Earl Grey Scones with Candied Ginger

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These aromatic and flavorful Earl Grey scones have a satisfyingly crisp exterior with a tender and moist crumb within. They're perfect just by themselves or topped with a dollop of jam. With the help of a food processor, these amazing scones can easily be put together by you in no time!

To me, an ideal scone is all about contrast and balance. It should have a tender and slightly crumbly texture within contrasting with a satisfyingly crisp and caramelized exterior. The flavor should be buttery and rich, yet not heavy and overwhelming.

This recipe produces what I consider to be the perfect scone that checks all these boxes. I made some for my daughter's preschool teachers once and one teacher even said it was the best scone she's ever had!

This scone recipe is adapted from Zingerman's Bakehouse recipe book. After following their recipe several times, I made some adjustments to make it more accessible. I've made over a hundred scones with this recipe, and the results were wonderful every time!

Why You Need to Try This Recipe

These scones taste better than what you can get from most bakeries.
I use a combination of all purpose and cake flour to create a light and delicate texture.
These are very easy to make with help from a food processor.
These are endlessly customizable in terms different add-ins you can use, so you'll never get tired of them!
These scones freeze and reheat well. Make a batch today and enjoy them throughout the week.

Ingredients You'll Need

Here are the main ingredients you'll need for making this recipe. Check the recipe box below for the full ingredient list with actual measurement.

Earl Grey ginger scones ingredient list.

Notes

Cake Flour - Replacing part of the all purpose flour with cake flour will result in more delicate scones. You can also use pastry flour to replace all the flour.
Candied Ginger - I love the combination of Earl Grey and candied ginger, but if you don't like ginger, you can also replace it with raisin or dried cranberry.

Step by Step Instructions

Step 1 - Preheat the oven to 400°F (200°C).

Step 2 - Cut the butter into small half inch cubes and place them in the fridge while gathering all the other ingredients.

Step 3 - Combine dry ingredients and butter in a food processor before mixing with cream.

Combine flour, sugar, baking powder, tea leaves from the tea bags and salt in the food processor and pulse a few times until well blended.
Add butter cubes in the food processor evenly.
Pulse until the butter cubes become slightly smaller than a pea.
Transfer the flour mixture into a mixing bowl, toss in diced candied ginger before mixing with heavy cream.

Step 4 - Shape the scones.

Transfer the dough onto a working surface. Press the dough with your palm to flatten, then fold it in half with a dough cutter. Repeat this step for another 4-5 times until all the dry ingredients are Incorporated.
Form the dough into a round shape by pushing the edge of the dough towards the center. Roll out the dough with a rolling pin into a 7 inch diameter disk and divide into 8 wedges.

The process shot of how to shape the scone.

Step 5 - Finish up and bake.

Place the scones on a lined baking tray about 1.5 inches apart. Mix egg yoke and water in a small bowl and brush this mixture on the top of each scone with a pastry brush.

Sprinkle some turbinado sugar on top of each scone, this is optional but highly recommended, as it will give the scones a slightly sweet and crunchy top.

A tray of unbaked scones and a small bowl of egg wash, a purple pastry brush.

Bake for 17-18 minutes or until the tops and bottoms are golden brown. Let it cool for 10 minutes before enjoying.

Eight scones on a baking tray lined with brown parchment paper.

I like to enjoy these scones for my afternoon tea time with a cup of warm black tea or Taiwanese brown sugar milk tea. They're so good that it's hard to just eat one!

If you like this recipe, make sure you check out my matcha chiffon cake with black sesame cream, quick and easy puff pastry almond cookie and snowflake crisp.

Three scones with two cups of black tea and a blue napkin on the side.

Recipe Tips and Tricks

Cold butter is essential when making scones because it helps create a flaky and tender texture in the finished product. You can store the butter cubes in the freezer for 10 minutes beforehand if you are making scones in the summer.
Using a food processor or a pastry blender is recommended when making scones, as they help cut the butter into the flour faster without overworking the dough.
Don't over-knead the dough, only knead until it comes together. Over-kneading scone dough can result in a tough and dense texture.

Recipe FAQs

Can I use regular black tea instead of Earl grey for this recipe?

Yes, you can. However, regular black tea doesn't give as much flavor to the scone as Earl Grey does.

Can I replace candied ginger with something else?

Yes! You can replace it with dried cranberry, golden raisin, diced apricot or other dried fruit of your choice.

Why are my scones dense and doughy?

It's likely that you over-worked the dough so that gluten is developed and the butter melted and fully incorporated into the dough.

How to store and reheat the scones?

These scones can be stored at room temperature for up to 3 days or in a freezer for 2 months in a ziploc bag with the air squeezed out. To reheat, bake it for 3 minutes if the scone is at room temperature or 5-6 minutes from frozen in your toaster oven.

Make Sure You Also Try

I would like to hear from you! If you make this recipe, please consider leaving a star rating and comment in the section further down the page. Stay in touch by following my Instagram and Pinterest!

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