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Earl-y Bird Gets The Scone

Anyone who knows me, knows that I love to pretend I am British. To be fair, I have cousins who live in London that I like to visit often (hi Chloe and Abi!). One of my favorite things to do, no matter what continent I am on, is go to afternoon tea. There is just something that makes it feels so fancy and posh. The little finger sandwiches are fantastic, but are nothing compares to the scones!

Now in England, the scones are served with clotted cream and jam and there is a big debate on which order you put them on the scone. Some people are adamant that the jam goes first and the other half are appalled if you put anything but clotted cream first.

These scones need no additions, although I’ll never say no to a little bit of butter on a warm, freshly baked scone! They are flavored with earl grey tea and lime zest making the perfect main event for any tea party!

2 Cups flour

¼ Cup granulated sugar

1 Tablespoon baking powder

½ Teaspoon baking soda

½ Cup butter (1 Stick), cubed and cold

⅔ Cup buttermilk

3 Earl Grey tea bags

Zest of one lime

1 Egg

1 Teaspoon vanilla extract

Warm the buttermilk (along with about ⅓ cup extra) in a saucepan. When it is just about to boil, remove from heat and steep the tea bags in the buttermilk for at least ten minutes (best if done overnight).

Preheat the oven to 400 degrees.

Combine all dry ingredients, sugar, and lime zest in a large mixing bowl. Cut the butter into cubes and work the butter into the dry ingredients with your fingertips until the chunks of butter are about pea sized.

Remove the tea bags from the buttermilk and combine the egg, buttermilk, and vanilla extract. Make a well in the center of the dry ingredients. Pour the buttermilk mixture into the well and mix until just combined.

Turn the dough out onto a lightly floured surface and roll into a rectangle about ½ inch thick. Fold the dough in half and repeat about 4-5 times, rolling out again between each fold.

Shape dough into a circle about 1 inch thick.

Place on parchment paper lined baking sheet. Brush the top of each scone with a little bit of buttermilk and bake for 20 minutes or until golden.

These are best if eaten warm!

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