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lemon earl grey scone on a parchment lined baking tray topped with lemon icing, lemon zest, and sliced lemon.

Lemon Earl Grey Scones

These Earl Grey Lemon Scones are soft, flaky, moist, and topped with a tangy and perfectly sweet lemon icing!
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Course: Breakfast, Breakfast + Brunch, Vegan Desserts
Cuisine: American
Prep Time: 20 minutes
Cook Time: 15 minutes
Chill time (in freezer): 10 minutes
Total Time: 45 minutes
Servings: 8 scones
Author: Megan Horowitch

Ingredients 
US Customary - Metric

Earl Grey Lemon Scones

  • ½ cup sugar
  • ½ Tablespoon lemon zest zest of 1 lemon
  • 2 ¼ cups all-purpose flour
  • 1 Tablespoon Earl Grey tea ground
  • 2 ½ teaspoons baking powder
  • ½ teaspoon salt
  • ½ cup vegan butter
  • ½ cup coconut milk or oat milk/soy milk
  • 2 Tablespoons fresh lemon juice
  • 1 teaspoon vanilla bean paste
  • 2 Tablespoons sparkling sugar

Lemon Icing:

  • ¾ cups powdered sugar
  • 1 Tablespoon lemon juice
  • ½-1 Tablespoon coconut milk or oat milk/soy milk
  • lemon zest optional, as garnish
  • lemon slices optional, as garnish

Instructions

Make the scone dough:

  • Add the sugar and lemon zest to a large mixing bowl and rub together to release the oils in the lemon.
  • Then, add the remaining dry ingredients to the bowl including the all-purpose flour, ground Earl Grey Tea, baking powder, and salt. Whisk together to combine.
  • Cut the cold vegan butter into chunks. Then, add it to the bowl of dry ingredients and use a pastry cutter to "cut" the butter into the dough until you have a crumbly mixture. You can also use a fork to do this step, though it will take longer.
  • Next, add in the coconut milk, lemon juice, and vanilla. Use the pastry cutter or your hands to combine into a shaggy dough. The shaggy dough will be somewhat flaky and crumbly, yet still stick together when pressed.

Shape & bake the scones:

  • Line a baking sheet with parchment paper and turn the dough out onto the baking sheet. 
  • Next, form the dough into a large circle that is about 2 inches in height. It's okay if it's not a perfect circle!
  • Then, place the baking tray in the freezer for about 10 minutes before slicing. While the tray is in the freezer, preheat your oven to 400F.
  • Once the oven is preheated, remove the scones from the freezer and cut them into 8 evenly sized triangles. Spread them out about 2 inches apart on the tray and generously sprinkle the 2 Tablespoons of sparkling or turbinado sugar on top.
  • Add the scones to the oven and bake for 15-17 minutes until cooked through. (*Please note if your scones are not as tall or thick as mine, they will cook faster, so make sure to check at the 15-minute mark*)
  • Remove the scones from the oven and transfer to a wire rack to cool completely.

Make the lemon icing:

  • Once the scones have cooled, make the lemon icing. Whisk together the powdered sugar, lemon juice, and oat milk until you have a thick, but smooth, icing. Add more oat milk or lemon juice as needed.
  • Drizzle the icing over the scones and let it set for a few minutes to harden. Garnish with extra lemon zest and a fresh lemon wedge if desired.
  • Serve & enjoy!

Notes

  • Please see blog post for more recipe tips & substitution ideas.
  • Baked lemon scones can be stored in a closed container at room temperature for 2-3 days, in the fridge for 3-4 days, or in the freezer for up to one month.
  • Let them defrost at room temperature for about 1 hour to enjoy!

Nutrition

Serving: 1scone with icing | Calories: 349kcal | Carbohydrates: 52g | Protein: 4g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 2g | Sodium: 368mg | Potassium: 81mg | Fiber: 1g | Sugar: 24g | Vitamin A: 1IU | Vitamin C: 3mg | Calcium: 83mg | Iron: 2mg
Tried this recipe?Mention @shortgirltallorder or tag #sgtoeats!