Introduction

These Earl Grey Blackberry Scones with Lemon Glaze combine the fragrant notes of Earl Grey tea with juicy blackberries for a delightful treat. Topped with a tangy lemon glaze, they are perfect for breakfast or an afternoon snack.

The image shows four small round scones on a white marbled surface covered with light brown parchment paper, each topped with a white glaze that has small pieces of orange zest and bits of dark purple berries mixed in. The scones have a rough, textured surface with visible dark red-purple fruit chunks inside the golden-brown dough. Around the scones, there are scattered fresh blackberries, which are glossy and deep black, as well as bright purple small flowers adding a pop of color. The scones look soft and moist with the glaze drizzled unevenly over the tops, creating a homemade look. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 1/4 cups all-purpose flour (416 grams), plus extra for kneading
1/3 cup granulated sugar
1 1/2 tablespoons Earl Grey tea, ground until fine
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
3/4 cup cold unsalted butter
1 large egg, lightly beaten
3/4 cup cold buttermilk
1 cup fresh blackberries
Extra buttermilk and granulated sugar for topping

For the Lemon Glaze:

1 cup powdered sugar
1 1/2 tablespoons lemon juice
1 teaspoon vanilla extract
Zest of 1 lemon

Instructions

Step 1: Preheat your oven to 400°F (200°C) and position the baking tray in the upper third of the oven. Line a baking tray with parchment paper and set it aside.
Step 2: Grind 1 1/2 tablespoons of Earl Grey tea leaves finely using a small blender or mortar and pestle.
Step 3: In a large bowl, sift together the flour, sugar, ground tea, baking powder, baking soda, and salt. Discard any large pieces that don’t pass through the sieve easily.
Step 4: Cut the cold butter into the dry mixture using a pastry cutter or your fingers until the texture becomes coarse with pea-sized or smaller butter pieces. Place this mixture in the freezer or fridge for 5 minutes while preparing the wet ingredients.
Step 5: In a small bowl, lightly beat the egg and buttermilk together with a fork. Rinse and gently dry the blackberries.
Step 6: Remove the dry mixture from the freezer or refrigerator. Gradually add the wet ingredients and stir until the mixture just begins to hold together. Gently fold in the blackberries; some loose flour at the bottom of the bowl is okay.
Step 7: Turn the dough out onto a clean countertop. Using the heel of your hand, gently push the dough together on the top and sides to make it more cohesive.
Step 8: Cut the dough in half and stack one half on top of the other. Press down lightly with the heel of your hand to bring the dough together further. It’s fine if some blackberries get slightly crushed.
Step 9: If needed, repeat the cutting and stacking one more time to help hold the dough together. Avoid overworking it—dough should barely hold together.
Step 10: Shape the dough into a 1 inch thick rectangle or disk. Cut into 2-inch circles with a pastry cutter or into 2-inch squares with a knife. Reshape and re-cut any excess dough gently.
Step 11: Arrange scones on the prepared baking tray. Place the tray in the freezer for 5 minutes to firm up the butter.
Step 12: Brush the tops of the scones with buttermilk and sprinkle with granulated sugar. Bake for 16–20 minutes or until golden brown on top. Transfer scones to a metal rack lined with parchment paper and allow to cool.
Step 13: Prepare the glaze by mixing powdered sugar, lemon juice, vanilla, and lemon zest with a fork until smooth. Adjust with extra lemon juice or powdered sugar to reach desired consistency.
Step 14: Drizzle the lemon glaze over the cooled scones, letting any excess drip onto the parchment paper. Allow the glaze to set for 10–15 minutes.
Step 15: Serve the scones fresh. They are best enjoyed the same day but can be stored for later enjoyment.

Tips & Variations

For a stronger tea flavor, increase the ground Earl Grey tea slightly, but be careful not to overpower the blackberries.
Substitute blackberries with fresh blueberries or raspberries for a different seasonal twist.
Chilling the dough before cutting and baking helps keep the scones flaky and tender.
Use a light hand when mixing to avoid crushing the berries and overworking the dough.

Storage

Store leftover scones in an airtight container at room temperature for up to 2 days. For longer storage, wrap scones tightly in plastic wrap and freeze. Reheat frozen scones in a 350°F (175°C) oven for about 10 minutes or until warmed through. Add the lemon glaze after reheating for the best flavor.

How to Serve

The image shows a white plate with floral patterns that holds three scones, each with a crumbly, golden-brown base and a mix of dark purple and red berry bits inside. One scone in the front is cut open, showing its soft texture and spread with a thick, creamy white layer of cream cheese on the top half, while the other half reveals the inside with berries. There is a silver spoon resting on the plate's edge with a dollop of the same creamy white spread. The plate sits on a white marbled textured surface, surrounded by small purple flowers and blurred background items including a lemon. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular black tea instead of Earl Grey?

Yes, you can substitute regular black tea, but Earl Grey’s distinctive bergamot flavor adds a unique citrusy note that complements the lemon glaze beautifully.

How do I prevent the blackberries from sinking in the dough?

Gently fold the berries in at the end of mixing to avoid breaking them up. Using fresh, dry berries helps, and avoid overmixing the dough once berries are added.