Earl Grey Scones With Orange & Lemon Glaze
Earl Grey scones have buttery flaky layers (yet are dairy-free), a tender center with crumbly edges, and a nice Earl Grey flavor. Easily make them gluten free with one simple swap.
Ingredients
- 2 cups all-purpose flour use gluten free if needed, Bob's Red Mill 1:1 works well
- ½ cup organic cane sugar or white granulated sugar
- 1 tablespoon Earl Grey tea from 3 tea bags
- 2 ½ teaspoons baking powder
- ½ teaspoon diamond crystal kosher salt use ¼ teaspoon if using anything else
- ½ cup frozen dairy free butter or unsalted butter
- ½ cup full fat canned coconut milk plus 1-2 tablespoons for brushing the tops
- 1 large egg
- 1 teaspoon vanilla bean paste or 1 ½ teaspoons vanilla extract
Citrus Glaze
- ⅓ cup powdered sugar
- 1 teaspoon EACH lemon zest and orange zest
- 1 tablespoon lemon juice
Instructions
- In a large bowl, whisk together the flour, sugar, tea, baking powder, and salt.
- Grate the frozen butter into the flour mixture. Mix it in using your fingers (or a pastry cutter) until all the butter is covered in flour and you have pea-sized lumps. Place the bowl in the refrigerator or freezer while you prepare the wet ingredients.
- In a medium bowl, whisk together the coconut milk, egg, and vanilla. Pour the wet mixture into the dry ingredients. Mix together to form a crumbly dough.
- Transfer the crumbly dough to a lightly floured work surface (or can do this directly in the bowl). Knead the dough until it comes together. Transfer the dough ball onto a baking sheet lined with parchment paper and form it into an 8-inch disc. Cut the dough into 8 equal wedges using a bench scraper or knife.
- Place the scones in the fridge or freezer for 15 minutes before baking and preheat your oven to 400ºF/200ºC.
- Space the pieces out so there's a bit of room between each one and brush the tops of the scones with a little coconut milk. Bake for 15-20 minutes or until lightly golden brown on the edges. Remove from the oven and let cool.
- Add the powdered sugar, lemon zest, orange zest, and lemon juice to a small bowl. Whisk until combined then brush the tops of the cooled scones with the glaze.
Notes
See the blog post for helpful tips, storage, and FAQs.