High Altitude Mini Earl Grey Honey Scones
Soft, tender and fluffy earl grey scones cut in a mini size, flavored with earl grey tea and lightly sweetened with honey, finished with a sweet lemon icing.
All recipes on Curly Girl Kitchen are developed for high altitude at 5,280 feet. See FAQs for adjusting to higher or lower elevations.
Equipment
- Pastry Cutter
Ingredients
Scones
- 2 ¼ cups all-purpose flour, fluffed, spooned and leveled
- 4 tsp baking powder
- ¼ tsp coarse Kosher salt (if using table salt, use half the amount)
- 1 tbsp earl grey tea leaves, finely crushed (from 3 tea bags)
- 2-4 tbsp granulated sugar, optional
- 10 tbsp cold unsalted butter, cut into chunks or thin slices
- ¼ cup honey
- ¾ cup cold whole milk
- 1 ½ tsp vanilla extract
Icing
- ¾ cup powdered sugar
- 1 ½ - 2 tbsp lemon juice
Instructions
Scones
- Preheat the oven to 375 F, and position a rack in the center of the oven. Line an 8x8 inch square baking pan with parchment paper.
- In a bowl, combine 2 cups of the flour with the baking powder, salt and tea leaves. For a sweeter scone, add the granulated sugar; however, I didn't add any additional sugar, and enjoyed the less sweet flavor with just the honey and icing to sweeten.
- Add the butter, and use a pastry cutter to cut the butter in until crumbly, and the pieces of butter are no bigger than peas.
- Drizzle the flour mixture with the honey, then add the milk and vanilla. Stir into a sticky dough. Add the remaining 1/4 cup flour, and turn the dough in the flour so it's coated in flour and not too sticky to handle.
- Scrape into the prepared baking pan. Use your hands to press the dough evenly into the pan, then freeze the scones in the pan for 10 minutes.
- Use a bench scraper or a spatula to cut the dough into 16 mini triangles.
- Bake the scones for about 27-30 minutes until golden brown on top. Cut the scones again, this time ensuring they are baked through, and there is no raw dough in the middle. If they need a few more minutes to bake, return the pan to the oven until the scones are baked through.
Icing
- In a bowl, stir together the powdered sugar and lemon juice, until smooth and drizzly.
- Let the scones cool for about 10-15 minutes, then drizzle with the icing and serve warm.
Notes
Store leftover scones in an airtight container at room temperature for up to 3 days.
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