Earl Grey Scones
with Lemon Glaze and Fresh Fruit Salad
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
1.5 cup
All-Purpose Flour
(Contains Wheat May contain Crustaceans, Egg, Fish, Gluten, Milk, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites)
4 g
Baking Powder
(May contain Mustard, Peanuts, Crustaceans, Tree nuts, Sulphites, Wheat, Egg, Sesame, Soy, Milk, Fish, Triticale)
12 g
Baking Soda
(May contain Peanuts, Mustard, Sesame, Crustaceans, Sulphites, Soy, Egg, Wheat, Fish, Triticale, Tree nuts, Milk)
237 mL
Milk
(Contains Milk)
1 unit(s)
Sour Cream
½ cup
White Sugar
(May contain Sulphites, Milk, Tree nuts, Wheat, Egg, Soy, Peanuts, Crustaceans, Fish, Mustard, Sesame)
1 unit(s)
Egg
(Contains Egg)
1 unit(s)
Lemon
½ cup
Icing Sugar
(May contain Peanuts, Sesame, Sulphites, Mustard, Fish, Crustaceans, Soy, Wheat, Egg, Milk, Tree nuts)
Nutrition Values
Cooking Steps
- Zest, then juice lemon.
- Whisk together flour, 2 tbsp Earl Grey Tea, baking powder, 1 tsp baking soda, 1/2 tsp salt and 2 tbsp sugar together in a large bowl until combined.
- Whisk 1/3 cup milk, egg, sour cream and lemon zest together in a medium bowl until combined.
- Remove butter from the freezer, then use the largest side of a box grater to grate butter.
- Add grated butter to the bowl with flour mixture. Stir until butter is completely coated in flour.
- Add milk mixture to flour and stir until a shaggy dough forms. (NOTE: The dough will look a little dry, which is normal. You can add more milk, 1 tbsp at a time, to help dough come together, if desired.)
- Gently turn dough out onto a work surface and pat into a TK-inch circle. (TIP: Cup your hands, then press and turn dough to form a compact circle.)
- Cut dough into 4 equal pieces.
- Transfer dough pieces to a parchment-lined baking sheet. Transfer baking sheet to the freezer for 15 minutes, until firm.
- Before baking, brush the tops of each shortcake with 1 tbsp milk, then sprinkle each shortcake with 1/2 tbsp sugar.
- Bake in the middle of the oven until golden-brown and puffed, 16-18 min.
- Transfer to a wire rack and cool for 30 minutes.
- While scones cool, combine icing sugar, 1 tbsp lemon juice and a pinch of salt together in medium bowl. Whisk until smooth.