Ultimate Earl Grey Scones

earl grey scones

A must-have for afternoon tea devotees, these scones are quintessentially British: made with an Earl Grey twist and best served with, you guessed it, more Earl Grey!

Prep time: 30 minutes
Cook time: 15 minutes
Serves: 8
For the scones:
  • 70g sultanas
  • 100ml Dragonfly Classic Earl Grey or Earl Grey Rooibos tea, strongly brewed
  • 60g unsalted butter, slightly softened
  • 225g self-raising flour
  • 1 tsp baking powder
  • pinch of salt
  • 35g caster sugar
  • 110-120ml whole milk
  • 1 egg, beaten

To serve:


Soak the sultanas in the Earl Grey tea overnight OR simmer them gently in a small pan for about 15 minutes and leave to cool fully. The sultanas should have absorbed much of the tea, but pour out any excess.

Preheat the oven to 220°C. Sift the flour, baking powder and salt into a bowl. Gently rub in the butter with your fingertips.

Stir in the sugar, sultanas and then add most of the milk. Bring it all together to form a soft, but not sticky dough, adding more milk as needed. Be careful not to overwork the dough with your hands.

Pat the dough into a slightly flattened ball, and roll out onto a lightly floured surface until about 2cm thick. Using a 4cm circular cutter, cut out the scones.

Brush the tops lightly with beaten egg, taking care not to let the egg drip down the sides (this will affect the rise).

Bake for 12-15 minutes until well risen and golden. Transfer to a wire rack to cool completely.

Slice scones in half and serve with strawberry jam and clotted cream. Enjoy with a lovely cup of Earl grey!

 Dragonfly Earl Grey Tea Scones Recipe

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