Glazed Lemon Tea Scones
I drink a LOT of tea, but cooking with it definitely isn’t commonplace. These Glazed Lemon Scones are enhanced by the flavors of lemon zest and English breakfast tea for a delightful morning treat.
Scones Recipes are a delicious accompaniment to a morning cup of coffee or tea! Tender and irresistible!
Why You Should Make Lemon Scones
I meet up with some girlfriends every other Friday morning and they are excellent guinea pigs!
- Last week I shared these citrus and tea-infused scones. I upped the ante by serving them with lemon curd and sweetened whipped cream. I think that clinched the deal! They got a thumbs up from my friends.
- Fresh scones are so tender and delicious! They’re a nice change of pace from pancakes and waffles for a breakfast or brunch treat.
- The accompaniments can clinch the deal. Lemon curd, jam, butter, and/or clotted cream will push these over the top!
Frequently Asked Questions
Scones are a Scottish quick bread that was first made with oats on a griddle. Now they are more likely to be flour-based, made in the oven, and in the original triangle shape or round, square and even diamond shaped. Eaten for breakfast, brunch, or tea, scones can be sweet or savory.
Scones are best fresh out of the oven, but that’s not always possible. Bake them as close to serving time as possible, and once cooled to room temperature, store them in an airtight container to keep them fresh. If they’re left out uncovered at room temperature, they’ll dry out quickly.
How to Make Scones Infused with Tea
My first attempt to get a tea flavor into these scones was to add a tea bag to the liquid ingredient, which happened to be cream. Even warmed, the thick cream was not accepting of the infusion. So I went the easier route by dousing the tea bag with hot water and squeezing that into the cream. Super simple and it added a subtle nuance of English breakfast tea. If you want a more pronounced tea flavor, I’d repeat with a second teabag. My friends all loved nibbling on the lemon teas scones smeared with my accouterments!
Tips for Making Scones
Scones are a great change of pace from muffins and quick bread when gathering with friends or family in the morning for coffee or tea. Keep in mind these tips when making your scones.
- Bake them right before you’re going to eat them for the best results.
- Do not overmix. Start shaping and cutting as soon as the dough comes together.
- Bake when the dough is cold so the bits of chilled butter can steam and create flaky scones.
- Place your scones in the fridge or freezer for a few minutes before baking if needed to rechill the dough.
Welcome to Progressive Eats, our virtual version of a Progressive Dinner Party. Our menu this month features recipes that have one special ingredient in common – TEA! We had a lot of fun creating them, and hope you’ll enjoy trying them, too. Our event is hosted by Heather who blogs at All Roads Lead to the Kitchen. Our menu includes everything from beverages to bread, an entree to sides, and of course some desserts so we can finish on a sweet note.
If you’re unfamiliar with the concept, a progressive dinner involves going from house to house, enjoying a different course at each location. With Progressive Eats, a theme is chosen each month, members share recipes suitable for a delicious meal or party, and you can hop from blog to blog to check them out.
TEA Party (recipes featuring tea)
- Earl Grey Dinner Rolls by The Redhead Baker
- Tea Smoked Duck (Gluten Free) by The Heritage Cook
- Southern Sweet Tea Roasted Corn by Pastry Chef Online
- Vanilla Black Tea Rice Pilaf by All Roads Lead to the Kitchen
- Chai-infused Madeleines by Mother Would Know
- Glazed Lemon Tea Scones by That Skinny Chick Can Bake
- Strawberry Blueberry Hibiscus Crumble by The Wimpy Vegetarian
More Lemon Recipes You’ll Love:
- Lemon Curd Mini Cheesecakes
- Greek Lemon Cake
- Creamy Lemon Tart
- Lemon on a Cloud
- Strawberry Lemon Tart with Lemon Curd
- 2 cups flour
- 1/3 cup sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup cold butter
- 1-2 tea bags (I used 1)
- 1/2 cup buttermilk
- 1 1/2 teaspoons lemon zest
- 1 teaspoon vanilla
- Coarse or granulated sugar
- 1 cup powdered sugar
- 2 tablespoons butter, melted
- 2 tablespoons milk
- Lemon zest, optional
- Preheat the oven to 350º. Line a baking sheet with parchment and set aside.
- In a large bowl, whisk together flour, sugar, baking powder, baking soda. Cut butter into cubes and using a pastry blender, two knives or your fingers, incorporated the butter until it's the size of small peas.
- Wet the tea bag (use a second for a more pronounced tea flavor). Squeeze the tea bag into the buttermilk, being careful not to break the bag.
- Stir the tea infused buttermilk, vanilla and lemon zest into the flour mixture until a dough forms. You do not want to over-work the dough.
- On a lightly floured surface, pat or gently roll the dough into an 8-inch circle and place onto the parchment lined baking sheet. Cut the round into 8 wedges and separate them slightly. Sprinkle with sugar if desired.
- Bake for 20-25 minutes.
- Remove from oven and let cool. To make drizzle, place the powdered sugar into a medium bowl. Whisk in the melted butter and milk. Drizzle over cooled scones. Sprinkle with lemon zest if desired.
Serving Size:1 scone
Amount Per Serving: Calories: 339Total Fat: 15gSaturated Fat: 9gTrans Fat: 1gUnsaturated Fat: 5gCholesterol: 39mgSodium: 431mgCarbohydrates: 48gFiber: 1gSugar: 23gProtein: 4g