Back in March I went to a cutesy little cafe in Honolulu with my sista from another mista, and while the lunch was yummy (and the company fab!), their little Earl Grey scone left much to be desired. It was too moist, a bit gummy, a tiny bit too sweet, and had cheddar cheese on top…. Obviously it was not to my liking.
The very next day I found myself in the kitchen creating this recipe. It turned out great the first time, which I always feel is slightly miraculous when that happens. Even though the recipe needed very little improvements, it has still taken me months to make again. There are a multitude of reasons, but most of them are because I just felt inspired to write about other things! And in case you missed it, I also just finished my very first journal course called Experiencing Our Inner Critic.
So far I’ve gotten some great feedback from the participants and I do plan to run the course again next year. Right now I’m working on content for my next journal course called Cultivating Self Love. That will go live in September – I hope you’ll join us! More details on that later though…I digress. Back to the scones!
Have you ever had a proper English scone? I still remember the first time I had one when I was 15. My mom and I were in England visiting Stonehenge and I had my first scone. It was dry and crumbly and decidedly less sweet than my 15 year old tongue was hoping for. Now I know that is how they are supposed to be!
Of course you will find people who poo-poo this version of a scone and prefer the Americanized version which is sweeter and more moist. Both can be delicious depending on my mood.
I think these scones strike a happy medium between the two! I added the glaze to the final version and I think it really elevates the recipe. However, if you don’t want the glaze/don’t have the powered sugar then the scones are still delicious on their own.
Make sure to read the “additional notes” section at the bottom for some baking tips!
Ingredients Yield: 8 scones
- 3 cups Organic Unbleached All Purpose Flour (I like Immaculate Baking)
- 1 tbsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt, rounded
- 1/4 cup + 2 tbsp chilled coconut oil
- 6 tbsp maple syrup
- 1 1/2 tsp apple cider vinegar
- 2 tsp loose leaf Earl Grey tea, organic if possible
- 3/4 cup freshly boiled filtered water
- 1 tsp real vanilla extract
- 1 tsp fresh orange zest
- 2/3 cup + 2 tbsp powdered sugar
- 2 tbsp fresh orange juice
- 1 tsp (scant) orange zest
- 1/4 tsp real vanilla extract
- If your coconut oil is liquefied, measure into a bowl and place in the fridge to harden up. Just make sure you don’t leave it for too long!
- Preheat oven to 425°F
- Add both teaspoons of loose leaf Earl Grey tea leaves to a mug and add freshly boiled water. Stir briefly and set aside to cool.
- In a large bowl, add all dry ingredients and whisk until well mixed.
- Once coconut oil is hardened, add to dry ingredients and cut in using a pastry blender or by pulling 2 knives through until the cold oil is well incorporated.
- Add the wet ingredients to the dry, making sure your tea has cooled enough that it won’t melt your coconut oil.
- Pour the entire contents of the tea into the dough mixture, including the tea leaves.
- Stir well, but do not over work the dough.
Once all ingredients are well incorporated, add a bit of flour to your baking sheet, then shape the dough into a disc that is about an inch thick. Don’t overthink it, go with what feels right. I made my disc into roughly the size of a 7 or 8″ dinner plate.
- Gently lay the disc down on the prepared baking sheet and cut like a pizza so there are 8 triangles. (See additional notes)
- Very gently separate the triangles just a bit. Not too much, just so they have room to poof up a bit and the sides have air flow to cook.
- Place into preheated oven and bake at 425° for 22-25 minutes. Check at 22 minutes to see if they’re getting browned. When they have a nicely browned tops, turn off the oven and allow to sit in the oven for 4-5 more minutes.
- After 5 minutes, remove to a cooling rack. Allow them to rest on the hot baking sheet for 10 minutes before attempting to further separate them and add them onto the cooling rack to cool completely.
- Allow to completely cool before adding glaze. (see note below)
- While the scones are cooling, make your glaze.
- Add the powdered sugar into a medium sized bowl and whisk to remove clumps.
- Add in the orange juice, zest, vanilla, and stir well.
- It will seem a bit thin, but once it is added to the cooled scones and allowed to rest it will harden a bit and create a wonderful glaze that moistens and sweetens the scones.
And there you have it! All done! My 5 year old daughter helped with these both times and loves them. She’s not even a bit put off by the flecks of loose leaf tea in her scone, which I was a bit concerned about at first.
Great rewarmed in a toaster oven with a cup of coffee or black tea. ♥
- When I made these the second time it was VERY humid in my house (Hawaii) so I had to add more flour to my dough to get it to the right consistency. If you have this issue (because: summer), add about 1-2 tablespoons of flour at a time and stir or knead lightly & gently with your hands.
- You may wish to knead with your hands just a bit when shaping it into a disc and this is fine, just keep it to a minimum. When this type of dough gets overworked it becomes very stiff and chewy and that is not what we want in a scone. Plus, you will melt the coconut oil with the heat from your hands.
- Typical scone recipes use cold or frozen butter that is cut in with a pastry blender or 2 knives and that is why the coconut oil needs to be cold for this recipe.
- You can cut the glaze recipe in half if you would like just a bit of a drizzle (as shown in the pictures). If you would like a healthy coating of it on top, go with the measurements I listed above. Either way is great!
- If you want a true English scone that is on the drier and more crumbly side I recommend increasing the flour from 3 cups to 3 1/4 or even 3 1/2 cups if you have a very humid kitchen. Start with 3 cups and move up slowly from there.
- Make sure to use a butter knife to cut your scones while still in dough form. Cut the first one slowly and remove slowly as soon as it gets stuck. Dip the knife into flour to help it cut through the dough. I usually dip the knife into flour each time I cut the dough, sometimes more.
- To separate just a bit before cooking, you might want to use a spatula dipped in flour as well to keep them from getting misshapen while moving.
- After they’re done cooking, brush the excess flour off gently before adding the glaze. I used a silicon basting brush and that worked great.
I hope you all enjoy these as much as we do. If you try this recipe using gluten free flour please let me know how it turns out for you! Happy Eating ♥