// Written by Caryssa Lim //
I have a confession to make: I am obsessed with Little Goat’s dark chocolate, pistachio, cranberry scones, and have been since my very first bite of them last quarter. That single bite was literally one of the best moments of my entire winter quarter; they were that good. Flaky, slightly sweet, and perfectly moist, those scones were absolute heaven, and I’ve been trying to replicate them ever since.
While the main flavorings are slightly different, these earl grey scones come pretty darn close to Little Goat’s. Adapted from Joy the Baker’s lavender blackberry scones, they have a good crunch, moist interior, and go perfectly with a cup of your favorite tea. I enjoyed mine on a rare, rainy Wednesday in Southern California with my favorite cup of English Breakfast tea and some blackberry jam.
2 1/2 cups all-purpose flour
1 cup almond flour (if only using all-purpose flour, use 3 cups total all-purpose flour)
1/3 cup granulated sugar
2 sachets earl grey tea
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
3/4 cup cold unsalted butter, cut into small cubes
1 large egg, lightly beaten
3/4 cup cold buttermilk
1 beaten egg and granulated sugar, for sprinkling on top before baking
1. Preheat oven to 400° F.
2. Mix together flour(s), sugar, loose leaf tea, baking powder, baking soda, and salt.
3. Cut in cubes of cold butter using your fingers until butter pieces are the size of peas.
4. In a separate bowl, combine egg and buttermilk and beat with fork. Add to flour mixture. Stir with spatula to make a soft dough.
5. Turn dough out into a floured surface and knead 12-15 times. Pat dough into a 1-inch thick circle. Cut dough into circles or large triangles.
6. Place on baking pan and brush with egg and granulated sugar.
7. Bake for 15-18 minutes. Scones should be a beautiful golden brown.