These flavorful and tender lavender and earl grey scones are a lovely addition to any tea party! Topped with blueberry preserves and mock devonshire cream, these fancy little treats will have any little girl feeling like royalty!
Love Scones? Try these:
- Apple Cheddar Bacon Scones – These tener flaky scones boast copious amounts of fresh apples, applewood smoked bacon, sharp cheddar cheese and a hint of fresh rosemary to make a lovely addition to any tea, breakfast, or dinner table.
- Gingered Pear and Cranberry Scones with Brown Butter Glaze – These scones are hearty and flavorful.
- Fresh Cranberry and Candied Ginger Scones – The juicy cranberries and spicy candied ginger are not only wonderfully seasonal, but they pair perfectly together.
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- 2 tsp Earl Grey tea
- 2 tsp lavender buds
- 3 cu[s flour
- 1/3 cup sugar
- 1/2 tsp baking soda
- 2 1/2 tsp baking powder
- 3/4 tsp salt
- 3/4 cup butter, cubed and cold
- 1 1/4 cup buttermilk
- 1/2 tsp vanilla extract
- 1/4 cup heavy cream
Mock Devonshire Cream
- 1 cup whipping cream
- 1 cup cream cheese, softened
- 1 cup sour cream
- 3 TBSP powdered sugar
Preheat oven to 425F.
Steep 1 tsp earl grey tea in 1/4 cup boiling water for 3 minutes.
Strain and reserve the tea.
Use a spice grinder or mortal/pestle to grind the remaining 1 tsp tea and 1 tsp lavender to a fine powder.
In a large bowl, whisk together the flour, sugar, baking soda, baking powder, salt and ground tea/lavender and the remaining 1 tsp lavender buds.
Add the cold butter and rub with your fingers to incorporate the butter into the flour, until it looks like sand.
Add the buttermilk, vanilla and 1 TSBP of the brewed tea.
Combine the mixture carefully until it is just combined, do not over mix!
Turn the mixture out onto a floured surface and gather together gently an spat into a rectangle 1.5" thick.
Use a dough cutter to cut the scones into circles or wedges and place on a nonstick cookie sheet.
Brush the top of each scone generously with heavy cream and sprinkle with some additional sugar.
Bake 12 minutes, or until very lightly browned.
Cool and serve with devonshire cream and blueberry preserves.
For Mock Devonshire Cream:
Mix together until well combined.
Chill for at least 30 minutes.
Amount Per Serving: Calories: 446Total Fat: 31gSaturated Fat: 19gTrans Fat: 1gUnsaturated Fat: 9gCholesterol: 90mgSodium: 513mgCarbohydrates: 36gFiber: 1gSugar: 11gProtein: 7g
(Recipes adapted from Bowl of Mush and Taste of Home)