This week, the Honey House Crew woke up to a blizzarding snow storm in Denver. Typical Colorado weather–unsolicited and never consistent. But, this means that we can start diving into some cozy dishes for the snowy season!

Something about chilly weather evokes visions of earl gray tea and crumpets. Whether you are planning a sweater party with your friends, or would rather gaze at the falling snow solo; these Earl Gray Honey Scones are the perfect match for a cozy cup of honey tea.

Ingredients:

Earl Grey Honey Scones

• 1 cup buttermilk and extra for brushing
• 1 teaspoon vanilla
• 3 tablespoons honey
• 3 cups flour
• 1 teaspoon baking soda
• 1 pinch sea salt
• 1 tsp earl gray loose tea
• 4 tablespoons cold butter

Glaze

• 2-3 tablespoons earl gray loose tea
• ⅓ cup boiling water
• 1/2 cup powdered sugar
• 1 tablespoon honey

*You can opt to serve the scones with drizzled honey instead of the glaze. We recommend infusing the honey with earl gray loose tea overnight.

Instructions:

The scones

• In a bowl, whisk together dry ingredients for the scones
• Cut cold butter into cubes and add to the flour mixture. With a pastry cutter, fork, or your fingers, combine the butter and flour mixture until crumbly.
• Mix 1 cup buttermilk, honey, and vanilla in a small bowl. Mix to combine the honey.
• Make a well in the middle of the mixture and carefully add the buttermilk mixture to the center of the well. Gradually pull the side of the well inwards to mix the dry ingredients with the buttermilk. Pour mixture onto a clean and floured surface. 
• Knead the dough 3 to 4 times until it just comes together. Form the dough into a round disc with a 1 inch thickness. Using a pastry paddle or knife, cut the scones into desired shape. We like to cut the disc into 8 triangles.
• Place scones on a prepared baking sheet and place in the freezer to chill for 15 minutes. This will help the scones keep their flakiness.
• While the scones are chilling, preheat your oven to 375 degrees. Remove the scones from the freezer and brush the scones with the extra buttermilk.
• Place the sconces in the oven. Bake for 10-15 minutes or until golden brown. You will notice the scones start to raise slightly.
• Remove scones and cool.

The Honey Glaze

• Bring water to a boil. Measure out ⅓ cup boiling water. Add the loose tea to steep for 7 minutes. Strain the tea over a small bowl to remove tea leaves. Add honey to the bowl and mix until combined.
• In a separate bowl of powdered sugar, spoon in the honey tea mixture gradually. Whisk powdered sugar until smooth. You can add more honey tea until desired thickness. 
• With a piping bag or spoon, drizzle the glaze over the scones. Serve at room temperature or warmed.