Many years ago when I was just starting my career in fashion, I took my first of many trips to London. It was on that first trip I discovered the culture of high tea and scones. I also vividly remember my embarrassment when I ordered scones for breakfast , only to be told that they are only served in the afternoon at high tea. Well, it’s many years later and well we live in a culture where we can have any food we want any time of day or night. So with that I do like the luxury of a nice scone on a quiet, leisurely weekend morning. This is my favorite go to scone recipe. This recipe has evolved over the years and my latest twist is soaking the currants or raisins in Earl Gary Tea enhancing subtly the sweetness of the currants. You’ll be surprised how easy this recipe to prepare scones this delicious.
From by the bay wishing you high tea anytime food memories!
Earl Gray Tea
- a blend of India and Sri Lankan black teas which are flavored with the oil of bergamot. This tea is named after the mid- 19th century British Prime Minister Earl Charles Grey.
Earl Grey Tea has several health benefits. As many traditional teas, Earl Grey tea leaves come from the tea plant — Camellia sinensis — and contain compounds called flavonoids and flavanols which are natural chemicals. These tea components are potent antioxidants which with regular use may help with protection from digestive cancer and cardiovascular disease.
Earl Grey Soaked Currant Cream Scones
Makes approximately 8 sconces
- 1 Earl Grey teabag
- 3/4 cup dried currants ( or raisins)
- 2 3/4 cups all purpose flour
- 6 tablespoons sugar
- 1 1/2 tablespoons baking powder
- 1 teaspoon fine sea salt
- 1/2 cup ( 1 stick) unsalted butter, chilled and diced
- 2 large eggs
- 1 cup chilled heavy cream, plus more for brushing
- Demerara or raw sugar (for sprinkling)
In a small bowl add currants and teabag. Cover with boiling water and set aside for 15 minutes. Remove teabag and strain the currants. Set currants aside. Preheat oven to 400 degrees F. Sift flour and baking powder into a large mixing bowl. Add sugar and salt and whisk together. Add butter and blend with fingertips until mixture resembles a coarse meal. Mix in currants. Whisk cream and eggs in a small bowl and add to the flour mixture. Stir until just combined do not overwork. Transfer dough to a lightly floured work surface and pat to 1 inch round. Cut out rounds using 3 inch cookie cutter. Gather dough to cut additional rounds. Transfer scones to a parchment lined baking sheet. Brush dough with cream and sprinkle with demerara sugar. Bake scones for 10 minutes. Reduce oven temperature to 350 degrees F and continue baking until golden brown approximately 15 to 20 minutes. Cool slightly and serve warm or at room temperature. Scones are best eaten same day.