Orange and Earl Grey Scones

Ingredients:

Scones

• 1 cup milk

• Utilized for the scone, brushing, and the glaze

• 8 sachets of earl grey tea

• 6 to steep in milk, 2 to massage in sugar

• ¼ cup granulated sugar

• 2 tsp orange zest

• 2 tsp (~5g) psyllium husk powder

• 1 ½ + 2 Tbsp (~240g) Bob’s Red Mill Gluten Free 1-to-1 Baking Flour

• 4 tsp (12g) baking powder

• 1 tsp kosher salt 

• 5 ½ Tbsp (~75g) unsalted butter, cold and cubed

• 1 large egg

• 1 tsp vanilla extract

Glaze

• 6 Tbsp powdered sugar

• 1 tsp orange zest

• Pinch kosher salt

• 1 Tbsp steeped tea milk 

Yields 8 scones

Prep Time: 75 minutes

Cook Time: 11 minutes

Warm your milk (90 seconds in the microwave should work). Cut open six of the tea bags, pour the tea directly into the hot milk, and steep for several minutes. Allow the milk to cool before transferring to chill in the fridge for 45-60 minutes, or freezer for 20-30 minutes. 

With the remaining two tea bags, remove the tea and add it into the granulated sugar and orange zest. Use your fingers to massage everything together until aromatic, and reserve.

Preheat your oven to 425°F. When the milk has chilled enough, strain out the tea leaves and measure out ½ cup + 2 Tbsp (150g), reserving the rest for later. Add the psyllium husk into the measured out milk and give it a good whisk. Allow to set and form a gel for 5-10 minutes.

In a large bowl, whisk together the flour, baking powder, kosher salt, and infused sugar. Cut the butter into the flour with a knife or pastry cutter. Work everything together until a loose shaggy dough begins to form. You can also use your hands to do all this work, but you may want to chill the butter and flour mixture in the freezer for a few minutes before continuing (warm fingers will begin to melt the butter). 

Whisk the egg and vanilla into the infused milk and psyllium husk gel, and then pour those contents into the dry ingredients. With a rubber spatula or spoon, combine everything together until a soft and somewhat tacky dough is formed. 

On a floured surface, flatten the dough into a disk and fold it in half. Flatten once again, rotate 90°, and repeat a few times to add some layers to the dough. Form the dough into a disk once more, about 1.5” thick, and slice into eight equal sized scones.

Transfer to a parchment paper lined baking sheet, and brush with the leftover steeped milk. Bake at 425°F for 11 minutes, giving them plenty of time to cool off before topping with the simple glaze, which can be made by simply stirring the ingredients listed together. Serve with hot tea and enjoy!