Perfect for afternoon tea, awesome for brunch, these earl grey tea-infused butter scones are sure to please. These scones are best served warm, with additional tea-infused butter on the side.

Tip: Get creative with your LĒVO II and try other tea flavors. Chamomile, anyone? Ginger? Rose?  


  • 2 cups all purpose flour
  • 1/2 cup granulated sugar
  • 1 tbsp baking powder
  • 1/4 tsp salt
  • 1 egg
  • 1/2 cup sour cream
  • 1 tsp vanilla
  • 2 tbsp cream
  • 1-2 tbsp turbinado sugar
  • 1 cup melted butter (for tea infusion)
  • 10 grams of loose Earl Grey Tea


Put tea inside the LĒVO Herb Pod and place into the reservoir along with the magnetic stirrer.

Pour the melted butter into the reservoir. Set the LĒVO to the Infuse cycle for 2 1/2 hours at 175ºF.

Once complete, drain into a glass bowl. Place in the fridge to completely chill and solidify.


Preheat the oven to 400ºF and line a baking sheet with parchment paper.

Add all the dry ingredients to a mixing bowl. Place the cold tea-infused butter into the dry ingredients.

Using a pastry cutter, or fork, cut the butter into the flour mixture. You can also use a food processor if you wish. Combine until it resembles sand.

Combine the wet ingredients in a small bowl. Pour into the flour/butter mixture and mix until just combined.

Turn dough onto a floured surface, or silicone mat. Form dough into an 8 inch round. Cut into 8 wedges with a sharp knife.

Place them on a prepared baking sheet (be sure not to crowd). Brush with cream. Top with sugar.

Bake for about 18 minutes until golden brown. Remove from the oven. Transfer baked scones to a wire rack to cool.

These can be served at room temperature. For an added treat, warm them up! Serve the leftover tea-infused butter alongside the scones and enjoy!

Recipe by Homemade & Yummy.

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