Imagine biting into a delicate, buttery scone infused with the sophisticated essence of Earl Grey tea, then crowned with delicate rose and lavender icings that transport you to a luxurious English garden. These mini scones are not just a pastry—they're a culinary experience that combines traditional British baking with a modern, romantic twist that will make your taste buds dance and your Instagram followers swoon!
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: British
Serves: 24 mini scones
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/4 cup sugar
- 1/2 cup cold butter, cubed
- 1/2 cup heavy cream
- 2 tablespoons Earl Grey tea leaves
- 1/4 cup rose water
- 1/4 cup lavender syrup
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper to prevent the scones from sticking.
- In a large mixing bowl, combine the all-purpose flour, baking powder, and sugar. Whisk together until well blended.
- Add the cubed cold butter to the flour mixture. Using a pastry cutter or your fingertips, work the butter into the flour until the mixture resembles coarse crumbs. Be careful not to overwork the dough.
- Stir in the Earl Grey tea leaves, ensuring they are evenly distributed throughout the mixture.
- Pour in the heavy cream and mix gently with a spatula or wooden spoon until the dough starts to come together. Do not overmix; it’s okay if there are a few floury bits remaining.
- Turn the dough out onto a lightly floured surface. Gently knead the dough a few times until it is smooth. Pat the dough into a rectangle about 1 inch thick.
- Using a sharp knife or a pastry cutter, cut the dough into 24 equal squares or triangles. Place the cut scones onto the prepared baking sheet, leaving a little space between each one.
- Bake the scones in the preheated oven for 15-20 minutes, or until they are lightly golden on top. Keep an eye on them to ensure they do not overbake.
- Once baked, remove the scones from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
- While the scones are cooling, prepare the icings. In a small bowl, combine the rose water with powdered sugar to create a smooth icing. Adjust the consistency with more powdered sugar or a splash of water as needed.
- In another bowl, mix the lavender syrup with powdered sugar to create the lavender icing. Again, adjust the consistency as needed.
- Once the scones are completely cool, drizzle the rose icing over half of the scones and the lavender icing over the remaining half. Allow the icings to set for a few minutes before serving.
- Serve the Earl Grey mini scones with a cup of tea or enjoy them as a delightful afternoon treat. Store any leftovers in an airtight container for up to 2 days.
Tips
- Keep your butter ice-cold to ensure flaky, tender scones. Cut it into small cubes and work quickly to maintain its temperature.
- Don't overwork the dough—mix just until ingredients are combined to keep the scones light and tender.
- Use fresh, high-quality Earl Grey tea leaves for the most vibrant flavor. Crush them slightly before adding to release their aromatic oils.
- For perfect icing consistency, add powdered sugar gradually and adjust with small amounts of liquid until you reach a smooth, drizzleable texture.
- If you want uniform scones, use a sharp knife or pastry cutter and make clean, precise cuts.
- Let the scones cool completely before icing to prevent the icing from melting and running off.
Nutrition Facts
Calories: 110kcal
Carbohydrates: 12g
Protein: g
Fat: 7g
Saturated Fat: g
Cholesterol: 20mg
