into a disc shape about 1 to 1.5 inches thick. Cut into equal triangle-shaped
  wedges and place on a parchment-lined baking sheet.
• 7 For round scones, roll the dough from 3/4-inch to 1-inch in diameter. Using a
  round-shaped biscuit cutter, cut into shapes and place on a parchment-lined
  baking sheet.
• 8 Preheat the oven to 400°F and chill the shaped unbaked scones for 15 minutes, or
  until chilled.
• 9 Once the oven is preheated and the scones are chilled, bake for 15 to 20
  minutes, depending on the shape and thickness, or until golden brown.
• 10 Transfer to a wire rack to cool slightly before glazing or serving.
• 11 In a small bowl whisk together the powdered sugar and orange juice until smooth.
  Drizzle the top of each cooled scone.

Nutrition Info