Recipe: Lavender Earl Grey Cream Scones
These scones are a delicious tea-infused riff on Chef Cynthia's famous Sour Cream Scone recipe.
Developed with love at Maison Maitland, these fluffy wonders are a perfect pairing for lazy Sunday mornings. Serve with tea... of course!
1 cup water
2 tablespoons Lavender Earl Grey Cream tea
1/2 cup sour cream
3 1/4 cups white flour
1/4 cup white sugar
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon sea salt
1 cup unsalted butter, cold, cut into small cubes
2 large eggs
2 Tablespoons cream
Course sugar crystals (optional)
In a saucepan, bring the water to a boil, add the loose tea, stir, and turn off the heat to let steep for 30 minutes. Whisk in the cold sour cream. Pour into a bowl and place in the fridge for 10 minutes.
In a large bowl, combine the flour, sugar, baking powder, soda, and salt, Mix and massage the cold cubes of butter quickly with your hands or fork till the mixture looks lumpy with large peas. Do not over mix. Remove your sour cream tea infused liquid from the fridge and whisk in the eggs. Pour the mixture into the dry and stir only until the mixture is barely incorporated.
Place the mixture on a lightly floured surface and pull together with your hands to create a very loose ball. Pat down gently to form a square. With a knife, make 9 large squares (about 3”x 3” x 3/4“thick). Place biscuits on a lined baking sheet an inch or two apart.
Place the tray uncovered in the fridge to chill and rest for at least 25 minutes, or better yet, a few hours. (We know it's hard.)
Preheat the oven to 400F
Remove the baking sheet from the fridge and brush each square with cream. For a little kick of sweetness, sprinkle with some course sugar.
Bake till golden brown on top (about 30-40 minutes). Cool briefly on a rack.
Enjoy with some butter and a cup of your favourite breakfast tea.