Earl Grey Scones
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Earl Grey Scones

with Lemon Glaze and Fresh Fruit Salad


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time
Cooking Time


/ serving 2 people

1.5 cup

All-Purpose Flour

(Contains Wheat)

1 tsp

Baking Powder

1 tbsp

Baking Soda

237 mL


(Contains Milk)

1 unit(s)

Sour Cream

½ cup

White Sugar

1 unit(s)


(Contains Egg)

1 unit(s)


½ cup

Icing Sugar


Nutrition Values

Calories770 kcal
Fat6 g
Saturated Fat2.5 g
Carbohydrate160 g
Sugar88 g
Dietary Fiber3 g
Protein19 g
Cholesterol105 mg
Sodium2070 mg
Trans Fat0.1 g
Potassium300 mg
Calcium1600 mg
Iron4.5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


  • 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.