london fog scones

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the kids are settled back into the school routine. the house is so very quiet. the past two mornings have been delightfully cooler, and i am feeling it. the changing of the seasons. summer has been growing on me which is saying a lot when around here we’ve spent the last 47 days well into the 90’s. in case you forgot, i do not enjoy heat. anything over 80 seems a bit much. maybe i’m getting used to it. either way i have really enjoyed summer.

but i always get excited when the seasons change. especially summer to fall. i’ve actually been able to open the windows the last few days. there is something magical about fresh air flowing through the house. and it makes baking multiple batches of london fog scones that much more comfortable. my tiny kitchen heats up pretty quickly.

if you’ve never had a london fog, not the classic trench, it is a warm drink made with earl grey tea, steamed milk, and vanilla. they are delicious, and since my first one a few years ago, i have been planing to turn the drink into a scone. it took more than a few batches before i got it right, but now that i did, i’m sure they will be a staple on our weekend breakfast menu.

Print Recipe ^[3]

Yield: 8 scones

london fog scones

Prep Time: 20 minutes

Cook Time: 18

Total Time: 38 minutes

Ingredients:

• 1/2 cup cream
• 2-3 earl grey tea bags
• 2 1/4 cups flour
• 2 Tbsp sugar (plus more for the tops)
• 1 Tbsp baking powder
• 1/2 tsp salt
• 8 Tbsp (1 stick) butter, cut into small pieces
• 2 eggs
• 1 tsp vanilla
• for the glaze –
• 1 cup of powdered sugar
• 4-5 Tbsp cream
• 1 tsp vanilla

  

Directions:

• preheat the oven to 400 degrees
• line a baking sheet with parchment paper or silpat mats
• in a small saucepan, bring the cream to a simmer over medium heat (do not boil)
• remove from the heat, add tea bags, and steep 15 minutes, making sure to squeeze as much liquid from the tea bags as you can
• in a large bowl whisk together the flour, sugar, baking powder, and salt
• add butter, and using a pastry cutter (or your fingers) cut the butter into the flour until you have pea sized bits of butter throughout
• add the eggs and vanilla to the cream and whisk
• add to the dry ingredients and blend just until combined
• on a well floured surface, knead the dough adding flour if it is too sticky
• roll dough into a 12 inch square, fold in thirds as in a letter (will create a rectangle), turn to fold in thirds again (forming a square), place dough on a lightly floured pan and freeze 10 minutes
• remove from freezer and roll dough into a rectangle, cut into 8 triangles, place on prepared baking sheet
• brush the tops with cream and sprinkle with sugar
• bake scones 18 -20 minutes until the tops are slightly golden brown
• while the scones are baking prepare the glaze by whisking cream and vanilla into the powdered sugar until smooth
• allow scones to cool slightly on racks before frosting with glaze

      

adapted from scones from Sarah Kieffer’s ^[4] book The Vanilla Bean Baking Book ^[5]

scones get a bad rap for being dry, crumbly messes. that is not the case with these london fog scones. they bake up tender, slightly sweet with hints of vanilla; for a more pronounced early grey flavor use 2 or 3 tea bags and steep at least 15 minutes.

i think next time i’ll even infuse the glaze with the tea as well, but the vanilla glaze works perfectly. great with coffee in the morning or a cup of tea mid-afternoon, these london fog scones are the perfect anytime treat.

enjoy!