Ingredients
1 cup buttermilk + 1 tablespoon
3 tablespoons honey
3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon sea salt
4 tablespoons unsalted butter, very cold
2 to 3 tablespoons Earl Grey (1 tea bag + 1/3 cup boiling water, steeped and cooled)
1 1/2 cups powdered sugar, sifted
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together flour, baking soda, and sea salt.
- Cut in cold butter using a pastry cutter or fingers until mixture resembles coarse crumbs.
- In a separate bowl, whisk together buttermilk and honey.
- Pour wet ingredients into dry ingredients, mixing gently until just combined.
- Turn dough onto lightly floured surface and shape into a 1-inch thick circle.
- Cut into 8 wedges and transfer to baking sheet. Brush tops with extra tablespoon of buttermilk.
- Bake for 15–18 minutes, until golden brown. Let cool slightly.
- For glaze, steep Earl Grey tea in boiling water, then cool. Whisk 2–3 tablespoons of tea into powdered sugar until smooth. Drizzle over cooled scones and garnish if desired.
Notes
Add dried fruit like currants, raisins, or cranberries to the dough.
Use lavender or chamomile tea for a different glaze flavor.
Replace honey with maple syrup for a richer sweetness.
Add lemon zest for a bright, citrusy touch.
Make mini scones for parties or tea gatherings.
Store scones in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. Reheat in 300°F (150°C) oven for 5–7 minutes. Freeze unglazed for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Breakfast / Brunch
- Method: Baking
- Cuisine: British / Tea Time
- Diet: Vegetarian
Nutrition
- Serving Size: 1 scone
- Calories: 220
- Sugar: 15g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 20mg
