Vanilla Earl Grey Scones

Jul 10, 2026 · By VanillaGoods

Baking Scones Origin: Tahitian Vanilla: Extract Easy

These scones are tender inside with crisp, golden edges and visible layers from cold butter. Earl Grey tea adds aromatic bergamot and black tea notes without bitterness. Cacao nib and vanilla glaze add flavor and texture. Best with Tahitian vanilla (floral, cherry, anise); any pure vanilla works.

Prep 25 min

Cook 18 min

Cooling 30 min

Total 1 hr 13 min

Yield 8 scones

Diet —

Ingredients

Adjust yield

scones

2 ½ cups (300.0 g)all-purpose flour
½ cup (100.0 g)granulated sugar
½ cup (113.0 g)cold unsalted butter, cubed
¾ cup (180.0 ml)heavy cream
1.0 (50.0 g)large egg
1.0 tbsp (12.0 g)baking powder
½ tsp (3.0 g)fine sea salt
1 ½ tsp (7.5 ml)VanillaGoods vanilla extract
5.0 (10.0 g)Earl Grey tea bags, divided
2.0 tbsp (30.0 ml)additional heavy cream, as needed after steeping

Inclusion

85.0 g (85.0 g)cacao nibs

Finish

1.0 cup (115.0 g)confectioners' sugar, for glaze
1 ½ tbsp (22.0 ml)whole milk, for glaze
½ tsp (2.5 ml)VanillaGoods vanilla extract, for glaze

Make it at home

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Instructions

Warm the measured 180 ml heavy cream with the contents of three Earl Grey tea bags just to a bare simmer. Cover, remove from the heat, and steep for 15 minutes. Strain, then add only enough of the additional cream to restore the infused cream to 180 ml. Refrigerate until thoroughly cold, at least 30 minutes. The infused cream must be cold before it touches the butter so the scones keep their layered structure.
Heat the oven to 400°F (205°C) and line a baking sheet with parchment.
Whisk the flour, sugar, baking powder, salt, and the finely ground contents of the remaining two Earl Grey tea bags. Cut in the cold butter until most pieces are pea-sized, with a few smaller flakes. Visible pieces of cold butter help create a tender, layered scone.
Whisk the thoroughly chilled Earl Grey-infused cream, egg, and vanilla together. Pour the mixture over the dry ingredients and fold until a shaggy dough forms. Stop before the dough becomes smooth; overworking makes scones dense.
Fold the cacao nibs into the finished dough or batter just until evenly distributed; do not overmix. The inclusions should be distributed without overworking the base.
Turn the dough onto a lightly floured surface, pat it into a 1-inch-thick disk, and cut it into 8 wedges. Transfer the wedges to the prepared sheet.
Bake for 16 to 20 minutes. The scones should be well risen with golden tops and browned edges.
Cool on a rack before finishing.
Allow approximately 30 minutes total cooling after baking or frying, including any initial cooling in the pan, and wait longer if needed until completely cool before adding the finish. Use the temperature of the dessert, rather than the clock alone, to judge readiness.
For the vanilla glaze, whisk the glaze confectioners' sugar, glaze milk, and glaze vanilla extract until smooth. Drizzle over the fully cooled dessert. The finish should stay on the surface without melting into the dessert.

Tips

Optional add-in: fold 85 g toasted almonds, pecans or pistachios (cooled and chopped) into the finished dough or batter just until evenly distributed.
Optional finish, citrus glaze (1½ tbsp fresh lemon juice): whisk the confectioners' sugar and lemon juice until smooth and pourable. Drizzle over the fully cooled scones.
Optional finish, cocoa dusting (1 tbsp unsweetened cocoa powder): sift the finishing cocoa through a fine sieve in a light, even cocoa dusting over the fully cooled scones just before serving. The finish should stay on the surface without melting into the dessert.
Optional finish, cream cheese glaze (3 oz cream cheese, softened): beat the softened cream cheese until smooth, then gradually beat in the confectioners' sugar and milk. Drizzle or spread over the fully cooled scones.
Optional finish, honey glaze (1½ tbsp honey): whisk the confectioners' sugar, honey, and milk until smooth and pourable. Drizzle over the fully cooled scones.
Optional finish, maple glaze (2 tbsp pure maple syrup): whisk the confectioners' sugar and maple syrup until smooth and pourable. Drizzle over the fully cooled scones.
Vanilla bean paste swaps 1:1 for the extract and adds visible vanilla seeds; for a whole bean, use the seeds of 1 bean in place of 2 teaspoons of extract.
Best vanilla for this: Tahitian (floral, cherry, anise), or Madagascar (rich, creamy, classic). Any pure vanilla works.

Recipe FAQ

How long does it take to make vanilla earl grey scones?

Plan on 25 minutes of prep and 18 minutes of cooking, plus 30 minutes to rest, chill, or cool. It makes 8 scones.

Can I use a different form of vanilla?

Vanilla bean paste swaps 1:1 for the extract and adds visible vanilla seeds; for a whole bean, use the seeds of 1 bean in place of 2 teaspoons of extract.

Estimated · per serving

Nutrition

Per serving = 1 of 8 servings this recipe makes.

505 Calories / serving

26.9g Fat

60.6g Carbs

7.1g Protein

27.8g Sugar

Whole recipe (8 servings): ~4040 cal · 215g fat · 485g carbs · 57g protein · 222g sugar

Estimated values per serving, calculated from standard ingredient data. Not verified Nutrition Facts; actual values vary with brands, measurements, and preparation.

Per serving · 505 calories

What it takes to burn one serving

Brisk walking 95 min·5.5 mi·~11100 steps
Walking uphill or incline treadmill 68 min·3.4 mi·~6800 steps
Moderate cycling 51 min·10.2 mi
Swimming laps 71 min
Jogging 49 min·4.1 mi·~7850 steps
Stair climbing 47 min·~4250 steps
Dancing 82 min
Bodyweight circuit training 51 min
Cleaning, errands, or playing with the dog 117 min

Rough estimates for one serving, based on standard MET values at about 155 lb. Your own burn depends on body size, effort, and fitness. Shown for context only — food is not something you have to earn.