These buttermilk scones are light and fluffy, infused with earl grey flavour and loaded with white chocolate. They make the perfect tea time treat!

Yield: Makes 8 Scones

Ingredients:

• 3 cups flour
• 1/4 cup white sugar
• 1 tsp salt
• 1/2 tsp. baking powder
• 1 Tbsp. baking soda
• 3/4 cup butter, cold and grated
• 3/4 cup cold buttermilk
• 1/4 cup Earl Grey Concentrate, chilled (see below)
• 2 large eggs, divided
• 2 tsp. vanilla
• Earl Grey Glaze (see below)
• 42g of Newfoundland Chocolate Company Creamy White Chocolate

Method:

• Preheat oven to 400ºF. Combine flour, sugar, salt, baking powder and baking soda in a large bowl and whisk to combine
• Mix grated butter in gently until course pea sized crumb forms
• Add milk, 1 egg, tea concentrate and vanilla and combine until just mixed
• Dump onto floured work surface and bring together
• Roll out slightly in to a circle
• Cut in to 8 scones. Lay on to baking sheet lined with parchment
• Take remaining egg, and whisk with 2 Tbsp. water. Brush egg mixture over top of scones
• Bake for 12-15 minutes until golden brown and baked through. Allow to cool completely
• Glaze with Earl Grey Glaze, and top with shavings of white chocolate, using a peeler or grater

*Scones are best consumed within 24 hours.*

For the Earl Grey Concentrate: 

• 1/2 cup water
• 8 London Tea Company Earl Grey Tea Bags

Method

• Bring water to a low boil.
• Remove from heat.
• Add tea bags.
• Let steep for 5 minutes
• Remove tea bags without squeezing too much
• Allow to cool completely. Chill until ready to use

For the Earl Grey Glaze: 

• 2 Tbsp. Earl Grey Concentrate
• ~ 1 cup icing sugar
• 1 tsp. vanilla

Method

• Combine all ingredients.
• Add more glaze or more icing sugar to desired consistency
• Set plastic wrap over top of glaze to avoid skin forming
• Set aside until ready to use

Recipe by Chef Dany Duguay