With a subtle taste of bergamot, these earl grey tea scones are so easy to make and delectable served fresh out your oven with your favourite preserve.
I have updated and improved (in more ways than one) my previous post on Earl Grey Tea scones. I’m not one to go back and re-do embarressing posts on this blog, but as I become increasingly fascinated with tea, I simply had to do it here.
Earl Grey Tea is black tea which has been flavoured with bergamot oil which is extracted from the rind of the bergamot orange. It’s what gives this tea its distinctive flavour.
When infusing the tea into baked things, it loses some of its intensity which is why I suggest adding 1/2 teaspoon of the essential oil to bring the flavour back. Pure bergamot essential oil is edible, so depending on the quality and strength, adding a small quantity is perfectly safe. 2 drops of oil can be added to your cup of tea to turn it instantly into Earl Grey.
I’ve used my tried and tested and very easy scone recipe as the base for these, and served them with this delicious Bonne Maman Wild Blueberry preserve.
* PS – In the past I have used between 3 – 5 teaspoons of baking powder in this recipe and they always rise to a similar extent. I have also found that using the higher quantity does not leave a baking powder / soda after taste in your mouth, so I now prefer to use the large amount. In case you were wondering.
- 75gms butter
- 2 large eggs
- 75gms sugar
- 5 teaspoons baking powder (yes it seems like a lot)
- 230ml milk
- 2 earl grey tea bags
- 500gms flour
- 1/2 – 1 t of pure essential bergamot oil
How to make:
Make in advance: bring a cup of milk to the boiling point (use a bit extra as some gets lost in the making) – then immediately turn off the heat, add the 2 tea bags and allow to infuse. When the milk is cool, squeeze the tea bags and discard. Set the milk aside until you are ready to make the scones, topping up if necessary to get to 230ml. Add the bergamot to the milk and stir.
Put all the ingredients except the flour into the mixer with a paddle attachment and mix on low until combined. Add the flour and mix briefly. Turn the dough out onto a floured surface, knead slightly and press out to a height of about 4- 5cm (I used my fingers). Press out the scones with a round and sharp cookie cutter (this is important as It helps the scone maintain some of its thickness) until all the dough has been used (I used a 58mm or 2 1/4 inch cutter). Place on a lined baking tray. Use silicone baking paper if you can as it is simply the best for baking. Beat an egg and brush over the tops of the scones. Put the scones in the fridge for about 20 – 30 minutes while you preheat the oven to 200 c.
Scones are always best served warm straight out the oven so that the butter melts in.