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Levi's Earl Grey Scones:
Inspired by Attack on Titan (gluten free)
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Inspired by Attack on Titan, I’m making Earl Grey Tea and Scones for Levi 
If you’ve watched the most recent season/episode/movie of Attach on Titan, I’m sure you’ll know what I mean when I say that Levi deserves all the comforting tea and scones… Our brave little captain has been through so much and remains strong. I thought it was only appropriate to make him some comfort food. So, since we know that he loves Earl Grey, it was pretty obvious what I needed to do.
I took my simple and classic scone recipe, added in a load of earl grey tea; both infused/steeped in the milk and ground tea leaves. To give it that extra burst of flavour, I drizzled the tops of the scones with an earl grey glaze.
One of the things that I love so much about scones is how they take new to flavours so well. I can always experiment and make new flavour combos with them. These earl grey scones make for a perfect treat served warm with a fresh steaming pot of tea!
Shinzou Sasageyo! 
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Levi's Earl Grey Scones: Inspired by Attack on Titan (gluten free)
Inspired by Attack on Titan, I'm making Earl Grey Tea and Scones for Levi. A simple and classic scone recipe infused with earl grey tea. These are a perfect treat served warm with a fresh steaming pot of tea! Levi Ackerman loves earl grey and after the most recent episodes of Attack on Titan, he definitely deserves some comfort food! So here you go, Earl Grey Scones with an earl grey glaze for our Captain Levi. Shinzou Sasageyo!
Ingredients
Earl Grey Scone Batter
- 325 g gluten free all purpose baking flour
- 1.5 teaspoons xanthan gum leave out if your AP blend already contains it
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 35 grams granulated sugar
- 2 Earl Grey tea bag leaves loose
- 80 grams unsalted butter really cold and chopped into small pieces
- 3/4 cup milk plus more to brush on top of scones
- 3 Earl Grey tea bags
- 1 egg
Earl Grey Glaze:
- 3/4 cup powdered sugar
- 1 Tbsp earl grey tea powder or milk tea powder
- 2-4 Tbsp warm water adjust as needed, add a little then slowly add more to reach desired consistency
Instructions
- Steep 3 tea bags in hot milk and then let cool or place in fridge overnight.
- In a large mixing bowl, sift flour, xanthan gum (if necessary), baking powder, baking soda, salt, tea leaves, and granulated sugar. Whisk to combine.
- Add the pieces of cold butter to the bowl and rub the pieces together with the flour. Keep rubbing the pieces to combine with the flour until you are left with a fine breadcrumb looking mix.
- Mix together the tea steeped milk and the egg.
- Create a well in the middle of the dry ingredients and pour in the milk tea/egg mixture.
- Use a fork to gently mix the dry and liquid ingredients together until it starts to combine. Get your hands in there and help to combine the ingredients.
- Pour the dough out onto a lightly floured surface an press it together until it forms a solid, consistent dough. Try not to over knead the dough. It should look a bit messy but hold together.
- Place the dough onto a piece of plastic wrap and press the dough into a rectangle shape that is about 1/2-3/4 inch tall.
- Wrap the dough in the plastic wrap and put in the freezer for about 15 minutes to chill. The chilled dough will spread less while baking so don't skip this step!
- Preheat the over to 400°F with the fan (convection). Prepare a baking sheet with a silicone baking mat or parchment paper.
- Once firm, take the dough from the freezer and remove the plastic wrap. Use a lightly floured bench scraper or a knife to cut the dough into six square sections. Then cut each square half (triangularly), You should end up with 12 scones.
- Arrange the triangles on the prepared baking sheet, keeping a few inches distance between them. Use a pasty brush to bush the tops of the scones with milk.
- Bake scones on the center rack of the oven for about 15 minutes. The scones should be have puffed up, be lightly golden (a little more browned on the edges) and smell delicious!
- Remove the scones from the oven and leave them to cool/firm up on the baking sheet for at least 10 minutes prior to serving. If you will top with a glaze, the scones need to be fully cool or it will melt off.
- In a small bowl, combine the ingredients for the glaze while slowly adding in the water. Start with 1 ½ Tbsp of water and add more until you reach the desired consistency. You can now drizzle a glaze on top or serve as is.
- These are best enjoyed with a fresh steaming pot of Earl Grey tea!
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![Gingerbread Scout Cookies ⚔️
Counting down to a special AOT finale video with my favourite Attack on Titan recipes so far!
I’m pretty sure it’s not too early to start enjoying holiday treats. These are some seriously tasty, warm and spiced gingerbread cookies shaped and decorated like members of the Survey Corps. These gingerbread cookies are easy to make, have the perfect texture, are bursting with delicious spices, and aren’t too sweet. They are a great cookie to add to your repertoire, especially during the winter season. 🥰
This is the last AOT recipe I’ll be sharing for now until my finale video. It’ll be different and it’s been a lot of work so I’m really excited to share it with you. Going live next week so please stay tuned! 😊🙏
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✨Please subscribe to my YouTube channel! I have lots more recipes and Japan content planned that I can’t wait to share with you. Check out my link in bio 😊
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[Gingerbread Cookies: Inspired by Attack on Titan on glutenfreewithme.com or link in profile]
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#attackontitanseason4 #erenjaeger #animefood #japanesefoodlover #glutenfreerecipes #oishii #animerecipe #anime #otaku #snk #japanlife #japanvlog #onepiece #jjk #bnha #アニメ #グルテンフリー #進撃の巨人](https://glutenfreewithme.com/wp-content/plugins/instagram-feed/img/placeholder.png)
2 Comments
Joanna
excited to give these a try, especially how Levi looks absolutely exhausted in the new trailer!!!
Do I use regular AP flour for non-gluten free? Also would I still need to add in the xanthan gum? thank you!!
Carly
Yay! So excited for you try them out. So yummy! I know… He looks amazing and I’m not quite ready, I know the next batch is going to absolutely wreck me! For non gluten free you can just use AP or baking flour and dont add the xanthan gum. You may need to adjust the ratio of flour to milk if it seems too wet or too dry. Different flours absorb different amounts of liquid so I’m not absolutely certain that my measurements will be perfect with the regular flour. Let me know what you think!