Early Grey & Lavender Glazed Scones

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My family (mostly my grandmother) believed in the ritual of afternoon tea. When my Amah reached for the kettle, it was a cue that something sweet was on the come. A single Ovaltine cookie, a few Pocky Sticks (don’t knock’em until you try’em, they are good!) or a single Kit Kat finger. Her need for an afternoon cup of tea was as strong as my need to fulfill my daily sweet tooth.

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Amah would have totally approved of these scones. Not too sweet, a good crust on the exterior and perfectly adult in flavor. I recently made them for my girlfriend’s bridal shower and they were a hit!

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Feeling decadent? Split these puppies and fill with softly whipped cream and sliced strawberries or Bourbon soaked peaches for a more adult treat.

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Earl Grey & Lavender Glazed Scones

  • 4 cups flour
  • 1 Tbsp baking powder
  • 1 tsp baking soda
  • 1/3 cup plus 2 Tbsp sugar
  • 2 1/2 tsp loose leaf earl grey tea, divided
  • 1/2 tsp salt
  • 3/4 cup cold butter, cut into chunks
  • 1 1/2 cup buttermilk
  • 1 tsp vanilla
  • 1 egg combined with 1 Tbsp water for egg wash

Line a 9×13 inch baking pan with parchment paper. Set aside.

In a small bowl, pour 1/4 boiling water over 1 1/4 tsp earl grey tea. Allow to steep for 15 minutes and strain out of the leaves.

In a small food processor, blitz the sugar with the remaining earl grey tea until a fine crumb is formed.

In a large bowl, mix the flour, baking powder, baking soda, sugar/tea mixture and salt. Add the butter and using your fingers, rub the butter into the flour mixture until a sandy consistency forms.

In a small bowl, combine the buttermilk, vanilla and 1 Tbsp of steeped tea and pour over the flour mixture. Stir gently with a wooden spoon until the mixture comes together.

Preheat your oven to 400°F.

Turn the dough onto a floured surface and give it a few 4-6 kneads, turning 90 degrees between each knead. Pat the dough into the prepared baking tray as evenly as possible and freeze the dough for an hour.

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Remove the tray from the freezer and lift out the dough. Peel away the paper and brush the surface liberally with egg wash. Sprinkle with coarse sugar and cut the dough into 24 little triangles. Place the triangles onto a parchment lined baking tray and bake for 12-15 minutes.

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Lavender Glaze

  • 1/2 cup icing sugar
  • 2-3 tsp milk
  • 1 Tbsp dried lavender flowers

Mix the icing sugar into the milk. Drizzle with an frosting of milk and icing sugar. Sprinkle with dried lavender before the icing dries.

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