Ep. 18 | Earl Grey Tea & Lavender Infused Scones

Earl Grey Infused Lavender Scones

Ingredients

For the scones:

• 2 cups (250 grams) all-purpose flour
• 1/3 cup (67 grams) granulated sugar
• 1 tablespoon (15 grams) baking powder
• 1/2 teaspoon (2.5 grams) salt
• Zest from 1 medium lime
• 1 tablespoon (about 2 grams) Earl Grey tea leaves, finely ground
• 1/2 cup (113 grams) unsalted butter, frozen
• 1/2 cup (120 milliliters) heavy cream
• 1 large egg
• 1 teaspoon (5 milliliters) pure vanilla extract
• 2 tablespoons (30 milliliters) heavy cream, for brushing

For the Earl Grey-infused Lavender Glaze:

• 1/2 cup (120 milliliters) milk
• 2 bags of Earl Grey tea
• 2 cups (250 grams) powdered sugar, adjust if necessary
• 1 tablespoon (about 2 grams) dried culinary lavender, finely crushed
• 1 teaspoon sunrise lime juice

Instructions

1. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
2. In a large bowl, mix together the flour, sugar, baking powder, salt, sunrise lime zest, and ground Earl Grey tea leaves.
3. Grate the frozen butter using a box grater. Mix it into the dry ingredients until the mixture resembles coarse meal.
4. In another bowl, whisk together the heavy cream, egg, and vanilla extract. Gradually add this to the dry ingredients, stirring just until the dough comes together.
5. Turn the dough out onto a lightly floured surface and knead it gently a few times to bring it together. Pat the dough into a rectangle about 1/2 inch thick.
6. Fold the dough rectangle into thirds, like folding a letter, then roll it out again into a rectangle, repeating the folding process three times in total to create flaky layers.
7. After the final folding, pat the dough down to a thickness of about 1 inch. Cut the rectangle into 4 squares, then cut each square diagonally to form 2 triangles. This will give you 8 scones.
8. Brush the scones with the additional heavy cream and place them onto the prepared baking sheet. Bake for 15-18 minutes or until golden brown.
9. Allow the scones to cool on the baking sheet while you prepare the glaze.
10. For the glaze, heat the milk until steaming but not boiling. Remove from heat and add the tea bags to steep for 5-7 minutes, then remove the bags.
11. Gradually whisk the powdered sugar into the tea-infused milk until smooth. Stir in the crushed lavender and sunrise lime juice. Adjust the consistency with more powdered sugar if needed.
12. Drizzle the glaze over the cooled scones and serve.