Orange and Earl Grey Scones (Edit recipe)

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Did someone say Tea Time? These Orange and Earl Grey Scones are light and fluffy, and so floral and aromatic. The perfect companion for a nice cup of tea.

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Original Recipe

PREP TIME

1 hour and 15 minutes

COOK TIME

11 minutes

INGREDIENTS

17

Serves: 8

Ingredients

Scones

1 cup Milk, utilized for the scone, brushing, and the glaze*
8 Earl Grey Tea, sachets: 6 for steeping, 2 for sugar massage
0.25 cup Granulated White Sugar
2 tsp Orange Zest
2 tsp Psyllium Husk, Ground, ~5g
240 grams Gluten-Free 1-to-1 Baking Flour - Bob's Red Mill, 1 1/2 cups + 2 Tbsp
4 tsp Baking Powder
1 tsp Kosher Salt
75 grams Butter, Unsalted, ~5.5 Tbsp, cold and cubed
1 Egg, large
1 tsp Vanilla Bean Paste

Glaze

6 Tbsp Powdered Sugar
1 tsp Orange Zest
1 pinch Kosher Salt
1 Tbsp Milk, *steeped with tea

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Warm your milk (90 seconds in the microwave should work). Cut open six of the tea bags, pour the tea directly into the hot milk, and steep for several minutes. Allow the milk to cool before transferring to chill in the fridge for 45-60 minutes, or freezer for 20-30 minutes.
With the remaining two tea bags, remove the tea and add it into the granulated sugar and orange zest. Use your fingers to massage everything together until aromatic, and reserve.
Preheat your oven to 425°F. When the milk has chilled enough, strain out the tea leaves and measure out ½ cup + 2 Tbsp (150g), reserving the rest for later. Add the psyllium husk into the measured out milk and give it a good whisk. Allow to set and form a gel for 5-10 minutes.
In a large bowl, whisk together the flour, baking powder, kosher salt, and infused sugar. Cut the butter into the flour with a knife or pastry cutter. Work everything together until a loose shaggy dough begins to form. You can also use your hands to do all this work, but you may want to chill the butter and flour mixture in the freezer for a few minutes before continuing (warm fingers will begin to melt the butter).
Whisk the egg and vanilla into the infused milk and psyllium husk gel, and then pour those contents into the dry ingredients. With a rubber spatula or spoon, combine everything together until a soft and somewhat tacky dough is formed.
On a floured surface, flatten the dough into a disk and fold it in half. Flatten once again, rotate 90°, and repeat a few times to add some layers to the dough. Form the dough into a disk once more, about 1.5” thick, and slice into eight equal sized scones.
Transfer to a parchment paper lined baking sheet, and brush with the leftover steeped milk. Bake at 425°F for 11 minutes, giving them plenty of time to cool off before topping with the simple glaze, which can be made by simply stirring the ingredients listed together. Serve with hot tea and enjoy!

Notes

Dear Reader, I will not lie to you... working on these scones humbled me in a way I could never have imagined. After a half dozen failed attempts, I consulted The Elements of Baking to try and understand on a chemical level what was going awry. My measurements were almost all correct before consultation, but Katarina's recipe helped guide me to much more soft and structurally sound scone. The moral of the story is that it's okay to ask for help, and gluten free baking really is mad freakin' science.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	249
Fat:	9 g
Carbohydrates:	39 g
Protein:	6 g
Cholesterol:	23 g
Sodium:	193 mg
Fiber:	1 g
Sugars:	12 g
Sugar Alcohol:	0 g
Calculated per serving.