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.
Earl Grey and Currant Scones with Vanilla Bean Glaze
- 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)
- Preheat oven to 425°F (220°C). Butter and flour an 8-inch round cake pan. Line a baking sheet with parchment paper.
- 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.
- 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.
- In a small bowl, whisk together egg and remaining 1 teaspoon (5 grams) cream. Brush top of scones with egg wash.
- Bake until golden brown, 12 to 15 minutes.
- ¼ cup (50 grams) granulated sugar
- ¼ cup water
- 1 vanilla bean, split lengthwise, seeds scraped and reserved
- 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.
Vanilla Bean Glaze
- ½ cup (60 grams) confectioners’ sugar
- 2 tablespoons Vanilla Syrup
- In a small bowl, whisk together 2 tablespoons vanilla syrup and confectioners’ sugar until smooth. Drizzle over warm scones.
[…] This recipe from Bake From Scratch uses loose-leaf earl grey tea in the scone batter for a winning dose of bitterness. Currents provide fruity texture in each scone, while a vanilla bean glaze tops each one for an extra serving of sweetness. […]
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.
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!