Earl Grey Scones

In Breakfast by Frances Largeman-Roth

Makes 12 servings

Did you love Bridgerton? Then you must brew some tea and make these Earl Grey Scones!

There’s something about the texture of scones that’s so satisfying. They’re much more dense than a muffin and are just perfect with an afternoon cup of tea or coffee. I learned to make them when I lived in Australia and I love making seasonal variations. I created this recipe for Parade magazine to commemorate the wedding of Prince Harry to Meghan Markle.




2 Earl Grey tea bags

1/2 cup whole wheat flour

2 cups all-purpose flour

1/2 cup sugar

2 teaspoons baking powder

1/2 teaspoon salt

1 stick unsalted butter, cut into small pieces

finely grated zest of 1 large lemon

1 teaspoon pure vanilla extract

1/4 cup whole milk

1/2 cup raisins or dried currants


1. Preheat oven to 375°F.

2. Place the teabags in a heat-safe liquid measuring cup and pour 4 ounces boiling water over top. Let steep for 10 minutes.

3. In the meantime, add the flours, sugar, baking powder, baking soda, salt, butter, lemon zest, vanilla and milk to the bowl of a food processor. REmove the tea bags from the water and add the tea to the processor. Pulse until the dough just comes together.

4. Transfer the dough to a medium bowl and add the raisins with clean hands. Form the dough into a disc 11/4 inches thick and place on a parchment-lined baking sheet (add a little flour on top if dough is sticky). Use a 21/2-inch round cookie or biscuit cutter to cut the dough into circles. Re-roll the dough until you’ve cut 12 rounds.

5. Bake for 22 minutes, until lightly golden. Enjoy warm or let cool and transfer to an airtight container for up to 3 days.

215 calories, 8g fat, 3g protein, 33g carbs, 12g sugar, 1g fiber, 20g cholesterol, 187mg sodium