Earl Grey Scones with Candied Ginger
These aromatic and flavorful Earl Grey scones have a satisfyingly crisp exterior with a tender and moist crumb within. They're perfect just by themselves or topped with a dollop of jam. With the help of a food processor, these amazing scones can easily be put together by you in no time!
- Prep time
- 15 min
- Cook time
- 17 min
- Yield
- 8 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 cup all purpose flour
- ½ cup cake flour (spoon and level or measure 55g. )
- 3 tablespoons sugar
- ½ tablespoons baking powder
- 3 bags Earl Grey tea bags (about 1 tbsp tea leaves. )
- ¼ teaspoon salt (I like to use coarse sea salt. )
- 4 tablespoons cold unsalted butter
- ⅓ cup diced candied ginger
- ¾ cup cold heavy cream
- 1 egg yoke
- 1 teaspoon water
- 1-2 tablespoons turbinado sugar
Instructions
- 1
Preheat the oven to 400°F (200°C)
- 2
Cut the butter into small half inch cubes and place them in the fridge while gathering all the other ingredients.
- 3
Combine flour, sugar, baking powder, tea leaves from the tea bags and salt in the food processor and pulse a few times until well blended.
- 4
Add butter cubes in the food processor evenly and pulse until the butter cubes become slightly smaller than a pea.
- 5
Transfer the flour mixture into a mixing bowl and toss in diced candied ginger.
- 6
Make a well in the center of the dry ingredients, pour in heavy cream and gently mix with a fork. Mix until all the liquid is absorbed.
- 7
Transfer the dough onto a working surface. Press the dough with your palm to flatten, then fold it in half with a dough cutter. Repeat this step for another 4-5 times until all the dry ingredients are Incorporated. Sprinkle some flour if it's too sticky.
- 8
Form the dough to a round shape by pushing the edge of the dough toward the center. Roll out the dough into a 7 inch diameter disk and divide into 8 wedges. If it's too sticky, dust a thin layer of flour or cover with a piece of plastic wrap before rolling out.
- 9
Place the scones on a lined baking tray about 1.5 inches apart. Mix egg yoke and water in a small bowl and brush this mixture on the top of each scone with a pastry brush.
- 10
Sprinkle some turbinado sugar on top of each scone, this is optional but highly recommended, as it will give the scones a slightly sweet and crunchy top.
- 11
Bake for 17 minutes or until the tops and bottoms are golden brown. Let it cool for 10 minutes before enjoying.