Earl Grey Fruit Scones – These delightful scones are infused with Earl Grey tea, which imparts a wonderful bergamot flavour to them.
Created with Tregothnan Estate Earl Grey Tea
After a steep but invigorating walk up bucolic country lanes and paths, past beehives and over wooden stiles, we were met with a beautiful view of the river Fal after finally reaching the tea terraces on this fascinating English Tea Estate.
Tregothnan Estate is near Falmouth in Cornwall, and I was lucky enough to be on an included excursion when sailing in Viking Venus in 2021. Here we walked amongst wild meadow flowers, ancient orchards and grassy countryside tracks.
And, it’s from this magical trip to Tregothnan Estate, that I created today’s recipe for Earl Grey Fruit Scones, originally for Viking’s Explore Magazine, which I contribute to regularly, with specially created recipes, and travel stories.
These delightful scones are infused with Earl Grey tea, which imparts a wonderful bergamot flavour to them, and they are perfect when served with a pot of loose leaf tea, and some jam and clotted cream of course.
The dried fruit is also soaked in hot Earl Grey tea adding an extra layer of citrusy and floral flavours, as well as making the fruit extra plump.
Serve these scones with butter and jam, or with clotted cream for a proper Cornish cream tea. (Don’t forget it’s jam first in Cornwall too!)
I originally used Tregothnan Earl Grey tea in this recipe, from The Tregothnan Estate in Cornwall – the first tea gardens in the UK yielded the first major crop for Britain’s first home-grown tea in 2005, creating the ultimate Britishness in every cup.
However, you can use any high quality Earl Grey tea that you have to hand, as I often do. I hope you enjoy them if you make them, and don’t forget that these Earl Grey Fruit Scones can also be served WITH a pot of tea too. Karen
More Scone Recipes
Jam Recipes
Earl Grey Fruit Scones Recipe
Earl Grey Fruit Scones
These delightful scones are infused with Earl Grey tea, which imparts a wonderful bergamot flavour to them.
The dried fruit is also soaked in hot Earl Grey tea adding an extra layer of citrusy and floral flavours, as well as making the fruit extra plump.
Serve these scones with butter and jam, or with clotted cream for a proper Cornish cream tea. (Don’t forget it’s jam first in Cornwall too!)
This recipe was originally created and published in the Viking Explore More magazine in 2021.
Ingredients
- 150ml buttermilk
- 4 Earl Grey tea bags (I used Tregothnan Earl Grey tea bags)
- 75g dried mixed fruit
- 375g SR flour
- 2 teaspoons baking powder
- 75g cold butter, cut into small pieces
- 75g caster sugar
- 2 eggs
Instructions
- Being the milk to a boil in a saucepan and turn add the teabags and dried fruit, take off the heat and allow to infuse until the milk is cold. Once cold remove the dried fruit with a sieve and set to one side.
- Preheat the oven to 220C/200C Fan/425F.
- Put the flour and baking powder in a large bowl and add the butter. Using your fingertips, rub the butter into the flour until it resembles fine breadcrumbs. Add the sugar and stir in.
- Whisk the eggs with the cooled Earl Grey milk, then add this to the flour with the soaked dried fruit. Mix until it comes together to form a soft dough.
- Lightly flour your work surface and tip the dough on to the surface.
- Roll out the dough to a thickness of 3cm and cut out your scones using a fluted scone cutter.
- Place the scones on a baking tray lined with greaseproof paper.
- Glaze the tops with a little milk using a pastry brush, and bake in the oven for 15 minutes, or until well risen and golden brown.
- Leave to cool before serving with butter, jam and cream.
Notes
I originally used Tregothnan Earl Grey tea in this recipe, from The Tregothnan Estate in Cornwall - the first tea gardens in the UK yielded the first major crop for Britain’s first home-grown tea in 2005, creating the ultimate Britishness in every cup. The world’s first true British tea has been heralded as the ‘new Darjeeling.
However, you can use any high quality Earl Grey tea that you have to hand.
Serve these as part of a Cream Tea, with clotted cream and jam.
Nutrition Information
Yield 10 Serving Size 1Amount Per Serving Calories 249Total Fat 8gSaturated Fat 4gUnsaturated Fat 3gCholesterol 54mgSodium 230mgCarbohydrates 39gFiber 1gSugar 10gProtein 6g
Brewing Times for Proper British Tea
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