I love tea, and I love tea time (which to me is all the time). One of the best cups of tea of my life was accompanied by one of the best things I have ever eaten in my life. I was alone in NYC while Joe was working, and I wandered into a little tea shop in the West Village called Bosie. It was cold and windy outside, so I ordered a pot of tea and a plain sweet scone with raspberry jam and clotted cream. When it arrived, I truly felt like I went to tea heaven! Crumbly, buttery, and dense — with every bite of that rich goodness I took, I cried a bit inside knowing that it would end at some point. I even used my finger to scoop out the rest of the jam and clotted cream, knowing full well the people around me looked at me like a crazy person. Who cares, I go to GREAT LENGTHS for good flavors.
Since that day, I have been dabbling in scone making. I have many recipes to post, but for my first one, I present to you one of my faves. This scone has earl grey tea leaves in it to give it a bit of spiced floral flavor, and the bergamot comes out ever so slightly. Pair it with a Lavender honey butter, and it is absolutely divine! I went one step further and made a mock Devonshire cream, if I had gone 12 steps further, I could have made some real clotted cream, but I did not have 12 hours, and I really didn’t want to wait that long. There’s an easy recipe for that here.
There are a couple of tricks you need to know now before I get on to the recipe. First, your butter for the scone dough needs to be VERY cold. I recommend freezing it, and then grating it — this will keep the scone it flaky and light. Please note that this will be a very sticky dough, so use parchment paper when rolling out. I recommend using it on top and bottom, but to each their own.
Secondly: When you are picking out your Earl Grey tea, you can use the bags…. But, for a better product, I recommend getting a loose leaf from a tea shop or the bulk section of your store, and crushing it into a finer powder. The reason why, is that the tea in the shops are MUCH fresher, and tend to be a higher quality too. A lot of bags contain the leftovers of old black tea leaves masked with some spices thrown it. You want the good stuff. Same with the lavender–fresh is better, but my local store didn’t have any of the fresh stuff this week, so I got some from the bulk section. You want to crush this as well, or else you’ll end up with some extra crunchy butter — some chunks are good, but not a lot.
Drink with: A pot of black tea — Earl Grey is a good choice! If you’re having a boozy tea hour, a nice Prosecco wouldn’t be a bad idea.
Earl Grey Scented Scones with Honey Lavender Butter, and Cream
Flaky floral scones with a fluffy honey lavender butter. When paired with this easy Mock Devonshire cream, you've got yourself a decadent treat for a nice afternoon tea!
- 2 1/2 C Flour, Sifted
- 3 T Crushed Earl Grey tea leaves
- 1/2 C Sugar
- 1 T Baking powder
- 1 Stick salted butter, frozen and grated
- 1 - 1 1/4 C Heavy whipping cream
- Clear Sugar Sprinkles (Optional)
- LAVENDER BUTTER
- 1 Stick unsalted butter (softened)
- 2 T honey (or more to taste)
- 1.5 T crushed lavender
- MOCK DEVONSHIRE CREAM
- 1 Package Cream Cheese
- 1 C sour cream
- 1 C Heavy whipping cream
- 2-4 T of Granulated sugar
- Step 1 In the bottom of a mixer, dump in sugar and tea leaves. Sift flour and baking powder and mix on low speed to combine.
- Step 2 Grate the frozen butter into the mixture, and continue mixing on a low speed until the largest clump is pea-sized.
- Step 3 Slowly pour in cream and continue to mix on low speed until combined. Do not over mix!
- Step 4 Scrape dough onto a floured work surface, or onto parchment paper. Place another piece of parchment paper on top and shape into a rectangle. Let dough rest for 5-10 minutes.
- Step 5 Fold the dough over like a book, and rest again for another 5-10 minutes.
- Step 6 With the parchment paper still on top, roll out dough into a thin rectangle, 3/4″ thick.
- Step 7 Cut into triangles (like croissants) or use a round cutter to make round scones. The choice is yours.
- Step 8 Line two baking sheets with parchment paper, and spread scones across them about an inch apart.
- Step 9 Preheat the oven to 400° and place the cookie sheets into the refrigerator for about 30 minutes.
- Step 10 Brush the tops of the scones with heavy cream, or a beaten egg. Top with sugar crystals and bake for 20 minutes.
- Step 11 For the lavender honey butter, combine all ingredients in a stand mixer and whip until combined and fluffy.
- Step 12 For the Cream, beat Cream Cheese until smooth.
- Step 13 Add in Sour Cream and Sugar and mix till combined.
- Step 14 Whip in Heavy Cream until fluffy and stiff peaks appear.