Cream Earl Grey Scones

Need I say more then the title? I'm not much of a baker but I can whip up scones like there's no tomorrow. I've had a lot of fun utilizing our teas in the shop as vessels for my baking. I absolutely recommend trying these out! Then you can swap out for different teas.

Someone make me Scottish Caramel Pu-erh ones 

About 8

Ingredients:

• 2 cups all-purpose flour
• 1/4 cup granulated sugar
• 2 tsp baking powder
• 1/2 tsp salt
• 1/3 cup cold unsalted butter, cubed
• 1/2 cup heavy cream
• 1/2 cup milk, plus extra for brushing
• 2 tbsp Cream Earl Grey tea leaves, finely ground (use a spice grinder or mortar and pestle)
• 1 tsp vanilla extract
• Optional glaze: 1/2 cup powdered sugar + 2 tbsp brewed Cream Earl Grey tea

Instructions:

1. Preheat the Oven:
   Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

2. Mix Dry Ingredients:
   In a large bowl, whisk together the flour, sugar, baking powder, salt, and ground Cream Earl Grey tea leaves.

3. Cut in the Butter:
   Add the cold butter cubes to the dry ingredients and use a pastry cutter or your fingers to work it in until the mixture resembles coarse crumbs.

4. Combine Wet Ingredients:
   In a small bowl, whisk together the heavy cream, milk, and vanilla extract. Gradually pour this into the dry ingredients, mixing gently with a fork until the dough comes together. Be careful not to overmix.

5. Shape the Dough:
   Turn the dough out onto a lightly floured surface. Gently knead it a few times, then pat it into a round disk about 1 inch thick. Cut into 8 wedges or use a round cutter for traditional scone shapes.

6. Bake:
   Place the scones on the prepared baking sheet. Brush the tops with a little milk for a golden finish. Bake for 15–18 minutes, or until the tops are lightly golden.

7. Optional Glaze:
   While the scones cool slightly, whisk together the powdered sugar and brewed Cream Earl Grey tea to create a glaze. Drizzle over the scones for an extra touch of sweetness.