A Favorite Tea Time Treat

Earl Grey Scones Infused with Choice Organics Earl Grey Tea

Try something new, get creative and experiment. Take a basic recipe you love and find ways to revitalize it. Enrich it with new flavor notes or serve it with unique toppings that bring it to life.

Scones and a warm cup of tea are a match made in heaven. We take this classic favorite teatime treat and put a twist on it by infusing it with notes of citrusy bergamot and bold black tea. We used our Organic Earl Grey tea in this recipe, but our Organic Decaffeinated Earl Grey tea will deliver on the flavor as well!

Brighten up this recipe by using fresh berries. Visit a local farm and go blueberry picking with family and friends. Spend the time to connect and create memories while also supporting your local community. Nothing beats the vibrancy of farm fresh ingredients harvested at the peak of ripeness!

These scones are flavorful and irresistible. They make the perfect breakfast treat alongside your morning cup of tea and are great for weekend brunches and snacking.

Get even more creative with a new topping to make this treat extra
delicious! Here are some of our favorites to inspire you:

  • Lavender lemon glaze (recipe included below)
  • Blackberry lavender jam
  • Lavender honey
  • Lemon curd
  • Berry compote
  • Clotted cream or whipped cream

Ingredients:

Earl Grey Scones

  • 2 cups white whole wheat all-purpose flour
  • ½ teaspoon salt
  • 2 teaspoons baking powder
  • 2 tablespoons turbinado sugar
  • 6 Choice Organics Organic Earl Grey tea bags (contents of tea
    bags emptied into bowl)
  • 5 tablespoons cold butter, cut into small pieces
  • 1 egg
  • ½ cup to ¾ cup frozen blueberries
  • ½ cup to ¾ cup heavy cream

Lavender Lemon Glaze

  • 2 tablespoons fresh squeezed lemon juice
  • 2 teaspoons dried lavender flowers
  • 1 cup powdered sugar

Instructions:

Earl Grey Scones

  • Preheat oven to 450°F.
  • Place the dry ingredients (flour, salt, baking powder, sugar, Organic Earl Grey tea bag contents) in a food processor and pulse until blended.
  • Add the butter to the dry ingredients in the food processor and pulse until a coarse, pebble like texture has formed and then pour it into a large mixing bowl.
  • Add the egg and cream and gently mix to create a slightly sticky dough. It may be necessary to add a little flour or a little cream to get the right consistency.
  • Add the blueberries and mix to combine.
  • Gently knead the dough a couple of times on a lightly floured surface.
  • Form the dough into a ¾ inch thick circle and cut into even wedges and place onto a baking sheet lined with parchment paper about 3 inches apart.
  • Brush the top of the scones with cream and sprinkle each one lightly with sugar.
  • Bake for 9-11 minutes until golden brown. Remove from the oven and allow to cool for a few minutes before topping with the Lavender Lemon Glaze.

Lavender Lemon Glaze

  • Bring the fresh squeezed lemon juice and dried lavender flowers to a simmer, and then turn off the heat completely. Allow this to steep for 5 minutes and come to a cooling temperature.
  • Strain out the lavender from the lemon juice.
  • Whisk in the powdered sugar until smooth.
  • Pour the glaze over the top of the cooled scones.