There’s really no crazy backstory to this recipe. I just wanted to make a lovely little nibble for my more refined friends. I had made a delicious Earl Grey Soda awhile back (the Patrick Stewart-themed Make It Soda). It was mostly well-received, but I did hear from a friend that having Earl Grey flavor in a cold format was a little jarring. Hopefully having it in a solid format won’t be even worse.
Also, I couldn’t resist adding a little lemon to the Earl Grey in limoncello format. Any excuse to get you guys drunk, right?
Don’t wait for tea time, go make these now!
Earl Grey Scones with Limoncello Glaze
recipe adapted from savourwinnipeg.com
2 tbsp Earl Grey tea leaves, divided
3 cups flour
⅓ cup sugar
½ tsp baking soda
2 ½ tsp baking powder
¾ tsp kosher salt
¾ cup butter, cold, cut into cubes
1 ¼ cups heavy cream, divided
½ tsp vanilla
1 lemon, zested and juiced
¼ cup limoncello
2 cups powdered sugar
Preheat oven to 400° F. Line a baking sheet with parchment paper.
Steep 1 tbsp of the tea in ¼ cup of boiling water for a few minutes. Using a spice grinder, grind the remaining tbsp of tea to a sandy texture.
Combine ground tea, flour, sugar, baking soda, baking powder and salt in a mixing bowl.
Using your hands, work butter into the mixture until it has a coarse texture and is thoroughly combined. Put a well in the middle of the ingredients and add in 1 cup of cream, vanilla and 3 tbsp of brewed tea.
Use a fork to combine the ingredients. (Don’t knead the mixture.) Turn it out onto a floured surface and form a ball. Gently push it out until its about an inch and a half thick.
Dip a serrated knife in flour and slice the disk into 8 wedges. Lay scones on the parchment paper and brush with remaining cream.
Bake for 15 minutes. Top should be a golden brown. Remove to a cooling a rack.
In the meantime, blend together lemon juice, zest, limoncello and powdered sugar.
When scones are cool, drizzle with glaze.