Earl Grey Scones with Lemon Drizzle

I’m obsessed with tea. I drink so much of it my family calls me a teapot. So it was only a matter of time before I incorporated one of my favourite beverages in with my baking.


I drink Earl Grey pretty much every night before I go to bed {that makes me sound like a little old lady, doesn’t it?}. It’s a black tea infused with bergamot oil which is an oil found in the rinds of bergamot oranges, giving this tea a subtle citrus flavour.


We recently had a couple of people from New Zealand stay with us and one of them was just about as obsessed with tea as I am. Kindred spirits!


These scones are so easy to make and take hardly any time at all. Mix it, knead it a little, cut it up and bake ’em.


Piece of cake (scone?).


When you knead the dough it’ll be a little sticky, so make sure you have some flour nearby so the dough doesn’t stick to your countertop or your hands.


I cut my scones into 12 triangles, but feel free to cut out any shapes you want. I’m partial to circle scones, too.



The glaze for these little guys is super simple and adds just a little extra citrus flavour to the scones.



In other news, I have my official culinary school graduation ceremony TOMORROW! And look at this beautiful chef jacket I get. Way better than a cap and gown.


These scones are delicious by themselves, but I also love them with a cup of tea {duh}. A neutral black tea or Earl Grey are my go-to’s.



Earl Grey Scones with Lemon Drizzle

Prep Time: 15 minutes

Cook Time: 15 minutes

Yield: 12 scones


  • 3 cups all-purpose flour
  • 1/2 cup sugar
  • 2 Earl Grey teabags
  • 2 1/2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1 tsp. salt
  • 12 tbsp. cold unsalted butter, cut into cubes
  • 1 egg
  • 3/4 cup milk
    Lemon Drizzle:
  • 1 cup powdered sugar
  • Zest of 1 lemon
  • Scant 1/4 cup lemon juice


  1. Preheat oven to 400°F.
  2. Mix flour, sugar, tea, baking powder, baking soda and salt.
  3. Cut in the butter until the butter is in pea-size pieces.
  4. Whisk together your egg and milk. Add to the flour mixture and stir to create a dough.
  5. Turn out onto a floured countertop and knead for about 30 seconds. Pat dough into a circle and cut into 12 triangles. Bake in oven for 15 minutes.
  6. While scones are cooling, make your lemon glaze by combining the powdered sugar, lemon zest and lemon juice.
  7. Once cool, drizzle lemon glaze over the top.


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