Recipe: Earl Grey Scones

By: Sandra Violet Clark for The Dirt

Scones don’t have to be difficult or dry—this recipe shaves minutes off in assembly and baking.

Timesaver #1: Softened butter spread on the dough adds richness and makes an Earl Grey swirl filling. Typical scone recipes call for cutting or rubbing in butter.

Timesaver #2: Preheat the baking sheet. This shortens baking time, creates a sturdy crisped bottom and a higher-rising finished scone from that fast direct heat.

Buttery and velveteen, these scones are just the thing for fall. I love that Earl Grey feels familiar and fresh at the same time. Do your future self a favor and make a double batch and freeze for a quick, ready-to-bake pastry.

30-Second Cooking Lesson: Rubbing sugar into ingredients amplifies flavor. Take the time to rub the sugar into the tea between your thumb and forefingers (think “money, money, money” hand motions). This crushes the cells of the tea leaves, releasing and dispersing flavorful oils. If you like cinnamon sugar toast, try this method and the possibilities are endless: lavender-grapefruit sugar, cardamon-lime sugar, chai sugar. Same works for making a seasoned salt. 

Earl Grey Swirl Scones

40 minutes, mostly inactive
Makes 6

Dough Recipe:

• 2 c. flour (ap or whole wheat)
• ½ tsp. sea salt
• 4 tsp. baking powder
• 1 c. (more or less) cream
• 1 tbsp. sugar

Filling + Topping:

• 1-3 tbsp. butter, soft
• 2-3 Earl Grey tea bags (cut open, bags discarded)
• ⅓ c. sugar + 1 tbsp. for sprinkling 
• 1 tbsp. milk or cream, for brushing
  

Instructions:

1. Preheat oven to 425 (with baking sheet inside). Combine flour, baking powder, sugar, and salt in large bowl. Gently, fold in cream until dough begins to form (adding a little bit more liquid if needed), pulling into a just barely moist ball, about 30 seconds.
2. Transfer dough and all dry, floury bits to a floured board or countertop and very gently knead the dough by hand just until it comes together into a rough, sticky ball, 5 to 10 seconds.
3. Lightly flour a work surface and rolling pin. Roll dough onto parchment paper, then spread with softened butter. In a small bowl, rub sugar and tea together to infuse and then sprinkle on the buttered dough.
4. Working lengthwise, fold the dough in thirds. Brush with 1 tbsp. cream or milk and sprinkle with 1 tbsp. sugar. Cut the length in half, and then half again, and then diagonal to make 6 even swirled triangles.
5. Bake for 12-15 minutes or until golden.

Best served warm with a mug of tea and slices of fuyu persimmons.