Cranberry and Earl Grey Scones
Perfect for fall, these cranberry and earl grey scones are crumbly and tender with earl grey tea's distinctive bergamot aroma and tons of sweet-sour flavor from cranberries.
Ingredients
- 2 3/4 cup all purpose flour
- 1/3 cup white sugar
- 1 tsp salt
- 1 tbsp baking powder
- 8 tbsp cold butter, cubed
- 2 eggs
- 1 cup half and half
- 1 cup dried cranberries
- 4 earl grey tea bags
Optional for topping
- 1 tbsp milk
- coarse sugar
Instructions
- Preheat oven to 375. Line a baking sheet with parchment paper and grease well.
- In a small pan, heat half and half over low heat until just barely bubbling. Remove from the heat and cut open 3 earl grey tea bags and add the leaves to the hald and half. Allow them to steep until the half and half is a golden brown color, about 10 minutes. Make sure to cool the half and half to room temperature before adding to the scone dough.
- Boil water for rehydrating your cranberries. Add dried cranberries to a medium bowl with about a cup of boiling water (enough to submerge them) and an earl grey tea bag. Allow them to sit about 10 minutes until plump. Drain off tea.
- In a large mixing bowl, whisk together dry ingredients (flour,sugar, baking powder and salt). Using a pastry cutter or two forks, cut in the cold butter until the mixure resembles coarse sand (it's ok if some larger chunks of butter remain). Add the rehydrated cranberries and toss to coat.
- In a sperate bowl, whisk together eggs and cooled earl grey half and half. Add the wet ingredients to the dry and mix until well combined
- Portion the dough out into 8 roughly even balls. Press each ball between your hands to flatten slightly (they should be about 2" thick) and place on the baking sheet. Optional: brush each scone with milk and top with coarse sugar.
- Bake the scones for 25 minutes, until golden brown on top. Serve with butter, jam, and of course earl grey tea.