The scones you see here are bursting with earl gray flavor. As you know I haven't been able to have any caffeine due to my anxiety, so I used decaf earl gray tea, and GUUURL. I think I cried a little when I took the first bite. It was heaven in my mouth. I expected a strong flavor, and it delivered. But of course I had to go over the top and drizzle on some browned buttered glaze... like come on. If you haven't tried browned butter you are seriously missing out. It is the stuff you live for. So imagine a buttery, flakey, earl gray scented, nutty, sweet bite of goodness. Am I making you hungry yet? hehehe enjoy!!!


makes 8 scones


for the earl gray scones

  • 2 cups AP flour
  • 3 tea bags of earl gray (I used twinnings, decaffeinated)
  • 1/4 cup granulated sugar
  • 1 tbsp. baking powder
  • 1/4 tsp. salt
  • 1/2 cup unsalted butter (chilled & cubed)
  • 1/2 cup heavy whipping cream (cold)
  • 2 tsp. vanilla extract
  • 1 egg

for the browned butter glaze

  • 1/4 cup unsalted butter
  • 1 cup powdered sugar
  • 1 tsp. vanilla extract
  • 2 tbsp. heavy cream


for the earl gray scones

  • Preheat oven to 400°F
  • Line a baking sheet with parchment paper & set aside.
  • In a large bowl, whisk together flour, tea, sugar, salt & baking powder.
  • Cut your chilled butter into little pieces and toss them into the flour.
  • Using your hands work the butter into the flour mixture, making sure that each piece of butter is coated with flour. It should resemble course sand if done right.

*at any time you feel like your hands are too hot and you’re melting the butter, pop it into the fridge for 5 mins.

  • In a small bowl, whisk together the heavy cream, egg & vanilla extract.
  • Make a well in the middle of the flour mixture & add the heavy cream mixture.
  • Quickly, work the mixture into a dough, folding the flour in with your hands.
  • Pour onto a floured surface & knead a couple times till the dough holds it shape.
  • Form an 8 inch disc & cut out 8 scones.
  • Transfer the scones to the prepared baking sheet & bake for 20 mins, or until the tops are golden brown.
  • Transfer the scones to a wire rack to cool as you prepare the glaze.

for the browned butter glaze

  • In a small sauce pan, brown the butter on medium heat (~7mins). The butter should be golden brown with "sediments" forming at the bottom.
  • In a small bowl, add the powdered sugar & vanilla extract.
  • Pour the browned butter into the sugar, leaving the sediments behind.
  • Mix with a spoon til smooth.
  • Add heavy cream 1 tbsp. at a time for a thinner consistency.
  • Spoon over earl gray scones immediately.