Students often find themselves in a hurry to get out the door in the morning, causing them to skip breakfast. There’s a solution to this problem, though—These Earl Grey scones, adapted from King Arthur Flour’s recipe, have a caffeine kick and can be reheated in under a minute, killing two birds with one scone.
This treat has long been a breakfast classic in its original vanilla flavor, spread with jam, honey or butter. The addition of a honey and earl gray icing to these scones eliminates the need for a spread, which takes extra time to apply. The acidity and sweetness of the honey also help accentuate the muted bergamot flavor of the tea. With or without the icing, these scones are the perfect way to start a productive day.
RECIPE PORTION (makes 12 scones):
3 cups flour
1 Tbsp baking powder
1 tsp salt
¼ cup sugar
6 bags or 2 Tbsp earl gray tea, ground to a fine powder
1 tsp vanilla extract
1 ½ cups heavy whipping cream
Icing – optional
½ cup milk (hot, but not boiling)
1-2 Earl Grey tea bags
3-4 Tbsp powdered sugar
A drizzle of honey (optional)
Preheat oven to 425 degrees.
Sift together dry ingredients in a large bowl, whisking to combine.
Mix your wet ingredients in a measuring cup and drizzle them over your flour mixture, then use a rubber spatula, or your hands, to combine them into a ball of dough.
You can remove the dough from the bowl for this step and knead on a clean counter.
Divide the dough into two equal portions and form each one into a 6 inch-radius circle. Cut each circle into six wedges and position them on a baking sheet one inch apart, then freeze the sheet for 15 minutes.
Bake the scones 14-15 minutes. If you will not be consuming them right away, the baked scones also freeze well and can be reheated in a microwave for 45-60 seconds or wrapped in foil in a 350 degree oven for 10-15 minutes.
While the scones are baking, make the icing: Steep the tea bags in your milk for 5-6 minutes before removing. Place powdered sugar in a bowl and add honey, about a teaspoon, if desired. Next, whisk in the tea-flavored milk a little bit at a time until the icing is thick enough to coat the back of a spoon but thin enough to still drip. If you add too much milk, balance it out with more powdered sugar.
Once the scones are completely cool to the touch, eat them plain, spread with butter, or dip the tops in the Earl Grey icing.