Earl Grey Dandelion Sourdough Scones

Indulge in the perfect harmony of flavors with Earl Grey Dandelion Sourdough Scones—where fragrant Earl Grey tea meets the earthy richness of wild dandelion, all elevated by the subtle tang of Sourdough.

Lightly crisp on the outside, tender on the inside, these scones are a sophisticated treat for tea lovers and adventurers alike. Perfect for a morning pick-me-up or a serene afternoon tea.

Earl Grey Dandelion Sourdough Scone Ingredients

For the Earl Grey Dandelion Sourdough Scones

• Sunrise Heritage White Flour
• Organic Cane Sugar
• Baking Powder
• Pink Salt
• Earl Grey Tea Leaves
• Dried Dandelion Flowers
• Active Sourdough Starter
• Mexican Vanilla
• Organic Orange Juice
• Organic Oat Milk
• Salted Butter

For the Earl Grey and Orange Glaze

• Powdered Sugar
• Mexican Vanilla
• Organic Orange Juice
• Earl Grey Tea Leaves
• Salt
• Dried Dandelion Flowers

Creating the Earl Grey Dandelion Sourdough Scone Dough

1. First, in a large glass or ceramic bowl, combine the dry ingredients for the Sourdough Scone dough.
2. Next, using a Dutch Whisk, mix the ingredients until combined.
3. Then, add the wet ingredients, including the Sourdough Starter. Mix with a Dutch Whisk until a crumbly mixture forms.
4. Next, add in the Earl Grey tea leaves and dried Dandelion flowers.
5. Then, add in the grated, cold butter.
6. Next, using your hands, mix the butter into the dough until just combined.
7. Finally, cover the top of the bowl with plastic wrap. Place it in the refrigerator for at least 30 minutes or up to 12 hours.

Preparing to Bake the Earl Grey Dandelion Sourdough Scones

1. Once the scone dough has chilled for at least 30 minutes, lightly flour a kitchen surface.
2. Next, place the dough onto the lightly floured surface.
3. Then, using a rolling pin, roll the dough into a circle or square about 1 – 1 1/2 inches in thickness.
4. Next, if you’ve rolled your dough into a square, even each of the edges by cutting off any uneven pieces with a knife or pizza cutter.
5. Then, cut the dough into 8-10 triangles.
6. Finally, place the scone dough into a pre-sectioned scone pan or onto a silicone-lined baking sheet.

Baking and Cooling the Earl Grey Dandelion Sourdough Scones

1. First, preheat the oven to 425 degrees Fahrenheit.
2. Next, melt 2 tbsp. of salted butter in the microwave, in a heat-safe bowl.
3. Then, using a pastry brush, brush the melted butter on top of each scone.
4. Next, bake the Earl Grey Dandelion Sourdough Scones for 12-15 minutes, or until lightly brown, set on the edges, and slightly soft in the center.
5. Then, remove the baked scones from the oven and set them on a wire cooling rack.
6. Finally, allow the scones to cool for about 10 minutes before glazing them.

Glazing the Earl Grey Dandelion Sourdough Scones

1. First, combine the ingredients for the Earl Grey and Orange Glaze in a medium-sized bowl. Use a whisk to thoroughly combine.
2. Next, once the scones have cooled for at least 10 minutes, place them onto parchment paper.
3. Then, using a spoon, gently drizzle the glaze over the top of the scones.
4. Finally, sprinkle more dried Dandelion flowers on top of each scone.

Serving and Storing the Earl Grey Dandelion Sourdough Scones

The Earl Grey Dandelion Sourdough Scones are delicious served as a breakfast or brunch treat, an afternoon pick-me-up, on charcuterie boards, or packed in lunches as a special treat.

To store the scones, place them in an airtight container and on the counter for up to 3 days. Likewise, you can store them in an airtight container and in the refrigerator for up to 7 days.

On the other hand, you can freeze raw scones for up to 3 months. To freeze the scones, follow the steps for preparing the dough through preparing to bake the scones. Then, place the cut, raw scones onto a baking sheet and into the freezer for 30 minutes. Once the scones are frozen, place them into a freezer Ziploc bag and store for up to 3 months. To bake the raw scones, follow the steps for baking and cooling. Enjoy!

Recommended Products

Earl Grey Dandelion Sourdough Scones

Yield: 8 Scones

Prep Time: 10 minutes

Cook Time: 15 minutes

Additional Time: 30 minutes

Total Time: 55 minutes

Indulge in the perfect harmony of flavors with Earl Grey Dandelion Sourdough Scones—where fragrant Earl Grey tea meets the earthy richness of wild dandelion, all elevated by the subtle tang of Sourdough.

Print

Ingredients

For the Earl Grey Dandelion Sourdough Scones

Toggle ingredient group

• 2 1/2 - 3 c. Sunrise Heritage White Flour
• 1/4 c. Organic Cane Sugar
• 1 tbsp. Baking Powder
• 1 tsp. Pink Salt
• 2 Earl Grey Tea Leaves (from tea bags)
• 1/2 c. Dried Dandelion Flowers
• 3/4 - 1 c. Active Sourdough Starter
• 1 tsp. Mexican Vanilla
• 2 tbsp. Organic Orange Juice
• 1 c. Organic Oat Milk
• 1/2 c. Unsalted Butter, Grated and Cold

For the Earl Grey and Orange Glaze

Toggle ingredient group

• 2 c. Powdered Sugar, Sifted
• 1 tsp. Mexican Vanilla
• 2 tbsp. Organic Orange Juice
• 1 tsp. Earl Grey Tea Leaves (from a tea bag)
• Pinch of Salt
• Dried Dandelion Flowers (garnish)

Instructions

Creating the Earl Grey Dandelion Sourdough Scone Dough

1. First, in a large glass or ceramic bowl, combine the dry ingredients for the Sourdough Scone dough.
2. Next, using a Dutch Whisk, mix the ingredients until combined.
3. Then, add the wet ingredients, including the Sourdough Starter. Mix with a Dutch Whisk until a crumbly mixture forms.
4. Next, add in the Earl Grey tea leaves and dried Dandelion flowers.
5. Then, add in the grated, cold butter.
6. Next, mix the butter into the dough using your hands until just combined.
7. Finally, cover the top of the bowl with plastic wrap. Place it in the refrigerator for at least 30 minutes or up to 12 hours.

Preparing to Bake the Earl Grey Dandelion Sourdough Scones

1. Once the scone dough has chilled for at least 30 minutes, lightly flour a kitchen surface.
2. Next, place the dough onto the lightly floured surface.
3. Then, using a rolling pin, roll the dough into a circle or square about 1 - 1 1/2 inches in thickness.
4. Next, if you've rolled your dough into a square, even each of the edges by cutting off any uneven pieces with a knife or pizza cutter.
5. Then, cut the dough into 8-10 triangles.
6. Finally, place the scone dough into a pre-sectioned scone pan or a silicone-lined baking sheet.

Baking and Cooling the Earl Grey Dandelion Sourdough Scones

1. First, preheat the oven to 425 degrees Fahrenheit.
2. Next, melt 2 tbsp. of salted butter in the microwave, in a heat-safe bowl.
3. Then, using a pastry brush, brush the melted butter on top of each scone.
4. Next, bake the Earl Grey Dandelion Sourdough Scones for 12-15 minutes, or until lightly brown, set on the edges, and slightly soft in the center.
5. Then, remove the baked scones from the oven and set them on a wire cooling rack.
6. Finally, allow the scones to cool for about 10 minutes before glazing them.

Glazing the Earl Grey Dandelion Sourdough Scones

1. First, combine the ingredients for the Earl Grey and Orange Glaze in a medium-sized bowl. Use a whisk to thoroughly combine.
2. Next, once the scones have cooled for at least 10 minutes, place them onto parchment paper.
3. Then, using a spoon, gently drizzle the glaze over the top of the scones.
4. Finally, sprinkle more dried Dandelion flowers on top of each scone.

Serving the Earl Grey Dandelion Sourdough Scones

The Earl Grey Dandelion Sourdough Scones are deliciously served as a breakfast or brunch treat, an afternoon pick-me-up, on charcuterie boards, or packed in lunches as a special treat.

Notes

Storing the Earl Grey Dandelion Sourdough Scones

To store the scones, place them in an airtight container and on the counter for up to 3 days. Likewise, you can store them in an airtight container and in the refrigerator for up to 7 days.

On the other hand, you can freeze raw scones for up to 3 months. To freeze the scones, follow the steps for preparing the dough through preparing to bake the scones. Then, place the cut, raw scones onto a baking sheet and into the freezer for 30 minutes. Once the scones are frozen, place them into a freezer Ziploc bag and store for up to 3 months. To bake the raw scones, follow the steps for baking and cooling. Enjoy!