Breakfast · scones


another week another post! this week’s is a bit simpler but not really once you see all the steps. i’ve decided that posts – starting from my last post – will be a bit of a story while still talking about the recipe since they will be connected! so onto the post!


as you may know by now if you’ve been reading for a while – i love habits with random spontaneity. every morning i have english breakfast tea – even in the summer because i’m a glutton for punishment! – but this week i wanted something a little heartier and also wanted to make scones, something i haven’t made in some time.


i elected to make tea scones as i’ve really been mad about adding tea into my food lately; i also had a shitload of lemons my friend gave me so after chicken, curd, muffins and more chicken i still had lemons left so i added lemon to the tea – which actually happens more than you would think with english breakfast tea.


i would like to forewarn everyone here that despite the usual “oh scones, easy” it does take a few steps. you would really want to either prepare ahead of time with pre measuring/planning or have at least half of day to wait for the lemon curd to cool down and what not. if you can’t tell by the pictures i took the first option. i made the lemon curd the day before and also pre-measured out the dry ingredients for the scones too. it gave the curd enough time to really solidify and since i do have a full time job it didn’t take up a whole day of my weekend as well.


pure usual, i used tazo© tea as that is my tea company of choice – not for any special reason other than that was the first tea i bought when i moved here and once again i like to keep things relatively constant.

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i’m not too sure if a tea bag of tea leaves is bad for you or not, but i’ve done it this way for years and i’m still alive – or am i? alternate universal anyone? – but i wanted a real tea flavor so i cut open a tea bag and added it to the sugar and let it infuse overnight. i kept the sugar away from the flour portion of the dry portions while the infusing was happening. i then infused the milk with tea and called it a tea day.


the perfect combo to me for this english tea breakfast scone is actually english breakfast tea. it may sound like just too much tea for one person – although i would argue there is no such thing – but i feel like the lemon of the scones cuts out the richness of the tea drink and the tea drink helps mellow out the heartiness as well as adds moisture to a dry tea scone as well. just my humble opinion, but i could understand that the incoming heat the entire combo could just be a little too heavy for some, especially with the heat. it’s getting hot here – high 80s – but i’m sure it’s still cool somewhere in america.


so to wrap things up – that’s it for this post – i hope you like the post, pictures and recipe, and look forward to the next one coming. this post is super easy especially if you do certain things ahead – measure out your ingredients, make your curd night before – you should have an easy time making this. it’s also pretty awesome for a nice spring brunch with your friends – i know to that sounds like something older people would do, but with the right company it’s a hoot! see you all next week!



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Lemon Curd:

1/4 c. (56 g) lemon juice (about 1 lemon)

1/3 c. (65 g) sugar

4 egg yolks (80 g)

3 tbsp. (45 g) butter

**English Breakfast Tea Bags**


2 c. (240 grams) Flour

3 tbsp. (45 g) Sugar

2 ¼ tsp. (9 g) Baking Powder

½ tsp. (4 g) Salt

1/4 c. (60 grams) Butter

1 egg (50 g)

1/3 c. (80 g) Cold Milk


1/2 c. Powdered Sugar

2 – 3 tbsp. lemon curd

2 tsp. milk




Grab your three tablespoons of sugar meant for your scones and 1 sachet or 1 tablespoon of English breakfast tea, mix it together and let the flavor of the tea infuse into your sugar.

|lemon curd|


In a small to medium size sauce pan, add about 1 to 2 inches of water and let the pan come to a boil. In a small to medium size metal bowl combine all of your ingredients.

Once the water is at a boil, over medium heat, take the metal bowl and place it on top of the sauce pot (warning: you want to make sure the water does not touch the pot; you want indirect heat, the steam should do the cooking). With a whisk, continuously stir your curd mixture until it has thicken, this should take about 5 to 10 minutes.


(helpful hint: use a spoon to dip it into the curd, with your finger wipe through the middle of the spoon, if the curd stays separated then it is thick enough).

(FIY: a double boiler is not always an option as you need to have a metal bowl and a sauce pan that will also fit the bowl, if you can’t use the double boiler method, then simply use the small sauce pan: over low heat, cook the curd mixture and carefully watch it, it should take a shorter amount of time, but you should also sieve it to make sure that there are no cooked egg clumps in the curd mixture.)



Once the curd is done, in a sieve, strain the curd into a bowl, cover it with plastic wrap to avoid a skin forming and let it cool to room temperature before placing it in the fridge.



Preheat your oven to 375 F and pre-measure and sift out all ingredients. In a medium sized bowl, sift flour, sugar, salt, baking powder and combine together, cut open a tea bag of English breakfast tea or 1 tablespoon of loose English Breakfast Tea and add that to your dry ingredients as well.

To make sure you have super tea flavor you can also use another tea bag and heat up your milk for a minute in the microwave and then let the tea steep in the hot milk and once it cools down add it to your recipe as well.

In a cup mix you milk and egg and set aside. Going back to your dry ingredients, add your diced butter until you have small sized balls of your dry ingredients.

Add your wet ingredients to your dry ingredients and mix together lightly, once formed you can ration out whatever size scone you prefer. I usually mold it into a circle and start with four and cut those slices in half which yields 8 scones or if I want to be fancy I’ll roll it out lightly on flour and cut it into cut little squares or circles. Completely depends on my mood, time restraints and honestly if I want to just inhale this thing pronto!

Egg wash (egg with some milk or water) on top of the scone and sprinkle a pinch of fine sea salt on each scone. Bake for 15 – 20 minutes, each oven is different so yours may need a little less time or a little more time so check on it after 15 at least.

Once cooled, you can begin your glaze. This step too is optional if you would rather jam or butter on your scones.


Glaze: !!warning!! this should be done in little steps as no matter how many times you’ve made this glaze it will always be different measurements each time. >>Take some 1/2 – 1 c. powder sugar, 1 tbsp. at a time of lemon curd and 1 tsp. at a time of milk and mix until the consistency is thick yet viscous, somewhat like super thick honey.

Enjoy with a nice hot cup of coffee or some English breakfast tea!!! and if you’re in the mood to be naughty you can spike your hot beverage, lean back, eat and sip your worries away.


downloadable recipe: english-breakfast-scones


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