with EARL GREY TEA
- 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.