Perfectly soft, fluffy, & buttery scones with flavors of earl grey, lemon, and cardamom.
These Vegan Earl Grey & Cardamom Scones are soft and fluffy on the inside and beautifully golden brown and crisp on the outside.
I grew up going to high tea with my grandma. My favorite part? Hands down the soft and buttery scones. I would slather them in sweet lemon curd and creamy devonshire cream.
Suffice to say, scones are one of my favorite desserts. AND a new scone recipe was definitely due.
These Earl Grey & Cardamom Scones are soft, fluffy, and oh so buttery. They are perfectly sweetened, filled with fresh earl grey tea leaves, and contain notes of lemon and cardamom.
How to make Earl Grey & Cardamom Scones:
- In a large mixing bowl, add sugar and lemon zest. Use your finger to rub the zest into the sugar until fully incorporated. Whisk in the flour, baking powder, tea leaves, and salt.
- Cut in grated or cubed vegan butter with a pastry cutter or your fingers until a crumbly sand-like mixture forms. Drizzle in the cold milk and vanilla extract. Use a wooden spoon or spatula to combine until the dough starts to come together. Once it gets too thick to stir with a spoon, use your hands to carefully form it into a mound.
- Transfer the dough to a sheet of plastic wrap and tightly wrap. Refrigerate for 30 minutes. *Make sure not to handle the dough too much or the final product won’t be as buttery and light.
- Preheat oven to 400°F. Line a baking sheet with parchment paper. Transfer dough to baking sheet. Form dough into an 8″ disc. Cut disc into 8 wedges. Distribute on to baking sheet and brush tops with non-dairy milk or egg wash (1 egg + 1 tsp water) and sprinkle over turbinado/raw sugar.
- Bake for 20 min. or until tops are golden brown. Transfer scones to a wire cooling rack. While scones, are cooling whisk together all icing ingredients until smooth. Drizzle icing over scones and enjoy!
Why you’ll love these Earl Grey & Cardamom Scones:
- Soft & buttery
- Crisp & golden brown exterior
- Perfectly sweetened
- Filled with flavors of earl grey, lemon, and cardamom
- Easy & simple to make
Frequently asked questions:
Can I make this recipe gluten-free?
I have not tested a gluten-free version of this recipe. I am not sure how the scones would turn out with gluten-free flour, however you are more than welcome to test it out yourself! Let me know the results 🙂
Can I substitute the earl grey with another tea?
Definitely! Feel free to get creative.
What vegan butter do you recommend?
My favorites are Country Crock Plant Butter and Earth Balance. However, any vegan stick butter will work.
If you’re looking for more delicious vegan scone recipes, you’ll also love these Orange Blueberry Scones, these Chocolate Chip Carrot Cake Scones, and these Almond Chocolate Date Scones.
Also, if you make this recipe and decide to share it on Facebook or Instagram don’t forget to tag me @healthienut + #healthienut! I love seeing your mouthwatering recreations!
Perfectly soft, fluffy, & buttery scones with flavors of earl grey, lemon, and cardamom.
- ½ cup (90g) granulated sugar
- Zest from 1 medium lemon
- 2 ½ cups (351g) all-purpose flour
- 2 tsp baking powder
- Tea leaves from 3 bags Earl Grey
- ¼ tsp kosher salt
- ½ cup cold vegan butter, grated or cubed
- ½ cup + 3 tbsp (~5.15 fl oz) cold unsweetened, plain non-dairy milk
- 1 tsp vanilla extract
- Egg wash: 1 egg + 1 tsp water OR ¼ non-dairy milk + 1 tsp honey
- Turbinado sugar, for sprinkling
- 1 ½ cups powdered sugar
- 2 tbsp unsweetened, plain non-dairy milk
- 1 tsp vanilla extract
- ¼ tsp ground cardamom
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In a large mixing bowl, add sugar and lemon zest. Use your finger to rub the zest into the sugar until fully incorporated. Whisk in the flour, baking powder, tea leaves, and salt.
-
Cut in grated or cubed vegan butter with a pastry cutter or your fingers until a crumbly sand-like mixture forms. Drizzle in the cold milk and vanilla extract. Use a wooden spoon or spatula to combine until the dough starts to come together. Once it gets too thick to stir with a spoon, use your hands to carefully form it into a mound.
-
Transfer the dough to a sheet of plastic wrap and tightly wrap. Refrigerate for 30 minutes. *Make sure not to handle the dough too much or the final product won't be as buttery and light.
-
Preheat oven to 400°F. Line a baking sheet with parchment paper. Transfer dough to baking sheet. Form dough into an 8" disc. Cut disc into 8 wedges. Distribute on to baking sheet and brush tops with non-dairy milk or egg wash (1 egg + 1 tsp water) and sprinkle over turbinado/raw sugar.
-
Bake for 20 min. or until tops are golden brown. Transfer scones to a wire cooling rack. While scones, are cooling whisk together all icing ingredients until smooth. Drizzle icing over scones and enjoy!
