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Tender Earl Grey Scones Recipe with Easy Vanilla Bean Clotted Cream

Earl Grey scones - featured image
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Light and crumbly Earl Grey tea-infused scones paired with luscious vanilla bean clotted cream, perfect for a cozy teatime treat or casual gathering.

Ingredients

Scale
  • 2 cups (250g) all-purpose flour (or almond flour for gluten-free option)
  • 1/4 cup (50g) granulated sugar
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 2 Earl Grey tea bags (leaves only, finely ground)
  • 1/2 cup (115g) unsalted butter, cold and cubed
  • 2/3 cup (160ml) heavy cream, plus extra for brushing
  • 1 large egg, room temperature
  • 1 tsp vanilla extract
  • For the Vanilla Bean Clotted Cream:
  • 1 cup (240ml) heavy cream
  • 1/2 cup (120g) mascarpone cheese or clotted cream
  • 1 vanilla bean, split and scraped (or 1 tsp pure vanilla extract)
  • 1–2 tbsp powdered sugar, to taste

Instructions

  1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Open the Earl Grey tea bags and pour the leaves into a spice grinder or mortar and pestle. Grind until very fine.
  3. In a large bowl, whisk together flour, sugar, baking powder, salt, and ground Earl Grey tea leaves.
  4. Add cold, cubed unsalted butter to the dry mix. Use a pastry cutter or two knives to cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized bits.
  5. In a separate bowl, whisk together heavy cream, egg, and vanilla extract until smooth.
  6. Pour the wet mixture into the dry ingredients. Stir gently with a spatula until just combined; do not overmix.
  7. Turn the dough onto a floured surface and gently pat it into a 7-inch (18 cm) circle about 1-inch (2.5 cm) thick. Cut into 8 equal wedges.
  8. Transfer wedges to the lined baking sheet, spacing about 2 inches (5 cm) apart. Brush the tops with a little heavy cream.
  9. Bake for 15-18 minutes, or until golden brown and a toothpick inserted in the center comes out clean.
  10. While scones bake, whisk heavy cream with mascarpone cheese, scraped vanilla bean seeds, and powdered sugar until thick and fluffy. Chill until ready to serve.
  11. Let the scones cool slightly on a wire rack. Serve warm with a generous dollop of vanilla bean clotted cream.

Notes

Keep butter cold to create flaky layers. Do not overmix dough to avoid toughness. Grind Earl Grey leaves finely to prevent bitter pockets. Brush scones with cream, not egg wash, for a soft golden crust. Bake immediately after shaping to ensure rise. For dairy-free, substitute heavy cream with coconut cream, butter with vegan butter, and egg with flax egg.

Nutrition

Keywords: Earl Grey scones, vanilla bean clotted cream, tea scones, easy scones recipe, teatime treats, gluten-free scones option, vegan scones adaptation

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