Earl Grey Scones with Lavender Glaze

Is that a pretentious spelling of the color gray? Grey? Gray? Grey poupon sounds pretentious.

Oh well. You don't have to eat these with your pinkies out. 

I'm looking to recruit some people for specific winter break funtivities. Such as:

1. Seeing movies with me and sneaking pumpkin granola into the theater

2. Building a gingerbread creation that is so revolutionary it will be displayed at the Guggenheim. 

3. Dragging my butt to the gym/yoga classes.

Interested? You will be compensated with unlimited baked goods. Like these scones!

Lavender seemed appropriate this evening. 

Earl Grey Scones with Lavender Glaze

Makes 8 scones

inspired by Celiac Teen

Back in the day when I was a Starbucks barista, I used to open up the earl grey tea canister and feel an instant sensation of relaxation from the aromatic floral notes. Earl grey isn't my favorite black tea, but you can't beat the divine smell.

I was on my game tonight. 

1/2 cup millet flour

1/2 cup sorghum flour

1/2 cup tapioca starch

1/4 cup white rice flour

1 teaspoon xanthan gum

1/3 cup sugar

1 tablespoon baking powder

1 standard size earl grey tea bag (whole leaf is ideal)

pinch of kosher salt

1/3 cup half and half

1/3 cup steeped earl grey tea

1 egg, beaten

1 teaspoon vanilla

8 tablespoons butter, cold

Preheat oven to 400 degrees.

In a large mixing bowl, whisk together flours, starch, xanthan gum, sugar, salt, baking soda. Open up tea packets and sprinkle into the dry mix, rubbing it between your fingers so you open up the floral scent. Set aside

Whisk together half and half, steeped earl grey tea, egg, and vanilla. Set in the fridge until ready to use.

Cutter butter into dry mix until no chunks are bigger than pea-sized. Using a rubber spatula, fold milk/tea mixture into the dry ingredients. Fold until dough just comes together. 

Dough will be moist and fluffy, so I find the best way to form the scones is to pat the dough into a flat 8 inch disk on prepared parchment paper or a silpat, then score the dough into 8 triangles. 

Bake for 15-18 minutes, until surface is golden brown. Remove, allow to cool for at least five minutes, then cut scones (not on your silpat!) and transfer to a cooling rack.

Lavender Glaze

Combine powdered sugar and milk until you reach a desired texture. Add 1/2 to 1 tablespoon of culinary lavender, depending on how floraly you'd like it (not everyone is down with loads of lavender).

Drizzle over scones after they've cooled completely. 

Have yourself a little tea party with a full spread. Talk in an awful british accent. Go crazy.