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Earl Grey Lavender Sourdough Scones

Earl Grey Lavender Sourdough Scones Recipe By: Cece Kirkwood. This post may contain affiliate links.

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The Earl Grey Lavender Sourdough Scones. You heard that right. A couple of months ago, I was lucky enough to provide the scones for a dear friend’s tea party bridal shower. While there, a very kind loaf offered a new flavor challenge for me based on a scone she could not stop thinking about. 

While I haven’t personally tasted that scone, I will tell you that I believe these scones are top notch. Like my other sourdough scone recipes, the dough is the most perfect texture. No dry scones here! 

The flavor is beautifully herbal and calming and the earl grey tea glaze adds the perfect finishing touch to leave your taste buds craving the next bite. 

And if you’re not already drooling, let’s dive into the process – shall we? 

The Process 

After pre-measuring all the ingredients for the scone dough, grind up the lavender flowers and tea leaves with 10g of your sugar using a mortar and pestle. 

Then, in a large bowl, combine flour, tea & lavender mix, the other 90g sugar, baking powder and salt using a whisk. Next, throw the cold butter in and use a pastry cutter or your hands to rub the butter into pea sized amounts in the flour mixture. Place the mixture in the fridge to chill.

Before moving into the next steps, preheat the oven to 350 degrees F. In a separate bowl, combine 100g of sourdough discard, egg, vanilla bean paste, vanilla extract and 2 tbsp of heavy cream. You’ll then remove the flour mixture from the fridge and create a well in the center of the mixture. Pour the sourdough mixture into the well and using a fork, start to combine the dough together. 

You may need to use your hands or add more flour or the extra tbsp of heavy cream as needed until you create a soft shaggy dough. Then, turn the dough onto a floured surface and push the dough together into a circular mound.

I like to cut these scones using a circular cookie cutter, but you can also use a bench scraper to cut it into more triangular pieces. Place scones on a parchment lined baking sheet and place sheet in the freezer for 15 minutes. 

NOW, it is time to bake! Remove the Earl Grey Lavender Sourdough Scones from the freezer and place directly into the oven for 20-22 minutes. Once baked, remove scones from the oven and cool on a rack.

While the scones cool, make the glaze. Begin by melting the butter in the microwave. Mix in the milk and then add a tea bag to steep for 8 minutes. You’ll want to then remove the tea bag and then add in the confectioners sugar and vanilla and whisk together.

Once cooled, spoon the glaze over each scone and allow 5 minutes for the glaze to set. Now, if you’ve made it this far before diving in… now you can! DEVOUR THE EARLY GREY LAVENDER SOURDOUGH SCONES!

The Tips 

To prepare the lavender flower earl grey tea…

The best way to do so is to use a mortar and pestle with a little bit of sugar. The coarse sugar helps break down the lavender flowers and tea leaves until it is a nice, even powder. Just make sure you keep grinding until everything is the same grain size. 

Can I make these scones without sourdough?

Absolutely, simply swap out the sourdough in a 1:1 ratio with buttermilk. This may make your dough a bit stickier given that buttermilk is a bit more liquidy than sourdough, so just add a bit more flour as you are combining the dough, if needed. 

Help! I don’t have vanilla bean paste!

Totally understand. This isn’t the most common ingredient and it can be a little pricey at the store. You can simply swap the paste for more vanilla extract in a 1:1 ratio. But as with the sourdough replacement, the vanilla extract is more liquidy so you might need to add a bit more flour while combining the dough to get your desired texture. 

How active should the sourdough be for this recipe?

For these scones, it is important to note that the Sourdough Discard in this recipe is a “fresh” discard, meaning that it is not a discard that has been stored in the fridge and solidified over time – I use a discard that was recently fed.

Can I prep these scones ahead of time?

Definitely! Assemble the dough the night before and shape into the scones and then place into the freezer overnight! The next morning, pop the scones straight from the freezer into the oven and voila! Breakfast is ready.

You can also bake these a few days in advance. They will stay well in an airtight container for 2-3 days or you can tightly wrap the scones, once they are cooled, and store in the freezer for up to a week. The best way to defrost the scones is to leave them on the counter to defrost at room temperature. 

Why is this recipe in grams? 

Baking is a science and in science you want things to be exact and precise. The best way to do this is by weighing out your ingredients using a simple scale. Ever baked a cookie using the same recipe, yet somehow it turns out slightly different each time? That is because when measuring by volume, you can’t be as precise. It is vital that your ingredient ratios are accurate for a reliable bake every time.

The Earl Grey Lavender Sourdough Scone Recipe

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Earl Grey Lavender Sourdough Scones

  • Author: Cece
  • Prep Time: 35 Min
  • Cook Time: 20 min
  • Total Time: 55 min
  • Yield: 810 scones 1x

Ingredients

Scale

Scones:

  • 11 ¼ tsp Lavender Flowers (depending on how much you love lavender) 
  • 1 tbsp Earl Grey Tea Leaves (3-4 tea bags) 
  • 260g all-purpose flour
  • 100g granulated sugar, separated
  • 2 ½ teaspoons baking powder
  • ¼ teaspoon salt
  • 100g cold butter
  • 100g sourdough starter*
  • 1 large egg
  • 23 Tbsp heavy cream
  • 1 tablespoon vanilla bean paste**
  • 1 teaspoon vanilla extract

Earl Grey Glaze:

  • 1 Earl Grey Tea Bag (for steeping)
  • 2 tbsp melted butter
  • 2 tbsp milk
  • 1 tbsp vanilla extract
  • 220g confectioners sugar

 

Instructions

  • Grind up the lavender flowers and tea leaves with 10g of your sugar. Adding the sugar helps for a finer grind. 
  • In a large bowl, combine flour, tea & lavender mix, the other 90g sugar, baking powder and salt. 
  • Cut in the cold butter using a pastry cutter or your hands to rub the butter into pea sized amounts in the flour mixture. 
  • Place the mixture in the fridge to chill.
  • Preheat the oven to 350degrees F
  • In a separate bowl, combine 100g of sourdough discard, egg, vanilla bean paste, vanilla extract and 2 tbsp of heavy cream. 
  • Remove flour mixture from the fridge and create a well in the center of the mixture to add in the sourdough mixture. 
  • Combine with a fork and your hands, adding more flour or the extra tbsp of heavy cream as needed until you create a soft shaggy dough. 
  • Turn onto a floured surface and push the dough together into a circular mound.
  • Cut the dough into circles using a cookie cutter. 
  • Place scones on a parchment lined baking sheet and place sheet in the freezer for 15 minutes. 
  • Remove scones from the freezer and place directly into the oven for 20-22 minutes.
  • Remove scones from the oven and cool on a rack.
  • While the scones cool, make the glaze. Begin by melting the butter in the microwave. Mix in the milk and then add a tea bag to steep for 8 minutes. 
  • Remove the tea bag and then add in the confectioners sugar and vanilla and whisk together.
  • Once cooled, spoon the glaze over each scone and allow 5 minutes for the glaze to set.
  • Enjoy!

Notes

Tools needed: Mortar and Pestle

*For these scones, it is important to note that the Sourdough Discard in this recipe is a “fresh” discard, meaning that it is not a discard that has been stored in the fridge and solidified over time – I use a discard that was recently fed.

No sourdough though? No problem! This recipe works great with a 1:1 replacement of buttermilk. So replace the 100g of sourdough with 100g of buttermilk and you will be on your way to a delicious scone.

**If you do not have vanilla bean paste, you can swap it out 1:1 for vanilla extract. So this recipe would then have 1 tbsp + 1 tsp of vanilla extract. The dough may end up being a little stickier since the extract is more of a liquid than the paste, so just add an extra dash or two of flour as needed when combining the wet and dry ingredients together.

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