Feeling Peckish?

The life of a never-starving artist


Tea time is for friends.

For warm Tea.

For grandmothers’ Porcelain.

For catching up.

For cooling down.

For deep breaths.

For thinking of things that you wouldn’t have otherwise thought of.

For sweet delights.

I have incredibly fond memories of drinking tea with my mom back home out of my grand mother’s china that will eventually become mine to safe keep. We would both dip our Lady Grey tea bags in and out of yellow rose porcelain cups, enjoy one small sweet treat and talk; about anything. Everything.

This recipe is inspired by my mom and those afternoons as well as the permission we gave ourselves to really discover and understand each other.


If you’re unsure, a London fog is a wonderful warm drink comparable to a tea latte which uses steamed milk. In this recipe I’ve joined all the ingredients of a London fog and incorporated it as the liquid component of the scone. Tea just like any herb is an amazing infuser. I find it adds subtle comforting flavors especially in baking but if you’re feeling adventurous try out some chai tea infused rice or a little chilled steeped green tea in a salad dressing.

London Fog Scones



1 ½ (and a bit extra for brushing the scones before they bake) Unsweetened Almond Milk

2 Earl Grey tea bags

2 Tbsp honey

2 ½  Cups Unbleached All Purpose Flour

1 Tbsp. Baking Powder

½ tsp Salt

6 Tbsp. Cold, unsalted butter

1 1/2 Tbsp. Vanilla

1 ½ Tsbp. Lemon zest

For Vanilla Lemon Cream:

1/3 cup Fat free Greek yogurt

1 Tbsp. Honey

1 ½ tsp. Vanilla

1 tbsp Lemon zest


Calories per scone: 188


Steep almond milk, honey and earl grey tea bags in a saucepan for 15 minutes on a low heat. Remove tea bags and transfer to a container to chill in fridge or freezer. (You want it room temperature so as not to melt the butter).


Preheat the oven to 375 degrees and prep a baking sheet with parchment paper.

In a bowl (or food processor) mix together flour, baking powder and salt. Cut in cold butter with two knives or the food processor on pulse. You want the pieces of butter to be roughly the size of peas. The reason we don’t fully incorporate the butter and it must be cold is because once in the dough it will evaporate in the oven and create wonderful fluffy air pockets. If the butter chunks are too small or the butter is warm you will end up with dense scones.



Add vanilla and lemon zest to the tea mixture and gradually pour and mix into the flour and butter. Don’t over mix. The dough is going to barely come together and at that point just roll it out 1 1/2 inch think and cut into whatever shape you like.  Place on baking sheet and brush with the left over almond milk. I topped mine with sugar in the raw which I stole from a Second Cup by my house but you are more than welcome to use whatever you like.


Bake for 20 minutes or until golden brown on the top. Serve with vanilla lemon cream, jam, and a hot pot of tea.




The conversations I had and knowledge I gained with my mom over tea are irreplaceable. I hope this recipe delivers you the same privilege.

‘It doesn’t happen all at once,’ said the Skin Horse. ‘You become. It takes a long time. That’s why it doesn’t happen often to people who break easily, or have sharp edges, or who have to be carefully kept. Generally, by the time you are Real, most of your hair has been loved off, and your eyes drop out and you get loose in the joints and very shabby. But these things don’t matter at all, because once you are Real you can’t be ugly, except to people who don’t understand.” 

-The Velveteen Rabbit, Margery Williams

Of all the minutes, hours, years spent listening, I would love to be as wise as my grandmother’s china. Thought’s for you next tea time.

Hope You’re Feeling Peckish


7 thoughts on “Tea Time! – London Fog Scones

  1. Debbie Willard says:

    Julie, I do love your recipes
    and the stories. Can hardly wait for your next month.


  2. Nico says:

    Hi, How much almond milk should I use? The recipe only states 1 1/2. Is it 1 1/2 cups? Also should I add the milk a little at a time until I have a dough that barely comes together? I tried the recipe using 1 1/2 cups milk, adding all at once and the dough was very wet.


    1. Ah yes, looks like I left a step out!

      Definitely 1 1/2 cups a little at a time. The dough should be sticky but not wet. It’s the kind of thing where you just need to eye ball the consistency. I find 1 1/2 cups usually does the trick but if you judge that you need less please use less.

      Also, something new I’ve been playing with, I’ve been adding little chopped up pieces of marzipan into the dough as I bring it together and before I role it out. The almond and earl grey seem to be best friends.

      Hope that helps.


      1. Nico says:

        Thanks for the help. The aforementioned batch that I made came out a little like drop biscuits (since they were so wet), but still tasted pretty good..we ate the entire batch in less than 24 hrs. Next time I’ll definitely do as you suggest so that I’ll get that great scone texture. All in all great recipe!
        PS. Try eating them with a little orange marmalade. Yum!


      2. ooh sounds so yummy!


  3. Alex says:

    Just made these! Super nice, I made them vegan friendly by using non-dairy spread instead of butter and, I added sultanas and chopped marzipan like you mentioned in the comments. Served them with jam and tea :)


    1. What a great idea! Sounds delicious.


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