Yields:
12 Servings
Difficulty: Easy
Prep Time: 10 Mins
Cook Time:
20 Mins
Total Time:
30 Mins
It’s like taking tea time and putting it into a scone! Inspired by the delicious london fog latte, these scones are infused with earl grey tea and lavender, topped with a vanilla lemon icing. Super quick to make, perfect for tea parties or a breakfast treat.
Ingredients
Adjust Servings
-
For the Scones
- For the Icing
Instructions
- Preheat oven to 400 degrees. In a small bowl, steep two of the tea bags in boiling water for 5 minutes. Squeeze them out well to get all the tea concentrate and set aside to cool.
- In a large bowl, add flour, powdered sugar, baking powder, salt, tea leaves from the other two tea bags, and the dried lavender. Mix to combine.
- Using a cheese grater, grate the cold butter and add to the flour mixture. Using your hands, mix the butter into the flour until it's well incorporated. The butter should be in small, pea sized pieces.
- Add the tea and the milk and mix to combine. The dough should be sticky.
- On a lightly floured surface, place the dough and shape it into a rectangle about 1 and 1/2 inches thick. Using a knife or a pastry cutter, cut the rectangle in half to make two long strips. Cut each strip into small triangles.
- Place the scones on a baking tray lined with parchment paper. Grab a small amount of milk and brush over the tops of the scones. Bake for 15 - 20 minutes until they are golden brown.
- While the scones are baking, make the icing. Zest the lemon and set zest aside. Place the powdered sugar, milk, lemon juice, and vanilla extract in a bowl and whisk to combine.
- Remove scones from the oven and let cool for 5 minutes. Dip the scones into the icing and place on a cooling rack. Serve warm and enjoy.