- 2 heaping teaspoons Lavender Earl Grey tea leaves (see Resources)
- 3 cups all- purpose flour
- 1/3 cup sugar
- 1/2 teaspoon baking soda
- 2 1/2 teaspoons baking powder
- 3/4 teaspoon kosher salt
- 1 1/2 sticks (3/4 cup) unsalted butter, cut into 1/2- inch pieces
- 1 1/4 cups buttermilk
- 1/2 teaspoon pure vanilla extract
- 1/4 cup heavy cream (for brushing)
- 1/4 cup sugar (for sprinkling)
- Preheat the oven to 425°F.
- Steep 1 heaping teaspoon of the lavender Earl Grey tea leaves in 1/4 cup boiling-hot water for 3 minutes. Strain, and reserve the tea.
- In a coffee or spice grinder, grind the remaining teaspoon of lavender Earl Grey tea leaves to a very fine powder. Place the powder in a large mixing bowl, and add the flour, sugar, baking soda, baking powder, and salt. Stir until combined.
- With clean hands, work the butter into the dry mixture until it is thoroughly incorporated and has the consistency of fine breadcrumbs.
- Make a well in the center of the dry ingredients, and pour the buttermilk, vanilla extract, and 1 tablespoon of the brewed lavender Earl Grey tea into the well. Combine the ingredients until all the dry mix is wet, but do not knead!
- Turn the mixture onto a floured surface and gather the dough together. Gently pat the dough to make a rectangle about 1 1/2 inches thick. Using a dough cutter, cut the scones into wedges measuring about 3 1/2 x 4 inches, and lay them on a nonstick baking sheet. Gather the remaining dough together lightly to cut out more scones—just don't knead the dough too much.