Gluten-Free Vanilla-Orange Earl Grey Scones
Serves: 11 scones
  • 1 cup plus 2 tablespoons heavy whipping cream
  • 3 tablespoons Earl Grey tea leaves, divided
  • 1 vanilla bean pod
  • 2 cups gluten-free all-purpose flour blend for baking*
  • ⅓ cup granulated sugar
  • 1 tablespoon fresh orange zest
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 6 tablespoons unsalted butter, frozen
  • 1 large egg
  1. In a small saucepan, heat cream over medium-high heat to just below a simmer. Remove from heat. Add 2 tablespoons tea leaves, cover, and let steep for 10 minutes.
  2. Using a fine-mesh sieve, strain cream mixture into a bowl, discarding tea leaves. Cover bowl, and refrigerate until very cold, approximately 6 hours.
  3. Preheat oven to 350°.
  4. Line a rimmed baking sheet with parchment paper.
  5. Using a mortar and pestle†, grind remaining 1 tablespoon tea leaves until very fine.
  6. Using a sharp knife, split vanilla bean pod lengthwise, and reserve seeds, discarding pod.
  7. In a large bowl, combine flour, sugar, orange zest, baking powder, salt, and reserved vanilla bean seeds, whisking well. Using a coarse grater, grate frozen butter into flour mixture. Stir until grated butter is coated and evenly distributed.
  8. Add egg to chilled cream, whisking to combine. Add cream mixture to flour mixture, stirring until mixture is evenly moist. (If dough seems dry, add more cream, 1 tablespoon at a time.) Working gently, bring mixture together with hands until a dough forms.
  9. Turn out dough onto a lightly floured surface. Knead gently 4 to 5 times. Using a rolling pin, roll dough to a 1-inch thickness. Using a 2¼-inch fluted round cutter, cut 11 scones from dough, rerolling scraps as necessary. Place scones 2 inches apart on prepared baking sheet.
  10. Bake until edges are golden brown and a wooden pick inserted in the centers comes out clean, approximately 20 minutes.
  11. Serve warm.
*For testing purposes, we used Pamela’s Gluten-Free All-Purpose Flour.
†If a mortar and pestle are not available, grind tea leaves in a small food processor.
Recipe by TeaTime Magazine at