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Earl Grey Scones



- 2 cups all purpose flour
- ⅓ cup granulated sugar

- 1 tbsp. baking powder
- 6 tbsp. unsalted butter, cubed

- ½ cup heavy whipping cream
- 2 tsp Earl Grey Tea

- 1 large egg, beaten
- 1 tsp vanilla extract

Preheat the oven to 400F. Whisk together the flour, sugar, baking powder, and salt.  Add the cubed butter and use a fork to cut the mix to pea-sized crumbs.


Separately, heat the whipping cream and steep the Earl Grey tea in it for 10 min; remove the tea and add the egg and vanilla; allow to cool. Stir together the wetand dry ingredients, roll in a ball, then flatten to a 7" circle.


Cut dough into 8 equal wedges and place on a parchment-lined baking sheet in the freezer for 10 min to cool.  Top each scone with coarse sugar, then bake at 400F for 18-22 min.  Cool and serve.