Vegan Earl Grey & Orange Scones

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When I used to work for Starbucks, I hated earl grey tea. As a barista, we needed to try all drinks in order to be able to recommend  pairings. I couldn’t stand the peppery taste of earl grey (what I taste prominently), and wasn’t the fondest of the London Fog drink. Fast forward 7 years, and now I love the drink and the tea.

Lately, I had been thinking of baking something a little sweet, but also kind of savoury. That’s when I thought of scones. I didn’t want to make regular scones, and seeing as I’ve made earl grey donuts and cupcakes, it made sense to make earl grey scones!

Now, earl grey contains bergamot, which is a citrus fruit from which you might get its main aroma/scent in the tea. What better to pair it with some orange zest? The smell of this batter was amazing. You have to try this!

Ingredients

  • 1 1/4 cup flour (I used a combination of spelt and APF)
  • 1/2 tbsp baking powder
  • 1/4 tsp salt
  • leaves from 1 earl grey tea (or 2 if you really love it!)
  • 3 tbsp vegan butter, cold
  • 3/4 cup almond milk
  • 1 tbsp agave or maple syrup
  • 1/2 tbsp vanilla bean paste
  • zest of 1 orange (can also mix lemon zest)

———

Preheat oven to 375 degrees F.

In a small bowl, combine the milk, agave, vanilla bean, and zest. Set aside. In a medium mixing bowl, combine the flour, baking powder, salt, and earl grey tea. Using a pastry blender, cut in the cold butter and work in flour mixture. Using a wooden spoon, add the wet ingredients, only mixing just to combine.

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Lay it out on tray and cut into desired shapes/scones. Brush with a little bit of almond milk, and sprinkle with some raw sugar cane crystals (optional).

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Place in oven and bake for 20 minutes or until golden. Enjoy! Pairs well with my yummy marmalade 🙂

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