Earl Grey Scones

Fig Jar
by Fig Jar
8 scones
35 min

These Earl Grey Scones are heavenly. Earl Grey Tea is baked right into the tender dough and they’re topped off with sweet vanilla bean glaze.

side view of earl grey scones with vanilla bean icing on a circular cooking rack

Disclaimer: this post may contain affiliate links, which means if you decide to purchase any of the items linked in this post, I should earn a small commission. This creates no additional cost to you and helps support the work that goes into running The Fig Jar. Thank you! -Becky


Earl Grey Scones

  • Dry ingredients: all-purpose flour, salt, baking powder, granulated sugar, earl grey tea

  • Wet ingredients: unsalted butter, sour cream, eggs, milk

Scone Icing

  • Powdered sugar

  • Milk

You don’t have to use vanilla bean paste but it is a very nice addition. You get vanilla flavor (which goes perfectly with earl grey) and real vanilla bean all throughout. It’s fine to sub in a splash of vanilla extract if you want.

I topped mine with edible flowers but this is very optional and doesn’t affect taste. These are the flowers I bought.

What makes a good scone?

Let’s face it, scones can sometimes be a bit unimpressive, they can be a bit dry or lack sweetness, etc. But when done right, scones can be an absolute delight to all. I think what makes a good scone is:

  • Tender dough
  • A good rise
  • Great flavor

A dry, tough baked good of any kind is never enjoyable. Though scones are on the dryer side of the baked good spectrum and they aren’t supposed to be like a doughnut or a piece of cake, a scone should still have a lightness and tenderness to it. My earl grey scone recipe calls for sour cream which is the secret to extra tender scones. Of course, butter also tenderizes the dough.

Who likes flat scones? Yeah, I didn’t think so. A good rise is crucial to preventing a flat, too-dense scone. So…

What is the secret to making scones rise?

Baking powder of course is a typical leavening agent and is called for in all of my scone recipes on this site. Baking powder reacts with other ingredients in the scone dough to create gas (carbon dioxide), this reaction makes the scone puff up.

And my third requisite for a good scone: flavor! Which should be a no-brainer I guess. I love adding mixins to scones. There’s just so many options- Cranberry, Kumquats, tea, chocolate, espresso powder… There are so many possible mix-in/icing flavor combos out there it’s hard for me to think about making a plain scone. BUT, you certainly can. Just make sure you use high-quality butter that doesn’t have any fridge funk or that will be all you taste. I mean, you really want to do this no matter if you are using mix-ins or not right?…

Let’s make these earl grey scones!

Start by combining the dry ingredients in a large bowl and adding butter. Use a pastry blender (affiliate link) to cut in the butter until pea-sized lumps form (photo #1 below).

Then add in the wet ingredients and stir until a very shaggy dough begins to form (photo #2 below). Turn this out onto a floured work surface and knead until the dough comes together.

Once the dough comes together (you shouldn’t need to knead more than 10 times), shape into a circle, cut into eight pieces and place on a parchment lined baking sheet (photo #3 below).

Bake at 400F for 12-15 minutes, until they begin to brown. Let them cool fully before icing them.

To ice the scones, you can either dip them straight into the icing, spread it on with a spoon or drizzle it. I went with the dipping method for this recipe 🙂

scone going face down into icing
scone being dipped in vanilla bean icing
Made these earl grey scones?
earl grey scones on a cooling rack arranged in a concentric circle

If you try this recipe, please consider leaving a comment/rating below and let me know how it went. I’d love to hear from you! You can also connect with me on instagram and Pinterest.

More scone recipes

Cranberry Orange Sourdough Scones

Roasted Kumquat Scones

Recipe details
  • 8  scones
  • Prep time: 20 Minutes Cook time: 15 Minutes Total time: 35 min
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  • 1 3/4 cup all-purpose flour
  • 1/2 tsp salt
  • 3 tbsp granulated sugar
  • 2 1/2 tsp baking powder
  • 1 tbsp earl grey tea ground if loose leaf
  • 6 tbsp unsalted butter cold and cut into tbsp slices
  • 1/3 cup sour cream
  • 1 egg beaten plus 1 more egg for an egg wash, also beaten (egg wash is optional)
  • 4 tbsp milk 2%
  • 2/3 cup powdered sugar
  • 2 1/2 tbsp milk 2%, see notes
  • 1/2 tsp vanilla bean paste see note

Preheat oven to 400F.
Add flour, granulated sugar, salt, baking powder and earl grey tea to a bowl and stir to combine. Add the butter and use a pastry blender to cut in the cutter until pea-sized lumps form.
Add one of the beaten eggs, milk and sour cream and stir until the mixture starts to form a dough with some crumbly bits.
Turn the dough out onto a clean, floured work surface and knead until the dough comes together, about 10 times. Note: It is helpful if when you turn out the dough you place the dry, crumbly part of the mixture on top and just fold over to begin kneading those bit into the dough right away.
Shape the dough into a 1/2 inch thick circle, cut into 8 slices and gently pull them apart from each other so the scones don't stick together when they bake. Place the scones on a parchment-lined baking sheet. Use the other beaten egg to brush each scone with an even coat.
Bake for 13-15 minutes, until the scones puff up and are starting to brown. Allow scones to cool before icing them.
In a bowl, whisk powdered sugar and milk until smooth. The measurements for the icing should yield a thinner icing so you can dip each scone for an even coat on top.
  • For a thicker, more spreadable icing, you can use less milk. You can also use heavy cream for an even richer icing; however, the icing will not set and can get smudged easily. Tastes great though!
  • If you don’t have vanilla bean paste, you can just use the same amount of vanilla extract that is called for in the recipe.
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