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!