Recipe: Earl Grey Scones

Earl Grey Scones
The addition of ground Earl Grey tea does the British tradition of tea and scones one better.
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  1. 2 heaping teaspoons Earl Grey tea leaves
  2. 3 cups all- purpose flour
  3. 1/3 cup sugar
  4. 1/2 teaspoon baking soda
  5. 2 1/2 teaspoons baking powder
  6. 3/4 teaspoon kosher salt
  7. 1 1/2 sticks (3/4 cup) unsalted butter, cut into 1/2- inch pieces
  8. 1 1/4 cups buttermilk or yogurt
  9. 1/2 teaspoon pure vanilla extract
  10. 1/4 cup heavy cream (for brushing)
  1. Preheat the oven to 400°F.
  2. Steep 1 heaping teaspoon of the Earl Grey tea in 1/4 cup boiling-hot water for 3 minutes.
  3. In a coffee or spice grinder, or mortar and pestle, grind the remaining teaspoon of Earl Grey tea to a sandy texture.
  4. Combine ground tea, flour, sugar, baking soda, baking powder, and salt in large mixing bowl.
  5. With clean hands, work the butter into the dry mixture until thoroughly incorporated and has the consistency of fine breadcrumbs.
  6. Make a well in the centre of the dry ingredients and add buttermilk, vanilla extract, and 1 tablespoon of the brewed tea.
  7. Using a fork, combine ingredients until all the dry mix is wet, but do not knead!
  8. Turn the mixture onto a floured surface and gather the dough together so it forms a ball.
  9. Gently pat the dough until about 1 1/2 inches thick.
  10. Using a dough cutter in shape of choice, dipping in flour between scones to prevent sticking and lay them on a nonstick baking sheet.
  11. Gather remaining dough together lightly to cut out more scones, but don't knead the dough too much.
  12. Brush tops of scones with remaining buttermilk.
  13. Bake for approximately 15 minutes or until lightly brown on top.
  1. Serve with strawberry jam and Devonshire clotted cream.
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