Easy Lemon Earl Grey Scones with Lemon Glaze
Learn how to make Easy Lemon Earl Grey Scones with a tender, bakery-style crumb. Using Greek yogurt and fragrant Twinings Earl Grey, these simple scones are finished with a thick lemon glaze. They are the perfect easy scone recipe for Mother’s Day brunch or afternoon tea!
Equipment
- 1 microplane style zester
- 6 Twinnings Earl Grey Tea bags
- 1 Baking Sheet Lined with parchment paper
- 1 Whisk
- 1 Chefs Knife
- 1 Cooling Rack
Ingredients
For the Lemon Earl Grey Scones
- 2/3 Cup Granulated Sugar
- 6 tea bags Earl Grey
- 2 tbsp Lemon Zest
- 2 Cups All Purpose Flour
- 3 tsp Baking Powder
- 1/4 tsp Salt Add additional 1/4 tsp if using unsalted butter
- 1/2 Cup Butter Cold and cut into cubes
- 6 tbsp Greek Yogurt Full fat
- 6 tbsp Heavy Cream
- 2 tsp Vanilla Extract
For the Lemon Glaze
- 1 Cup Powdered Sugar
- 2 tbsp Lemon Juice Fresh is best
Instructions
For the Lemon Earl Grey Scones
- 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.
The dough should be tacky enough to hold together when pressed, but not wet or overly sticky. If it's too dry and crumbly, you can mix in more cream, one tablespoon at a time, until you get the desired consistency.
If the dough crumbles while cutting, simply press the dough back together with your hands.
How To Make 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!
If you prefer a thicker glaze, mix in 1 additional tablespoon of powdered sugar at a time until you get the desired consistency you're looking for.
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.