Earl Grey and Currant Scones with Vanilla Bean Glaze

Earl Grey Currant Scone

Comforting and warm, these scones are our breakfast go-to for cool mornings.

Earl Grey and Currant Scones with Vanilla Bean Glaze
 
Makes 8
Ingredients
  • Scones:
  • 2 cups (250 grams) all-purpose flour
  • ¼ cup (50 grams) granulated sugar
  • 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
  • ¾ cup (96 grams) dried currants
  • 1 cup plus 1 teaspoon heavy whipping cream, divided
  • 1 large egg
  • Vanilla Syrup:
  • ¼ cup (50 grams) granulated sugar
  • ¼ cup water
  • 1 vanilla bean, split lengthwise, seeds scraped and reserved
  • Vanilla Bean Glaze:
  • ½ cup (60 grams) confectioners’ sugar
  • 2 tablespoons Vanilla Syrup
Instructions
  1. Preheat oven to 425°F. Spray an 8-inch round cake pan with baking spray with flour. Line a baking sheet with parchment paper.
  2. For scones: In the work bowl of a food processor, place flour, 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 currants and 1 cup cream, stirring 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 cream. Brush tops of scones with egg wash, and bake until golden brown, 12 to 15 minutes.
  5. For vanilla syrup: In a small saucepan, bring sugar, ¼ cup water, and vanilla bean and reserved seeds 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.
  6. For vanilla bean glaze: In a small bowl, whisk together confectioners’ sugar and Vanilla Syrup until smooth. Drizzle over warm scones.

 

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