As the holiday season unfolds, the quest for cozy and festive treats takes center stage. This year, transform your brunch table with a batch of Earl Grey tea and cranberry scones. This delightful recipe combines the zesty, aromatic flavours of Earl Grey tea with the tangy burst of cranberries, creating a scone that’s both comforting and elegantly festive.
- 3 cups all-purpose flour
- 1/2 cup granulated sugar
- 2 tablespoons loose Earl Grey tea leaves, finely ground
- 5 teaspoons baking powder
- 1/2 teaspoon salt
- 3/4 cup cold unsalted butter, cubed
- 1 cup fresh cranberries, roughly chopped
- 1 cup heavy cream, plus extra for brushing
- 1 teaspoon vanilla extract
Brewing the Magic: Preparing the Dry Ingredients
Start by whisking together the flour, sugar, finely ground Earl Grey tea leaves, baking powder, and salt in a large mixing bowl. The tea leaves should be ground to a fine consistency, ensuring their flavour infuses evenly throughout the scones.
The Butter Trick: Creating Flaky Layers
Cut in the cold, cubed butter using a pastry cutter or your fingertips until the mixture resembles coarse crumbs. This technique is key to achieving those desirable, flaky layers in your scones.
The Cranberry Twist: Adding the Fruit
Gently fold in the chopped fresh cranberries, ensuring they are evenly distributed throughout the mixture. The cranberries not only add a festive touch but also a lovely tartness that complements the Earl Grey’s citrusy notes.
Binding Together: The Creamy Finish
Pour in the heavy cream and vanilla extract, stirring just until the dough starts to come together. Avoid overmixing to ensure your scones are tender and light.
Shaping the Scones: Forming and Cutting
Turn the dough out onto a lightly floured surface and shape it into a round disk about 1 inch thick. Cut into even triangular sections, like a pie, to form the scones.
Baking to Perfection: The Golden Touch
Preheat your oven to 400°F (200°C). Place the scones on a baking tray lined with parchment paper, brush the tops with a little extra cream, and bake for 15-20 minutes, or until they are golden brown.
Serve these Earl Grey tea and cranberry scones warm with a dollop of clotted cream or your favourite jam. They’re sure to add a touch of sophistication to your holiday brunch and leave your guests delightfully surprised with every bite.