Earl Grey and Currant Scones with Vanilla Bean Glaze

Earl Grey Currant Scone

Comforting and warm, these scones are our breakfast go-to on cool mornings. Flavored with Earl Grey tea and studded with dried currants, these scones are finished off with a vanilla bean glaze. Feel free to swap out the currants for whatever dried fruits you prefer or have on hand.

5.0 from 1 reviews
Earl Grey and Currant Scones with Vanilla Bean Glaze
Makes 8
  • Scones:
  • 2 cups (250 grams) all-purpose flour
  • ½ cup (100 grams) granulated sugar, divided
  • 1 tablespoon (15 grams) baking powder
  • 1 tablespoon (4 grams) Earl Grey loose-leaf tea
  • 2 teaspoons (6 grams) kosher salt
  • 5 tablespoons (70 grams) cold unsalted butter, cubed
  • 1 cup (240 grams) plus 1 teaspoon (5 grams) heavy whipping cream, divided
  • ¾ cup (96 grams) dried currants
  • 1 large egg (50 grams)
  • Vanilla Syrup (recipe follows)
  • Vanilla Bean Glaze (recipe follows)
  1. Preheat oven to 425°F (220°C). Butter and flour an 8-inch round cake pan. Line a baking sheet with parchment paper.
  2. In the work bowl of a food processor, place flour, ¼ cup (50 grams) granulated sugar, baking powder, tea, and salt; pulse until combined. Add cold butter, and pulse until mixture is crumbly.
  3. Transfer dough to a large bowl, and fold in 1 cup (240 grams) cream and currants until combined. Turn out dough onto a lightly floured surface, and knead briefly, just until dough comes together. Press dough into prepared cake pan. Turn out, and using a sharp knife or bench scraper, cut into 8 wedges. Transfer wedges to prepared baking sheet.
  4. In a small bowl, whisk together egg and remaining 1 teaspoon (5 grams) cream. Brush top of scones with egg wash.
  5. Bake until golden brown, 12 to 15 minutes.

5.0 from 1 reviews
Vanilla Syrup
  • ¼ cup (50 grams) granulated sugar
  • ¼ cup water
  • 1 vanilla bean, split lengthwise, seeds scraped and reserved
  1. In a small saucepan, bring ¼ cup (60 grams) water, vanilla bean and reserved seeds, and remaining ¼ cup (50 grams) granulated sugar to a boil over medium-high heat. Boil, stirring occasionally, until sugar is dissolved, about 5 minutes. Remove from heat, and let cool completely. Strain mixture through a fine-mesh sieve into a bowl, discarding solids.

5.0 from 1 reviews
Vanilla Bean Glaze
  • ½ cup (60 grams) confectioners’ sugar
  • 2 tablespoons Vanilla Syrup
  1. In a small bowl, whisk together 2 tablespoons vanilla syrup and confectioners’ sugar until smooth. Drizzle over warm scones.


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  1. This is my go-to recipe for scones – I eat them with lemon curd and they’re delicious. Just one issue though – I think there’s a typo in the amount of salt. 2 teaspoons turned out really salty, I adjusted to 1/2 teaspoon and that batch turned out great.

    • Hi Marice,

      We are so glad to hear that these scones are your go-to, and the lemon curd sounds delicious! For the salt, we always recommend measuring by weight as the different brands/types will vary. Two teaspoons of Morton table salt equals about 12 grams, and will lead to overselling. Whereas, two teaspoons of Diamond Crystal weighs about 6 grams, and this would be more appropriate for the amount of salt. If you do not have a scale, you can oftentimes find the weight/tsp on the nutrition label. Happy baking!


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