Nothing beats these Easy Lemon Earl Grey Scones freshly baked out of the oven. The complex floral layers from the earl grey tea combined with the brightness of the citrus makes these easy scones the ultimate lemon dessert. Whether you are looking for a sophisticated floral treat or the perfect addition to a Mother’s Day brunch, these buttery scones hit every note. Topped with a simple lemon glaze, this recipe will soon become a household favourite.
Why This Recipe Works
- Earl Grey Tea Whole Leaf Infusion: This lemon earl grey scones recipe uses the tea leaves right from the tea bag giving the inside of the scones a beautifully speckled café-style appearance. The pockets of earl grey tea also helps by adding little bursts of bergamot flavour instead of a more muted taste.
- Simple and Easy Process: This recipe doesn’t require a bunch of fancy equipment or use highly technical steps to deliver a delicious buttery scone.
- The Lemon Zest Rub “Secret”: By rubbing the tea leaves and lemon zest in with the sugar before adding the other dry ingredients you release the essential oils and increase the flavours. The earl grey tea also breaks down a bit more during the process and releases an incredible aroma throughout your kitchen.
The Star Ingredients of Lemon Earl Grey Scones
Earl Grey Tea: You can use loose-leaf tea if you have it on hand or simply cut open a few tea bags from your pantry. I personally have been using Twinnings Earl Grey Tea (affiliate link) because I love the taste and the smell is great, and it’s also an easily accessible brand with caffeine free options if desired.
Fresh Lemon Zest: This is where the bright citrus flavour of the easy lemon scones comes from. I recommend using a microplane style zester (affiliate link) to get the finest and fluffiest zest possible, without getting any of the bitter pith (the white section directly under the zest).
Cold Salted Butter: The trick to a flakey scone is making it with very cold butter. In the oven, the cold butter creates pockets of steam which helps the scones rise and also creates those buttery flakey layers we all love. I tend to use salted butter but if you’re using unsalted butter, increase the amount of salt added by 1/4 teaspoon.
Greek Yogurt: The acidity of the greek yogurt helps the scones stay soft and keeps the scones moist for longer. It’s recommended that you use full fat greek yogurt.
How To Make Lemon Earl Grey Scones
- Infuse the Sugar & Preheat the Oven
Preheat the oven to 400℉. Add the granulated sugar, lemon zest, and loose earl grey tea leaves to a large mixing bowl. With a spoon, firmly press the zest and tea leaves into the sugar until it looks like a damp sand. This helps the release the essential oils from the zest and tea leaves and increases the fragrance and flavours.
- Combine the Dry Ingredients
Add the flour, baking powder, and salt, and whisk the dry ingredients together until fully combined.
- Cut in the Butter
Using your hands or a pastry cutter, work the butter into the dry ingredients until you have a rough, sandy texture with crumbs no larger than a pea.
Tip: You want the butter to stay as cold as possible. If you’re working the butter in with your hands (as I tend to do), you may notice the butter start to soften too much or even melt. If this happens, simply place the bowl into the freezer for 2-5 minutes to quickly cool it back down before continuing. You can also do this at any point of the process to keep everything cool.
- Mix the Wet Ingredients
In a separate mixing bowl, combine the greek yogurt, heavy cream, and vanilla extract until smooth.
- Create the Dough
Add the wet ingredients to the dry ingredients and mix until just combined. You do not want to overwork the dough or you risk losing the flaky texture of the scone. The dough should be tacky enough to hold together, but not wet and overly sticky.
Tip: If the dough feels too dry after mixing, you can add an extra tablespoon (or 2 if needed) of heavy cream to increase the moisture level.
- Shape and Cut
Pour the dough mixture onto a very lightly floured surface. With you hands, shape the dough into a circle that is about 1.5 inches thick. Next, using a large chefs knife (affiliate link), cut the dough in half, then in half, and in half again until you have 8 even wedges, then gently transfer them to a parchment lined baking sheet. The dough may crumble a bit as you work it, but you can simple press the pieces back together with you hands.
Tip: When cutting the wedges, press straight down in one motion to keep the lines clean. Avoid sawing or dragging the knife through the dough which will likely result in the dough crumbling apart.
- Brush and Bake
Brush the scones with a light layer of heavy cream then bake in the oven for 17-20 minutes. You’ll know the scones are done when the edges of the scones are lightly golden and they pass the toothpick test.
- Fully Cool and Glaze
Transfer the baked scones to a cooling rack (affiliate link) to cool completely before drizzling with the lemon glaze. It’s important that the scones are fully cooled before adding the glaze or you run the risk of the glaze just melting right off.
How to Make a Simple 2 Ingredient Lemon Glaze
In a small bowl, whisk together 1 cup of powdered sugar with 2 tablespoons of lemon juice until fully combined and smooth, then drizzle over the fully cooled scones and enjoy. Pro Tip: To make the glaze thicker if desired, add 2 extra tablespoons of powdered sugar and remix the glaze until smooth, and repeat until you have the consistency you’re happy with.
How to Store Lemon Earl Grey Scones
On the Counter: The easy lemon scones are best enjoyed within the first 2 days of baking, but will stay fresh for up to 4 days if stored in an airtight container.
In the Fridge: These scones can stay fresh for up to a week in the fridge if stored in an airtight container. I’d recommend reheating them up for a few seconds in the microwave to soften the butter up before consuming.
In the Freezer: These scones freeze well if you want to make them ahead. Simply freeze them before adding the lemon glaze and wrap each one separately in plastic wrap and store them all in a large freezer-safe bag (affiliate link). Make the glaze fresh the day you decide the serve the scones. The scones should fully thaw on the counter in an hour or two, or over night in the fridge.
If you liked this recipe, you’ll love this Lemon Meltaway Cookie recipe!
Easy Lemon Earl Grey Scones with Lemon Glaze
Ingredients
Equipment
Method
- Preheat the oven to 400℉ and move the oven rack to the centre position.
- Add the granulated sugar to a large mixing bowl and firmly press in the lemon zest and loose leaf earl grey tea (removed from the tea bags) until the sugar develops a sandy texture.
- Add the flour, baking powder, and salt, and whisk together until full combined.
- Using a pastry cutter or your hands, work the cold cubed butter into the dry ingredients until you have a coarse, sandy texture, with crumbs no larger than a pea.
- In a separate bowl, mix the greek yogurt, heavy cream, and vanilla extract together until smooth and combined.
- Add the wet mixture to the sandy mixture and mix until just combined.
- Turn the dough mixture out onto a lightly floured surface and form it into a circle that is about 1.5 inches thick. Using a clean chefs knife, evenly cut the circle into 8 even wedges, careful not to "saw" or "drag" the knife through the dough.
- Carefully transfer the scone wedges to a parchment lined baking sheet and lightly brush with heavy cream, then bake for 17-20 minutes. The scones will be done when the edges are lightly golden brown and they pass the toothpick test.
- Transfer the baked scones to a wire cooling rack to cool completely before drizzling on the lemon glaze.
- In a small bowl, whisk together 1 cup of powdered sugar with 2 tablespoons of fresh lemon juice until smooth. Use a spoon to drizzle the glaze over the fully cooled scones and enjoy!
Notes
- The butter and dough needs to stay cool during these steps. If, at any point, the butter feels like it is warming up too much or melting in your hands, you can place the bowl back into the fridge or freezer for a few minutes to cool it back down.
- Scones should be enjoyed within the first 2 days, or stored on the counter in an airtight container for up for 4 days. They will stay fresh for up to 7 days if stored in an airtight container in the fridge. Reheat for a few seconds in the microwave to soften up the butter.
- To freeze, wrap each individual scone in plastic wrap and store in a freezer-safe bag for up to 3 months. I’d recommend freezing the scones before adding the lemon glaze, and making the glaze fresh the day you serve them. Simple thaw on the counter for a few hours or in the fridge overnight.
