Earl Grey Scones with Orange Zest

Earl Grey Scones with Orange Zest ingredients

• 3/4 cup Whole milk
• 2 Earl Grey tea bags
• 2 cups All-purpose flour
• 1/4 cup Granulated sugar
• 1 tbsp Baking powder
• 1/2 tsp Salt
• 1/2 cup Unsalted butter, cold and cubed
• 1 tbsp Orange zest
• 1 Large egg, beaten

Watch how to make Earl Grey Scones with Orange Zest

Follow the key cooking steps, then use the full instructions below for measurements and timing.

How to make Earl Grey Scones with Orange Zest

1. Begin by infusing the milk: Gently heat 3/4 cup whole milk in a small saucepan over medium-low heat until it just begins to steam, being careful not to boil it. Remove from heat, add 2 Earl Grey tea bags, and let steep for 5-7 minutes. Squeeze the tea bags to extract flavor, then discard them. Chill the infused milk in the refrigerator for at least 15 minutes, or until completely cold.
2. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
3. In a large bowl, whisk together 2 cups all-purpose flour, 1/4 cup granulated sugar, 1 tablespoon baking powder, and 1/2 teaspoon salt until combined.
4. Add 1/2 cup cold, cubed unsalted butter to the dry ingredients. Using a pastry blender, your fingertips, or a food processor, cut the butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces of butter remaining.
5. Create a well in the center of the dry ingredients. Pour in the chilled Earl Grey infused milk and add 1 tablespoon fresh orange zest. Mix gently with a fork or spatula until just combined and a shaggy dough forms; avoid overmixing.
6. Turn the dough out onto a lightly floured surface. Gently knead it 2-3 times to bring it together, then pat it into a 7-8 inch round, about 1-inch thick. Be careful not to overwork the dough.
7. Using a sharp knife or bench scraper, cut the round into 8 wedges. Arrange the wedges on the prepared baking sheet, ensuring they are spaced about an inch apart.
8. For an optional golden finish, brush the tops of the scones with 1 beaten large egg.
9. Bake for 18-22 minutes, or until the scones are golden brown on top and a wooden skewer inserted into the center comes out clean.
10. Transfer the baked scones to a wire rack to cool slightly. These scones are delightful served warm with clotted cream and orange marmalade.

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