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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
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
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