Who doesn’t like scones? And how do Earl Grey and lavender scones sound? To me, scones equals tea time so that’s another excuse to drink more tea (and eat something delicious!). These are full of flavor, buttery and floral and were done in collaboration with the amazing and talented baker Haley from Flour Covered Apron!
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Tips for Cooking/Baking with Tea
All About the Lavender Glaze…
1/2 cup of milk
1 1/4 cup powdered sugar (add more as desired for a thicker glaze)
2 Earl Grey tea bags/ tea of choice
1 1/2 tsp culinary lavender (plus a bit more for garnish)
RELATED: Homemade Earl Grey Irish Cream
If you love Earl Grey you’ll definitely love this earl grey and lavender scones recipe. Cooking with tea can be so much fun and adds so much versatility to many recipes. Other tea ideas to try with this delicious scone instead of Earl Grey could also be Masala Chai, Matcha or black tea with cardamom, can’t wait to try them too!
Earl Grey and Lavender Scones
- 3 tea bags Earl Grey
- 2 cups all-purpose flour
- 1/4 cup sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 1/2 cup frozen unslated butter
- 1/2 cup heavy whipping cream
- 1 egg
- 2 tsp vanilla extract
- 1/2 cup milk
- 1 1/4 cup powdered sugar
- 2 tea bags Earl Grey/ 2 tbsp loose leaf Earl Grey
- 1 1/2 tsp culinary lavender, plus extra for garnishing
- Preheat oven to 400 F
- In a large bowl, combine the flour, sugar, salt and baking powder. Open the 3 Earl Grey tea bags and empty the contents into the flour mixture and whisk to combine.
- Grate the frozen butter and incorporate it to the flour mixture ideally using a pastry cutter until incorporated and the mixture has a texture of fine crumbs. If you don't have a pastry cutter, you can use your hands but work quickly so the butter doesn't get too warm.
- On a separate bowl, mix the cream, egg and vanilla. Pour over dry ingredients and mix together until completely combined.
- Place the dough onto a lightly floured surface and shape into an 8-inch disc. Slice into 8 wedges like a pizza.
- Place scones on a silicone-lined baking sheet and bake for 18-22 minutes, until scones are golden brown. Remove from oven and let cool completely.
- Bring milk and lavender to a simmer and steep the Earl Grey for 7 minutes.
- Strain the milk and pour 1/4 cup in a small bowl. Whisk sugar until fully combined. Add more sugar if you like a thicker consistency.
- Drizzle over cooled scones and sprinkle with lavender.