I was a little disappointed with these ‘Earl Grey Tea Scones’. I expected the Scone would smell amazing, but the fragrance of Earl Grey Tea was not strong. It was subtle, but still beautiful. I wondered what flavour of Icing would be good for these Scones. I chose Orange. I used 100% natural juice squeezed from fresh Orange. It was a perfect match.


12 Scones


2 bags Earl Grey Tea *mix with 2 tablespoons Boiling Water
Milk *see Method 1
2 cups Self-Raising Flour
1/4 cup Caster Sugar
1 pinch Salt
60g Cold Regular Salted Butter *cut into small cubes

Orange Icing
1/2 cup Icing Sugar
1 tablespoon 100% Orange Juice

  1. Place the content of Tea Bags in a heat-proof measuring jug, add Boiling Water and leave for 5 minutes. Add Milk up to 3/4 cup marking, and set aside.
  2. Preheat the oven to 220℃. Line a baking tray with baking paper.
  3. Place Self-Raising Flour, Sugar and Salt in a large bowl. Cut the Butter into small cubes and add to the flour mixture. Using fingertips, rub the Butter pieces into flour mixture until mixture resembles fine breadcrumbs.
  4. Add Tea Leaf & Milk mixture and stir until a sticky dough forms. Knead gently until just combined, you can add extra Flour if required, and turn out on a well floured surface.
  5. Divide the dough in half. Gently flatten each dough into a 2cm thick round. Cut each round into 6 pieces.
  6. Place scones on prepared tray. Bake for 12 to 15 minutes or until golden and hollow when tapped on top.
  7. To apply Icing on top, the Scones need to be cool. To make Orange Icing, mix Icing Sugar and Orange Juice until smooth. Place it in a piping bag or tough plastic bag, and pipe it out on the cooled Scones.