Lady Grey & Plum Scones

Lady Grey is a delicate variation of Earl Grey - a light black tea balanced with bergamot, orange, and lemon. To enhance these flavors and add some texture, I've added candied citrus peel, also known as mixed peel. Topped with a dollop of sugar plum jam, these oat scones make a perfect breakfast treat during the holidays.




1 1/2 cups all-purpose flour

1 cup rolled oats

1/4 cup brown sugar

1/2 tablespoon baking powder

1/2 teaspoon salt

5 tablespoons chilled unsalted butter

2 tablespoons finely chopped mixed peel

1 Lady Grey teabag, cut open

1 large egg

3/4 cup heavy cream

1/2 cup plum jam

Raw or sparkling sugar


Preheat oven to 425°. In a large bowl whisk together flour, oats, brown sugar, baking powder, salt, and tea leaves. Grate the stick of butter on the large holes of a box grater, then cut in to the dry ingredients with a pastry blender or fork. Toss in chopped mixed peel, mixing lightly to combine. Whisk the cream and egg, then add to the dry ingredients, mixing until just combined. Knead a few times in the bowl.

Turn out onto a lightly floured surface and pat into a 1"-thick round. Cut into 8 wedges, then using the back of a teaspoon, create an indentation in the center each scone. Spoon jam into the holes, and sprinkle the tops of each scone with sparkling sugar. Transfer to a parchment-lined baking sheet and bake until golden brown, 15-20 minutes.