This is one of Haley's favorites, not only because she's an Earl Grey drinker (in fact, as a bitty child she would ask the waitresses in diners if the tea was Earl Grey or orange pekoe because she "simply wouldn't drink anything but Earl Grey"—precocious much?) but also because the hint of lavender infusion leaves you feeling as if you ate a scone and then walked through a field en Provence!
Recipe information
Yield
Makes 10 to 12 scones
Ingredients
Preparation
Step 1
1. Preheat the oven to 425°F.
Step 2
2. Steep 1 heaping teaspoon of the lavender Earl Grey tea leaves in 1/4 cup boiling-hot water for 3 minutes. Strain, and reserve the tea.
Step 3
3. In a coffee or spice grinder, grind the remaining teaspoon of lavender Earl Grey tea leaves to a very fine powder. Place the powder in a large mixing bowl, and add the flour, sugar, baking soda, baking powder, and salt. Stir until combined.
Step 4
4. With clean hands, work the butter into the dry mixture until it is thoroughly incorporated and has the consistency of fine breadcrumbs.
Step 5
5. Make a well in the center of the dry ingredients, and pour the buttermilk, vanilla extract, and 1 tablespoon of the brewed lavender Earl Grey tea into the well. Combine the ingredients until all the dry mix is wet, but do not knead!
Step 6
6. Turn the mixture onto a floured surface and gather the dough together. Gently pat the dough to make a rectangle about 1 1/2 inches thick. Using a dough cutter, cut the scones into wedges measuring about 3 1/2 x 4 inches, and lay them on a nonstick baking sheet. Gather the remaining dough together lightly to cut out more scones—just don't knead the dough too much.
