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