Earl Grey Scones with Vanilla Glaze

thescienceofbaking.ca

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subheading: For the Scones:

2 + 2 tbsp. Earl Grey Tea (I use David’s Tea Cream of Earl Grey)

3 tbsp. boiling water

2 cups (240 g) all-purpose flour (plus extra for counters)

6 tbsp. (75g) granulated sugar

2 and ½ tsp. baking powder

½ tsp. salt

½ cup (115 g) unsalted butter, frozen (I throw it in the freezer ice drawer about 20 mins before I start making the scones, and take it out only when I’m ready to use it)

scant ½ cup heavy cream (I use 35% Cooking Cream)

1 tsp. pure vanilla extract

1 large egg

subheading: For the Glaze:

1 cup (120 g) confectioners’ sugar

2 to 3 tbsp. milk

½ tsp. pure vanilla extract (or ½ of a vanilla bean, seeded)

Directions at thescienceofbaking.ca

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