Earl Grey Blackberry Scones (Print Version)

Tea-infused scones studded with blackberries and drizzled with tangy lemon glaze—a perfect accompaniment to your morning coffee.

# Ingredients:

→ Scones

01 - 416 grams all-purpose flour, plus extra for kneading
02 - 1/3 cup granulated sugar, plus extra for topping
03 - 1.5 tablespoon earl grey tea, finely ground
04 - 2 1/2 teaspoons baking powder
05 - 1/2 teaspoon baking soda
06 - 1 teaspoon salt
07 - 3/4 cup cold unsalted butter
08 - 1 large egg, lightly beaten
09 - 3/4 cup cold buttermilk, plus extra for brushing
10 - 1 cup fresh blackberries

→ Lemon Glaze

11 - 1 cup powdered sugar
12 - 1.5 tablespoon lemon juice
13 - 1 teaspoon vanilla extract
14 - Zest of 1 lemon

# Steps:

01 - Preheat oven to 400°F (200°C). Position baking tray in upper third of the oven. Line a baking tray with parchment paper and set aside.
02 - Grind the earl grey tea in a small blender or with a mortar and pestle until fine.
03 - In a large mixing bowl, sift together flour, sugar, ground tea, baking powder, baking soda, and salt. Discard any tea pieces that don't pass through the sieve. Cut in cold butter using a pastry cutter or your fingers until the mixture is coarse and butter pieces are pea-sized or smaller. Chill this mixture in the freezer or refrigerator for 5 minutes.
04 - In a small mixing bowl, lightly beat the egg and buttermilk with a fork. Rinse and thoroughly dry the blackberries.
05 - Remove the dry mixture from the freezer. Combine wet and dry mixtures just until most ingredients hold together. Gently fold in blackberries. Some loose flour will remain at the bottom of the bowl.
06 - Turn mixture onto a lightly floured surface. Using the heel of your hand, push the dough together from top and sides until it becomes cohesive. Cut dough in half and stack one half on top of the other. Press down gently to combine. Some blackberries may burst; this is acceptable.
07 - If needed, repeat the cutting and stacking process once more, being careful not to overwork the dough. Press dough to 2.5 cm (1 inch) thickness. Cut into 5 cm (2 inch) circles using a pastry cutter or into squares with a knife. Reshape excess dough gently and cut again.
08 - Arrange scones on the prepared baking tray. Place in freezer for 5 minutes to firm up the butter.
09 - Brush scones with buttermilk and sprinkle with granulated sugar. Bake for 16-20 minutes until tops are golden brown. Transfer to a metal cooling rack positioned over parchment paper.
10 - While scones cool, mix powdered sugar, lemon juice, vanilla, and lemon zest with a fork until smooth. Adjust consistency by adding more lemon juice or powdered sugar as needed.
11 - Drizzle glaze evenly over cooled scones, allowing excess to drip onto the parchment paper. Let sit for 10-15 minutes until glaze sets.
12 - Serve as soon as possible. Scones remain fresh for approximately 2 days. Freeze extras wrapped in plastic wrap for later reheating.

# Notes:

01 - For the best texture, ensure butter remains cold throughout preparation.
02 - Handle dough minimally to maintain tenderness in the final scones.
03 - The tea flavor intensifies after baking, so don't be tempted to add more.

Go Back