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With Easter and Mother’s Day right around the corner, brunch season is officially upon us. And you won’t hear me complain. Any excuse to eat late and drink early is one I’ll take — so brunch is hands down my favorite meal. And scones, to me, are a quintessential brunch food. But these aren’t just your average scones. They’re packed with a hefty dose of Bigelow Tea‘s Earl Grey — enough to leave that pretty speckled evidence behind — and the flavor will blow your guests away. Not to mention the delicate, crispy crustiness that’s just perfect alone (maybe with a little bit of tea on the side?) or as part of a bigger, more elaborate meal.
Bigelow might be a big name, but they’ve remained a family owned, American business, with good quality, dependable tea that stays fresh thanks to Bigelow’s handy foil pouch…
You can also enter here to win tons of great prizes including a $300 SpaFinder gift card to say “Thank you Mom” on Mother’s Day. If there’s one thing I love even more than brunch it’s a trip to the spa — I may have to enter myself!
The sweepstakes ends April 30, so be sure to get your entries in soon!
Earl grey tea-infused scones
Adapted from Alice’s Tea Cup
2 heaping spoonfuls Earl Grey tea leaves, removed from pouches
3 cups all-purpose flour
1/3 cup sugar
1/2 teaspoon baking soda
2 1/2 teaspoons baking powder
3/4 teaspoon kosher salt
1 1/2 sticks (3/4 cup) unsalted butter, cut into 1/2 inch pieces
1 1/4 cups buttermilk
1/2 teaspoon pure vanilla extract
1/4 cup heavy cream (for brushing)
1/4 cup sugar (for sprinkling)
Preheat the oven to 425°F. Steep 1 heaping spoonful (a regular teaspoon, not a measuring teaspoon) of Earl Grey tea leaves in 1/4 cup boiling-hot water for 3 minutes or more, until very strong. Strain and set tea aside.
In a coffee or spice grinder, grind remaining Earl Grey tea leaves to a very fine powder. Place the powder in a large mixing bowl and add flour, sugar, baking soda, baking powder, and salt. Stir until combined.
With clean hands, work butter pieces into the dry mixture until thoroughly incorporated.
Make a well in the center of the dry ingredients and pour in buttermilk, vanilla extract, and 1 tablespoon of the brewed tea. Combine the ingredients until all the dry mix is wet. Do not knead.
Turn the mixture onto a floured surface and gather the dough together. Gently pat the dough to make a rectangle about 1 1/2 inches thick. Using a dough cutter, cut the scones into wedges measuring about 3 1/2 x 4 inches, and lay them on a nonstick baking sheet.
Brush with heavy cream and sprinkle with sugar. Bake for 20-25 minutes or until golden brown. (If you need a test, a toothpick inserted in the center of one scone should come out clean.)