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Earl Grey and Orange Scones

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I love scones.

Not just as a something to eat, but as a reminder that we all need to slow down once in awhile and just enjoy the moment.

For one amazing year, I was privileged enough to have an opportunity to host once to twice monthly pop-up teas.

We served either a three-course afternoon tea or a five-course deluxe tea. At the beginning of the year, we started serving scones first, instead of on a three-tiered tray, as a matter of necessity. By the end of the year, we were using the scone course to set the tone for the entire tea experience.

Our customers would walk in, get seated, and take a few moments to pick out their choice of tea.

While their tea was brewing, their scone course would arrive.

The warm, freshly-baked scones, accompanied by spreads and sauces selected to compliment the course, were an invitation to take a moment to be present and just relax.  Sipping tea and eating scones was just the beginning. Our guests knew that we would proceed with the next courses at their pace. No one felt rushed, no one was glancing at the time on their phones in a hurry to move on to something else, and no one was worried they were taking too much time at a table that another customer was waiting for.

Scones are for enjoying, and it made it so easy for our guests to enjoy their time together, engaging in much needed face-to-face conversations that we usually have so little time for.

Phones were forgotten during the scones course. Laughter and conversation filled the room.

And when they were ready, we made them fresh pots of tea and brought out the next courses.

While I don’t get to do monthly teas anymore, I still love to make scones when I get the chance.

It reminds me that it is okay to take 20 minutes and just be.

After the indulgence of a cream tea (scones and tea, no other finger foods), I am recharged and ready to face the rest of the day.

And that is worth baking for.


I’m probably going to be making a lot of scones, so here’s a great basic step-by-step tutorial on scones. This way you don’t have to read the same thing over and over with basically the same pictures every time I post a recipe. 😊

Basic scone how-to:

Start by combining all the dry ingredients, as well as things like citrus zest, in a large bowl.

Put the dry ingredients in the bowl of a food processor. Add the cold butter in chunks.

Pulse the food processor a few times, until there are no pieces of butter larger than a pea and the mixture resembles coarse crumbs. Dump the mixture back into the large bowl.

From Glazed Orange Scone Recipe

If any nuts, chips, or dry fruits are to be added, stir them in now.

Next, whisk the wet ingredients like cream, vanilla, and eggs in a large measuring cup until combined.

Add the liquid ingredients to the flour mixture and begin stirring.

Once the ingredients are moistened, use clean hands to bring the mixture together into a dough.

If the mixture is too dry, add more milk/cream/non-dairy ingredient about one tablespoon at a time.

Turn the dough onto a lightly floured surface and knead a couple times, being careful not to overwork the dough or over-incorporate the butter.

Pat into a circle about 1 inch thick. Cut into wedges or use a cutter to make shaped scones.

Wedges (from Glazed Orange Scones)

Place about 1 inch apart on a baking sheet lined with parchment. Bake according to the recipe directions, or until a toothpick inserted into the center of a scone comes out clean. This might happen before the scone has noticeable browned edges, so it is important to test to see if they are done, and not for color, in order to preserve a moist scone.

Earl Grey and Orange Scones before baking
Glazed Orange Scones after baking

If glaze or drizzle is needed, add after the scones have had about 10 minutes to cool.

Finished Glazed Orange Scones

Be sure to take a few minutes to relax and enjoy your handiwork with a cup of tea. I promise, it is worth it!

Earl Grey and Orange Scones with Lemon Curd and Clotted Cream

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  1. Hi, Thank you 😊 this is great for our Girl Scouts to earn their badges. I’m looking for the Leave…

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