Earl Grey Scones Recipe for Tea Attic Enjoy !

June 24, 2015 Lauren Senior Blending Chef

  • ½ cup ( 75g ) raisins
  • ¾ cup ( 180ml ) hot, extra-strong Earl Grey tea
  • 2 cups ( 260g ) all-purpose flour
  • ¼ cup( 50g ) sugar
  • 1 tablespoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup ( 113g ) butter, cut into cubes or grate into thin strips
  • ⅔ cup ( 160ml ) buttermilk
  • 1 teaspoon vanilla extract
  1. Soaked the raisins in hot, extra-strong Earl Grey tea for at least 1 hour or more. This is to infuse the flavor of earl grey into the raisins.
  2. Pour the raisins and tea into a fine mesh strainer and let drain thoroughly.
  3. Preheat oven to 200 degree C ( 400 degree F ) and place oven rack in centre of oven.  Line a baking sheet with parchment paper and slightly sprinkle some flour on top.
  4. In a large mixing  bowl, whisk together the flour, salt, baking powder, baking soda and sugar.
  5. Grate the  COLD  butter and place them into the mixing bowl. Blend the butter into the flour mixture with a pastry cutter or 2 knives until the mixture resembles coarse crumbs.
  6. Add the drained earl grey soaked raisins to the flour. Then toss through gently until evenly distributed, taking care not to mash it in.
  7. Add vanilla extract into buttermilk. Then add the buttermilk into the flour mixture and stir JUST until the dough comes together. Do not over mix. (If there are dry crumbs in the bottom of  bowl, add more buttermilk, 1 tablespoon at a time until mixture holds together as a shaggy dough)
  8. Using a bench scarper or spatula, gently fold the dough in on itself  until you are able to transfer to a lightly floured surface.
  9. Knead the dough gently and form into a 7 inch round ( 18cm ) and 1 inch thick (2.5cm ). Use a 2½ inch ( 6.5cm ) round biscuit cutter to cut the dough into circles. Gather up any trimmings, roll into a ball and cut more scones.
  10. Transfer the scones to the floured baking sheet and brush the tops of the scones with a little milk.
  11. Bake for about 18 to 20 minutes or until the scones are puffy and golden brown on top and a toothpick inserted in the center comes out clean.
  12. Remove from oven and transfer to a wire rack to cool. Can be stored at room temperature for a few days.