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A scone in a small plate with jam on top.
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5 from 1 vote

Earl Grey Scones with Candied Ginger

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!
Prep Time15 minutes
Cook Time17 minutes
Total Time32 minutes
Course: Bread, Dessert
Cuisine: English
Servings: 8 scones
Calories: 248kcal
Author: Edwina

Equipment

  • food processor
  • dough cutter

Ingredients

  • 1 cup all purpose flour spoon and level or measure 125g, plus more for dusting.
  • ½ cup cake flour spoon and level or measure 55g.
  • 3 tablespoons sugar
  • ½ tablespoons baking powder
  • 3 bags Earl Grey tea bags about 1 tablespoon tea leaves.
  • ¼ teaspoon salt I like to use coarse sea salt.
  • 4 tablespoons cold unsalted butter
  • cup diced candied ginger
  • ¾ cup cold heavy cream

Egg Wash and Optional Topping

  • 1 egg yoke
  • 1 teaspoon water
  • 1-2 tablespoons turbinado sugar

Instructions

  • Preheat the oven to 400°F (200°C)
  • Cut the butter into small half inch cubes and place them in the fridge while gathering all the other ingredients.

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 and pulse until the butter cubes become slightly smaller than a pea.
  • Transfer the flour mixture into a mixing bowl and toss in diced candied ginger.
  • Make a well in the center of the dry ingredients, pour in heavy cream and gently mix with a fork. Mix until all the liquid is absorbed.

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. Sprinkle some flour if it's too sticky.
  • Form the dough to a round shape by pushing the edge of the dough toward the center. Roll out the dough into a 7 inch diameter disk and divide into 8 wedges. If it's too sticky, dust a thin layer of flour or cover with a piece of plastic wrap before rolling out.

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

Notes

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.
Measure the flour properly or weigh the flour with a scale will ensure you get the best result of the recipe.   
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.

Nutrition

Serving: 1g | Calories: 248kcal | Carbohydrates: 28g | Protein: 3g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Cholesterol: 25mg | Sodium: 158mg | Potassium: 50mg | Fiber: 1g | Sugar: 10g | Vitamin A: 579IU | Vitamin C: 1mg | Calcium: 65mg | Iron: 1mg