This tart and aromatic scone beautifully blends together the sharp sweetness of lemons with the floral, rich flavors of Earl Grey. Finished with a dip in a delicious white chocolate lemon glaze, these are about to be the star of your next brunch spread, I guarantee it.
Equipment
- Mixing Bowls
- Measuring Cups
- Measuring Spoons
- Spatula
- Rolling Pin
- Plastic wrap
- Dough Scraper or Knife
- Wire Rack
Ingredients
SCONES
- 3 cups Flour
- 5 tsp Flour
- 6 tsp Baking powder
- ⅓ cup Sugar
- ½ tsp Salt
- 1 medium lemon zested
- 5 ½ tbsp Unsalted Butter cold and cubed
- 1 tbsp Earl Grey tea leaves fine (about 2 tea packets)
- 2 Eggs
- ½ cup Buttermilk
WHITE CHOCOLATE LEMON GLAZE
- 4 tsp heavy cream
- ⅓ cup white chocolate
- 8 tsp lemon juice
- 1 cup powdered sugar sifted
Instructions
- In a bowl, combine all flour, baking powder, sugar, and salt
- Add cubed cold butter and lemon zest to the bowl and using your fingers, rub together with the dry ingredients until fine and no large lumps of butter remain
- Stir in Earl Gray tea leaves
- In a separate bowl, whisk together two large eggs
- Make well in dry mix and pour eggs and buttermilk into the well
- Cut through the mixture with a dough scraper or spatula and then when there is barely any loose flour at the bottom, gently compress the dough with your hand to bring it together. Avoid stretching dough, as you don’t want the gluten to build up.
- Dump the dough onto your counter and press to flatten it into a square. Wrap up tightly and refrigerate for 30 minutes
- Lightly dust the counter with flour, place down chilled dough, and very lightly flour the surface of the dough before rolling it into a rectangle just under an inch thick
- Use your dough scraper or a knife to cut into 12 triangles. Cut your rectangle in half vertically. Then cut each half into three, relatively equal, squares before diagonally cutting each square into two triangles
- Bake at 350F for 10-12 minutes. Rotate the pan once at the 6-minute mark, baking until set and very lightly golden on the edges. Be careful not to overbake!
- Transfer the scones to a wire rack to cool completely
- While your scones cool, make your glaze. Add your white chocolate and heavy cream to a microwave-safe bowl. Heat in for 30 seconds, whisk, and then heat in 10-15 second intervals, whisking in-between, until smooth. This should take about a minute. Remove, whisk in your lemon juice, and sift in your powdered sugar, whisking until smooth
- Dip the tops of your mostly cooled scones in the glaze, holding vertically to allow any excess to run off, and place back on the rack or a plate to allow the glaze to set for 15-20 minutes
- Enjoy!
Notes
*If you don’t have buttermilk add 1 ½ teaspoons of lemon juice to a measuring cup and pour your milk until the ½ cup line. Give a brief stir and then allow to sit for 5 minutes
*Don’t over-flour your counter or the surface of your dough when rolling. Your dough will absorb some of this flour and you don’t want it to soak in excess and risk drying out your scones
*Ahead of glazing your scones, place a baking tray under your wire rack where your scones are cooling. This will help to catch any glaze that drips off your scones initially as they set, making clean-up a breeze!
*For a smooth glaze finish, use a toothpick to pop some of the bubble that may appear right after dipping your scone. I like they way look but if you don’t, pop them!
*You can freeze your extra scones for the future. Once you’ve rolled and cut your scones out, wrap them between layers of parchment paper, and place them in an airtight container. The unbaked scones will freeze for up to four weeks. When ready to use, transfer the dough to the fridge the night before to thaw, and bake as instructed below. You can also freeze the baked and glazed scones, stored airtight, for 2-3 months.
