Why Earl Grey in Scones?

Earl Grey tea — black tea blended with bergamot orange oil — brings a subtle citrus floral note that lifts a classic scone into something a little more interesting. The bergamot is fragrant without being overpowering, and it pairs beautifully with clotted cream and lemon curd.

These scones are straightforward to make and can be prepared and in the oven in under 30 minutes. They're best eaten the same day, slightly warm.

Ingredients

Makes approximately 8–10 scones

For the Scones

  • 225g (1¾ cups) self-raising flour, plus extra for dusting
  • 1 tsp baking powder
  • Pinch of fine salt
  • 55g (4 tbsp) cold unsalted butter, cubed
  • 2 heaped tsp loose-leaf Earl Grey tea (or the contents of 2 teabags)
  • 30g (2½ tbsp) caster sugar
  • 120ml (½ cup) warm whole milk
  • 1 medium egg, beaten (for egg wash)

For the Bergamot Glaze (Optional)

  • 80g (⅔ cup) icing sugar, sifted
  • 1–2 tbsp freshly brewed strong Earl Grey tea, cooled
  • ½ tsp bergamot zest or a drop of food-grade bergamot oil (if available)

Method

  1. Infuse the milk: Gently warm the milk in a small saucepan until just below simmering. Add the Earl Grey tea leaves, remove from the heat, and steep for 5–6 minutes. Strain the milk and allow to cool to lukewarm. (This step is key — it carries the tea flavour throughout the scone.)
  2. Preheat your oven to 220°C / 200°C fan / 425°F. Line a baking tray with parchment paper.
  3. Make the dough: Sift the flour, baking powder, and salt into a large bowl. Add the cold butter cubes and rub into the flour with your fingertips until the mixture resembles coarse breadcrumbs. Stir in the caster sugar.
  4. Bring it together: Make a well in the centre and pour in the cooled tea-infused milk. Mix with a cutlery knife or flat spatula until just combined — do not overwork the dough or your scones will be tough.
  5. Shape and cut: Turn the dough onto a lightly floured surface and pat out to about 2.5cm (1 inch) thick. Use a 5–6cm round cutter to stamp out scones, pressing straight down without twisting. Reroll scraps once.
  6. Bake: Place on the prepared tray. Brush the tops with beaten egg. Bake for 11–13 minutes until risen and golden. Transfer to a wire rack.
  7. Make the glaze: Mix the sifted icing sugar with enough cooled Earl Grey tea to form a drizzleable icing. Drizzle over scones once they've cooled slightly.

Serving Suggestions

  • Serve warm with clotted cream and lemon curd for a bergamot-forward combination.
  • Or keep it classic with strawberry jam and clotted cream.
  • Pair with a pot of Darjeeling first flush or, of course, more Earl Grey.

Storage Tips

Scones are always best fresh, but if you have leftovers, store them in an airtight container at room temperature for up to two days. Reheat briefly in a low oven (150°C for 5 minutes) to revive them. They also freeze well — simply defrost and warm through before serving.