Earl Grey Tea-Infused Golden Raisin Scones

Table setting with Earl Grey tea-infused scones stacked on a glass serving dish, alongside sones on a plate with crème fraiche and apricot preserves.

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Indulge in the delicate flavors of Earl Grey tea-infused golden raisin scones. These easy-to-make treats are perfect for pairing with tea and pair well with crème fraîche, apricot preserves, or honey.

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Prep Time:20

Cook Time:20

Cooling Time:15

Total Time:55

Course: Breakfast

Cuisine: British

Keyword: Raisins, Scones, Tea

Servings: Scones

Calories: 314kcal

Author: Pascale Beale

Ingredients

½ cup golden raisins
1 cup Earl Grey tea, brewed
4 cups all-purpose flour, unbleached
4 teaspoons baking powder
⅓ cup sugar
2 teaspoons salt
6 ounces (1½ sticks) butter, cut into small cubes
1⅔ cups milk, plus additional milk for brushing tops of scones

Instructions

Preheat oven to 450°.
Place the raisins in a small bowl and soak in the Earl Grey tea for 15 minutes.
Place the flour, baking powder, sugar and salt into the bowl of a food processor and pulse to combine. Add in the butter and pulse until the mixture resembles coarse breadcrumbs.
Strain the raisins and discard the tea.
Pour the milk and add the raisins into the food processor and pulse for about 4–6 seconds. The dough will have only just come together or be in clumps. It will also be slightly sticky. Remove the dough from the food processor and place it on a lightly floured surface.
Gently gather the dough together and shape it into a 1-inch-high disk. Use a round fluted cookie cutter to cut into 2½-inch rounds. Place on a parchment-lined baking sheet. Lightly brush the tops of the scones with a little milk.
Bake the scones for 15–17 minutes. The tops should be a golden brown. Let cool on a wire rack for at least 15 minutes before serving.

Notes

This is scrumptious served with crème fraiche and apricot preserves or with butter and honey. Don’t forget your favorite cup of tea.

Nutrition