London Fog Scones

Aromatic and tender scones infused with earl grey tea and topped with vanilla icing. These scones are filled with bright bergamot flavour and sweet, comforting vanilla notes just like a London Fog tea latte. If you are a fan of this latte, these scones are for you.

What are London Fog Scones? 

London Fog Scones are a baked good that is infused with Earl Grey black tea for that popular bergamot citrus flavour. They are also topped with a vanilla icing.

These scones were created to be like a London Fog which is a popular tea latte made with an earl grey tea infused with vanilla and topped with milk froth. Check out my recipe for this tea latte here.

These London Fog Scones are:

• Tender and fluffy with a crisp exterior
• Packed full of zesty earl grey and warm vanilla flavours
• Perfectly sweet, not overwhelming
• A well-loved tea latte in scone form that will impress family and friends!

Ingredient Notes

• Flour: I use unbleached all-purpose flour.
• Baking Powder: This gives the scones a nice lift.
• Salt: Just a bit!
• Sugar: Granulated for the scones and confectioners’ sugar for the icing.
• Butter: Very cold or even frozen butter is best for scones. 
• Vanilla Extract: This is for both the scone dough and the icing.
• Earl Grey tea: Here are some great earl grey tea brands that you can use if you need some recommendations.
• Milk: The tea is infused in warm milk before adding to the mixture. 

How to Make London Fog Scones

This is just a run through of the recipe. Find the full ingredient measurements and directions in the recipe card towards the end of this post.

TO MAKE THE SCONES: 

Preheat the oven to 425 degrees Fahrenheit. Line a baking sheet with parchment paper or a silicone baking mat and set aside.

In a small saucepan on medium-heat, warm milk. Remove the saucepan from heat before it boils. Add earl grey tea (loose leaf or tea bags), cover and steep for 7 minutes. Let cool.

In a large mixing bowl, combine the flour, baking powder, salt and granulated sugar.

With a pastry cutter, fork or your fingers, cut the cold butter into the dry mixture until coarse.

Add vanilla extract and the earl grey infused milk with the spent tea leaves. If you used tea bags, cut them open and add the spent leaves to the batter. Gently fold with a spatula until dough begins to form. 

Place dough on a floured surface and form into a round disk about 1.5 inch thick. Cut into 8 wedges and set on a baking sheet.

Brush the tops of the wedges lightly with milk and bake in a preheated oven for 20-22 minutes or until the scones are lightly golden brown.

Remove from the oven, place on a wire rack to let cool before adding the icing. 

TO MAKE THE ICING: 

As the scones are cooling, prepare the icing by combining confectioners’ sugar, milk and vanilla in a mixing bowl until smooth.

When the scones have cooled, dip the tops into the icing or spread it on the tops. Sprinkle with dried culinary lavender and/or crushed earl grey tea leaves, if desired. 

Frequently Asked Questions

What’s the secret to making the best London Fog scones?

The secret is using a delicious earl grey tea and cold ingredients! If you want to enjoy these scones you should definitely use a brand of earl grey tea that you love to drink.

Also, cold ingredients are important when making scones as this will help them rise and have a nice texture.

How do I store these scones?

These scones are best the day of but can be stored at room temperature in an airtight container for up to 3 days.

Can I freeze these scones?

Yes, you can prep the scones and freeze them before baking. This will make it easier to bake a fresh batch of scones!

After cutting the scones into wedges, place them in an airtight container and freeze. You can bake the scones from frozen using the same instructions.

What can I serve with London Fog scones?

Tea is my first answer. I love them with a black tea, rooibos or oolong tea. But these scones can also be enjoyed with coffee.

Double up on the earl grey tea and serve these scones with an actual London Fog latte, too!

London Fog Scones

Aromatic and tender scones infused with earl grey black tea and topped with vanilla icing. These scones are filled with bright bergamot flavour and sweet, comforting vanilla notes just like a London Fog tea latte. If you are a fan of this latte, these scones are for you.

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Prep Time 20 minutes mins

Cook Time 22 minutes mins

Total Time 42 minutes mins

Servings 8

Cook ModePrevent your screen from going dark

Ingredients

  

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FOR THE SCONES:

• 2 teaspoons earl grey black tea loose leaf (or 2 tea bags)
• ⅔ cup milk
• 2 ½ cups all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon salt
• ⅓ cup granulated sugar
• 6 tablespoons butter cold
• 1 teaspoon vanilla extract

FOR THE ICING:

• ½ cup confectioners' sugar sifted
• 1 tablespoon milk
• ½ teaspoon vanilla extract

Instructions

 

TO MAKE THE SCONES: 

• Preheat the oven to 425 degrees Fahrenheit. Line a baking sheet with parchment paper or a silicone baking mat and set aside.
• In a small saucepan on medium-heat, warm milk. Remove the saucepan from heat before it boils. Add earl grey tea (loose leaf or tea bags), cover and steep for 7 minutes. Let cool.
• In a large mixing bowl, combine the flour, baking powder, salt and granulated sugar.
• With a pastry cutter, fork or your fingers, cut the cold butter into the dry mixture until coarse. Add vanilla extract and the earl grey infused milk with the spent tea leaves. If you used tea bags, cut them open and add the spent leaves to the batter. Gently fold with a spatula until dough begins to form. 
• Place dough on a floured surface and form into a round disk about 1.5 inch thick. Cut into 8 wedges and set on a baking sheet.
• Brush the tops of the wedges lightly with milk and bake in a preheated oven for 20-22 minutes or until the scones are lightly golden brown.
• Remove from the oven, place on a wire rack to let cool before adding the icing. 

TO MAKE THE ICING: 

• As the scones are cooling, prepare the icing by combining confectioners’ sugar, milk and vanilla in a mixing bowl until smooth. 
• When the scones have cooled, dip the tops into the icing or spread it on the tops. Sprinkle with dried culinary lavender and/or crushed earl grey tea leaves, if desired. 

Notes

Store these scones at room temperature in an airtight container for up to 3 days.

Course Scones

Cuisine American

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Would you enjoy these scones with an earl grey tea latte or something else? Let me know in the comments!