I love England. I love Sherlock. I love food. What do you get when you combine them all together? That’s right: scones.
When I was over in England, one of my favorite confections to eat were scones. Nice and round, crumbly ad tasty, they are the perfect treat to compliment a hot cup of tea. So, why not combine the tea with the scone? I deduce that this will be a delectable treat!
I promise, that’s my only Sherlock Holmes joke.
Originally, I wanted to post a recipe before the premiere of “The Abominable Bride.” Unfortunately, the holidays were crazy, I lost track of time, you get the idea.
Regardless, I have been wanting to concoct a recipe that involves Earl Grey tea. I looked at cakes, cookies, and tea loaf recipes. Then I thought, “Why not try some proper scones?”
This recipe is adapted from one I found on Snapguide.com, with the guide written by Kim Kramer. I made a couple of modifications to suite my own tastes, but if you would like to follow the original recipe, then go for it!
I also added a sweet feature to the recipe: an orange and vanilla glaze. Since Sherlock is a complex character, I wanted to add complex flavors to the scones. Vanilla and citrus pair well with the bergamot notes in the tea. The glaze adds a little more sweetness as well, and makes for a bright morning treat!
From you utility belt, you’ll need:
- 3 cups of flour
- 1/2 cup of milk*
- 1/2 cup Half & Half*
- 3/4 cup of butter (a stick and a half–make sure it’s cold!)
- 3 1/2 tbsps of Truvia*
- 3 bags of Earl Grey tea (I recommend Tazo brand)
- 1 egg
- 5 tsps of baking powder
- 1/2 tsp of salt
- 1 cup of powdered sugar
- 1-2 tbsps of orange juice
- 1/2 tsp of pure vanilla extract
- Parchment paper
- Cookie sheet
- Large mixing bowl
*Note: the asterisks mark substitutions I have made to the original recipe
Preheat oven to 400 degrees. Combine all of your dry ingredients into a large mixing bowl–the flour, salt, and baking powder. Mix well.
In a microwave safe container, combine the milk, Half & Half, and three tea bags. Microwave this mixture for about a minute and a half, and allow the tea to steep for a few moments longer. Set aside.
Cut the butter into small slices. Now, cut the butter into the dry mixture. Cutting the butter means that you’re basically mushing the butter into the dry ingredients. To do this, you can either use a fork, or your own hands. The hand route is actually rather therapeutic.
Your mixture will be ready to go once you see pea-sized granules. You don’t want to mix in the butter well, you just need to, well, half ass your mixing.
Crack your egg into the milk tea. Whisk until they are both married together well. (I FORGOT TO TAKE A PICTURE OF THIS. HAVE MERCY.)
Pour this new wet mixture over your dry, buttery mixture. Taking a spoon, stir in the wet mixture just enough to wet most of the dry ingredients. Do not over mix!! You’ll want to see some dry bits still. Again, do a half-assed mixing job.
Taking a piece of parchment paper, cover the surface and sprinkle some flour on it. Transfer your newly, half-assed dough, and knead a few times.
Now it’s time to form your scones! You can go about this one of two ways: cutting your dough into triangles, or forming round balls of dough. I went the dough ball route. Round scones remind me of England, and they were easier to complete. You can use a round cutter for this, or shape them by hand.
Once you have the dough in your preferred shape, place onto a cookie sheet covered in parchment paper. Bake for 15 minutes, or until lightly brown on top. Check to see if they are fully baked by inserting a toothpick into the middle of the scone. If the toothpick comes out clean, then you’re golden.
While you wait for your lovely scones to bake, start on the glaze!
Take 1 cup of powdered sugar, 1 tablespoon of orange juice, and 1/2 teaspoon of vanilla extract and combine in another mixing bowl. You’ll probably have to add a little more orange juice to make the glaze more runny. Mix in the first tablespoon and see how you like the consistency. For mine, I used about 2 tablespoons of OJ, and added another drop or two of vanilla extract.
When you’ve finished, cover and set aside.
When your scones are done, let them cool down for about 15 minutes before you apply the glaze. Let the glaze dry before serving. For yourself, eat when convenient.
You have just created some delicious scones that even Sherlock might enjoy! He just wouldn’t say it to your face. Deep down, though, you’ll know.
Okay, confession time: I think I might have over-mixed the dough just a little bit, because they kinda seem like biscuits. The scone itself didn’t turn out as sweet, but this lack of sweetness is compensated by the glaze. So, if you want your scones a smidge sweeter, and you’re using Truvia, then I suggest adding another 1/2 teaspoon. Personally, though, I like that they’re not super sweet.
But, for my first attempt at scones, I think they turned out pretty tasty! The orange, vanilla, and Earl Grey flavors meld perfectly with one another. I figured these three flavors work well with Holmes’s personality; sassy (orange), classic (vanilla), and British (tea).
The scone itself is light and slightly moist, and they’re not too crumbly. They will be the perfect breakfast treat for the next couple of days!
And, as an added bonus, I also got a chance to wear my new Sherlock shirt that I got for Christmas!
If you haven’t watched the new Sherlock special, first of all, why not? Second of all, why not make these scones? See what I did there?
Well, at least it wasn’t a Sherlock pun.
Life was meant to be lived nerdily, so what are you waiting for?