Effortlessly Delicious Spring Inspired Scones

Updated: Mar 12

Made with Citrus, Lavender and Earl Grey Tea


It is safe to say that we have hit that point with winter when we are aching for spring. Don't get us wrong, winter in Colorado is beautiful with the snow-covered mountains, but we have had one of those days. One of those days where all was warm and calm in the morning, with the birds out singing and that fresh clean scent of spring in the air. We were caught dreaming about flowers in bloom and sitting out in the fresh green grass, soaking in the warmth of the sun.





That moment was fleeting, a snowstorm had moved in by that evening, blanketing the front range in 6"+ and the tease of spring vanished. Unfortunately, we are still weeks away from spring and still in the depths of winter where snowstorms become more frequent, and temperatures swing widely from warm to sub-zero. So, what better time to bake up our own little bite of springtime!


We can't think of a more perfect blend of cozy winter and fresh spring than the combination of Earl Grey Tea and Lavender. You have seen this combo from us before in last winter's An Easy Breakfast, For When You're Longing For Brunch where we featured the London Fog Latte, but we are bringing it back with this quick and easy scone recipe you're going to love!


This recipe is quick and easy taking only 20 min to prepare and 20 min to bake. It is a spring inspired take on the classic scone; infused with Earl Grey Tea in two ways. These simple and not too sweet scones are perfect for breakfast, afternoon tea, or a midnight snack if you are anything like us.





Start by grabbing your ingredients, you will want to do a little preparation by putting your butter in the freezer ahead of time; we will be grating it into our mix to help achieve that delicate texture and frozen butter will make this so much easier and faster.


What you will need for the scones.


Dry Ingredients

  • 6 Earl Grey Tea bags - 3 for steeping and 3 for mixing into the dough

  • 1 Tbs food grade dried Lavender

  • 2 cups all-purpose flour

  • 1/4 cup sugar

  • 1 Tbs baking powder

  • 1/2 tsp salt

Wet Ingredients

  • 1/2 cup frozen unsalted butter

  • 1/2 cup heavy cream (or 1 cup of alternate plant milk, once steeped it will measure 1/2 cup)

  • 1 egg

  • 1 tsp vanilla or almond extract


Step One Steeping the tea bags in cream or milk alternative.

You will want to bring your milk to a low simmer before adding 3 tea bags. Allow it to simmer for another 4-5 minutes before cooling. You will want the milk to be completely cool before adding it to the dry mixture and butter or the butter with melt. This is something you can do ahead of time and leave in the fridge overnight to cool, or you can do a cold steep for 12 hours or overnight in your fridge. If you opt for a cold steep, we’d suggest adding an extra tea bag.


Step Two Preheat your oven to 400 degrees and mix the dry ingredients together.

Flour, sugar, baking powder and salt. Once you have mixed the dry ingredients you will add the remaining 3 tea bags. Simply cut open the remaining tea bags and add to the mix. If your tea is loose leaf or has large pieces, crush it slightly before adding. If you want a little extra floral flavor this is a great time to mix in a little extra lavender as well - we suggest using a tablespoon or less so that you do not overpower the subtle tea flavor.


Step Three Grate the frozen butter and cut into the dry ingredients.

This is a quick step that you can do with a fork or your fingertips if you move quickly. The method of grating the butter and cutting in will create a fine sand like consistency and help to achieve an even crumb when baking. Work quickly because you want your butter to stay solid. If it starts to soften, toss the entire mixture into the freezer until firm.


Step Four In a separate bowl combine the remaining wet ingredients -

Mix 1/2 cup of the tea steeped milk or milk alternative, egg, and vanilla extract - whisk together lightly.


Step Five Mix the wet and dry ingredients

Mix the wet and dry ingredients until they start to come together, turn out onto a lightly floured surface, and gently kneed until the mixture is evening hydrated. Be careful not to over mix, like a pie crust the goal is not to develop gluten, but to ensure that the butter is evenly mixed throughout.


Step Six Shaping and Baking your Scones

We prefer the simple method of baking your scones in a single large disk rather than individual pieces. Simply pat out your dough into a round disk measuring about 8" across and 3/4" thick, cut into 6 or 8 sections and place on a parchment lined baking sheet. Dust off any excess flour and your scones are ready to bake. Bake your scones for approximately 20min or until a soft golden brown. The dough is a darker brown due to the addition of the steeped milk and loose tea so be careful not to under or over bake.



What you will need for the glaze.



For this quick and easy glaze you will only need a few ingredients:

  • 1 Tbs melted butter

  • 1/4 cup milk or milk alternative

  • Zest of 1 lime

  • 1 1/2 to 2 cups powdered sugar

  • Flouwer Co. French Lavender Finishing Sugar



Melt the butter, mix in milk and zest. You can also add a little vanilla extract for extra flavor. Mix in powdered sugar until you reach your desired consistency and mix until completely smooth. This simple glaze is incredible, the butter gives it a rich and glossy finish and the flecks of lime are the perfect touch for a little spring inspiration.


Our favorite part of the recipe and the inspiration behind the flavor profile is the dusting of our Lavender Finishing Sugar on top. The sugar plays beautifully with the Earl Grey Tea and adds a stunning little pop of color and sparkle to the top. Most surprisingly maybe is the crunch it adds, we never thought about adding that extra layer of texture to such a simple treat, but it really elevates the flavor, look and experience of the scones.


Cheers!

Flouwer Co.

 

Scone Ingredients

Dry Ingredients

  • 6 Earl Grey tea bags - 3 for steeping and 3 for mixing into the dough

  • 1 Tbs food grade dried Lavender

  • 2 cups all-purpose flour

  • 1/4 cup sugar

  • 1 Tbs baking powder

  • 1/2 tsp salt

Wet Ingredients

  • 1/2 cup frozen unsalted butter

  • 1/2 cup heavy cream (or 1 cup of alternate plant milk, once steeped it will measure 1/2 cup)

  • 1 egg

  • 1 tsp vanilla or almond extract


Glaze Ingredients

Quick Instructions


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