Earl Grey Scones

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


  • 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


  • 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


  • 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


  • 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


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