Earl Grey tea scones
With a subtle taste of bergamot, these earl grey tea scones are so easy to make and delectable served fresh out your oven with your favourite preserve.
I have updated and improved (in more ways than one) my previous post on Earl Grey Tea scones. I’m not one to go back and re-do embarressing posts on this blog, but as I become increasingly fascinated with tea, I simply had to do it here.
Earl Grey Tea is black tea which has been flavoured with bergamot oil which is extracted from the rind of the bergamot orange. It’s what gives this tea its distinctive flavour.
When infusing the tea into baked things, it loses some of its intensity which is why I suggest adding 1/2 teaspoon of the essential oil to bring the flavour back. Pure bergamot essential oil is edible, so depending on the quality and strength, adding a small quantity is perfectly safe. 2 drops of oil can be added to your cup of tea to turn it instantly into Earl Grey.
I’ve used my tried and tested and very easy scone recipe as the base for these, and served them with this delicious Bonne Maman Wild Blueberry preserve.
* PS - In the past I have used between 3 – 5 teaspoons of baking powder in this recipe and they always rise to a similar extent. I have also found that using the higher quantity does not leave a baking powder / soda after taste in your mouth, so I now prefer to use the large amount. In case you were wondering.
Recipe on Drizzle and Dip
Scones are always best served warm straight out the oven so that the butter melts in.