London Fog Scones. If you’ve never tried them, you’re missing out big time. So, let me paint you a picture: it’s chilly outside, you’re craving something cozy, but making an actual fancy drink feels like a lot. Ever had your tea and, well, breakfast treat in one? That’s what these scones bring to the table.
Ever since I stumbled onto this recipe, I’ve wanted to share all the tiny things that make it so addictive (and, let’s be honest, kinda charming). When you’re curious about other breakfast treats, check out my take on fluffy buttermilk pancakes for a good follow-up.
What are London Fog Scones?
Okay, so if you’re scratching your head, here’s the lowdown. A London Fog Scone is inspired by the classic Earl Grey tea latte, sometimes called a London Fog. Imagine: slightly floral black tea, vanilla, and a creamy vibe—now bake all that right into a tender, buttery, not-too-sweet scone.
Wild, right? What makes this recipe so popular is how honest it is about flavor. I mean, the Earl Grey comes through with every bite. Sometimes folks think scones have to be dry bricks, but I promise, these are just… cozy. Like pulling on a favorite sweater.
Drink pairing? Easy. Dunk ’em in a homemade latte or go all-in with more Earl Grey. I even once brought these to a brunch and they disappeared faster than anything on the table. My friend Jen said they were “next-level comfort in scone form.”
“Honestly, these scones changed my mind about breakfast. Never thought tea could work baked right in, but wow. 10/10.” — a real friend, not just me.
London Fog Scones (Earl Grey Tea Latte)
Ingredient Notes
Honestly, don’t be afraid to swap stuff if you need to (I do this all the time).
Start with your flour. Regular all-purpose is perfect.Butter, oh butter—use cold, unsalted butter because it gives you those wicked little flaky layers. Chop it up and pop the chunks back into the fridge while you measure everything else.Let’s talk Earl Grey.
Tea bags work, or loose leaf if you’re feeling posh. I just snip open the bags, dump the leaves right in.Sugar, salt, vanilla extract (real is best, but extract is fine), a little baking powder, and cream tie everything together. I know, it sounds like a lot, but it’s mostly pantry stuff.
If you’re extra and want a real London Fog scone, use a splash of that creamy tea latte right in the dough or glaze. I did once, honestly, the flavor leveled up huge.
Some recipes get wild with lavender, but honestly, it’s optional—sometimes I skip it if I’m making these for picky eaters.
Oh, and one more tiny tip: zest an orange if you have one. Just trust me.
London Fog Scones (Earl Grey Tea Latte)
How to Make London Fog Scones
So, here’s my no-fuss approach. First, preheat your oven. Super basic but necessary.
Mix the dry ingredients—flour, sugar, baking powder, salt, and the tea leaves. Don’t overthink it. Add the cold butter (cut up), and use your fingers or a pastry cutter (if you have one—not everyone does) to smush it in. You want it to look like throwback bread crumbs, but with a few buttery lumps.
Pour in cream, vanilla, and any extras—like orange zest—then barely mix. If it looks messy and scraggly, you’re probably doing it right.
Dump it on the counter. Pat or gently press (not roll) into a roughly round shape, about an inch thick. Cut into wedges, space them out on parchment, and give them a brush of cream so you get a dreamy golden crust.
Bake until they’re just golden, not dark brown.
While they cool (at least a little), if you’re feeling fancy, drizzle a little glaze over top. I do a simple mix of powdered sugar, brewed Earl Grey, and vanilla. Tastes expensive, I swear.
I probably make these once a month—nobody in my house gets tired of ’em.
London Fog Scones (Earl Grey Tea Latte)
Variations and Flavor Additions
Listen, if you want to play around, you absolutely should. I’ve tried all sorts of combos. Lemon zest with the Earl Grey is a total mood in spring. Swap lavender if you’re going for high tea vibes, but keep it subtle because lavender goes from “interesting” to “soap” real fast.
I’ve also tossed in a handful of mini white chocolate chips—amazing with tea. If you’re dairy-free, use coconut cream and vegan butter, and the scones turn out shockingly close to the real deal. Heck, you can even chop up candied ginger and mix that right in for some zing.
Times when I want a crispier crust, I sprinkle sanding sugar on top before baking. Not necessary, but highly snackable.
Want calories off your conscience and crave less scone? Make ’em small; just cut more wedges, shorten the cooking time.
London Fog Scones (Earl Grey Tea Latte)
There’s even a whole article on Small-batch London Fog Scones if you’re solo or want fewer leftovers.
Tips for Perfecting Your Scones
- Always keep that butter cold. Warm butter means flat, sad scones.
- Don’t overwork the dough. Less fuss, more fluff.
- Bake on the middle rack. The bottoms brown sneakily fast.
- Glaze while the scones are just lukewarm—they soak it up beautifully.
And that’s basically it. Scones feel intimidating until you’ve made them once, but I swear, these London Fog Scones are a total breeze and downright addictive.
London Fog Scones (Earl Grey Tea Latte)
People will think you bought them from some five-star bakery. And hey—if you whip up a batch, tell me how they went. I honestly, truly want to know.
Print
London Fog Scones
- Total Time: 35 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
Deliciously cozy scones infused with the flavors of Earl Grey tea, perfect for breakfast or a snack.
Ingredients
- 2 cups all-purpose flour
- 1/2 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 2 tablespoons Earl Grey tea leaves
- 1/2 cup cold unsalted butter, cut into chunks
- 1/2 cup heavy cream
- 1 teaspoon vanilla extract
- Optional: orange zest or lavender
- Optional: powdered sugar for glaze
Instructions
- Preheat your oven to 400°F (200°C).
- In a bowl, mix the flour, sugar, baking powder, salt, and Earl Grey tea leaves.
- Add the cold butter and mix until it resembles coarse crumbs.
- Stir in the cream and vanilla, mixing just until combined.
- Turn the dough onto a floured surface and press into a round shape, about 1 inch thick.
- Cut into wedges and place on a parchment-lined baking sheet.
- Brush the tops with a bit of cream.
- Bake for about 15-20 minutes or until golden.
- If desired, glaze while warm with a mix of powdered sugar, brewed Earl Grey, and vanilla.
Notes
Keep the butter cold for flaky scones. Don’t overwork the dough. For a crispy crust, sprinkle sanding sugar on top before baking.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 scone
- Calories: 250
- Sugar: 10g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg