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Earl Grey Blackberry Scones with Lemon Glaze Recipe

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★★★★★

4.5 from 59 reviews

Delight in these tender, flavorful Earl Grey Blackberry Scones topped with a zesty lemon glaze. Infused with aromatic Earl Grey tea and studded with fresh blackberries, these scones offer a perfect balance of floral tea notes and fruity sweetness. The lemon glaze adds a refreshing citrus finish, making these scones an irresistible treat for breakfast, brunch, or afternoon tea.

Ingredients

Scale

Scone 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 finely
  • 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

Lemon Glaze Ingredients

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

Instructions

  1. Preheat Oven and Prepare Baking Tray: 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 aside for baking.
  2. Grind Earl Grey Tea: Using a small blender or mortar and pestle, grind 1 1/2 tablespoons of Earl Grey tea leaves until fine to infuse flavor evenly throughout the dough.
  3. Mix Dry Ingredients and Cut in Butter: In a large bowl, sift together flour, granulated sugar, ground Earl Grey tea, baking powder, baking soda, and salt. Discard large bits left behind in sieve. Cut cold butter into the dry mixture using a pastry cutter or fingers until the texture resembles coarse crumbs with pea-sized butter pieces. Chill this mixture in the freezer or fridge for 5 minutes.
  4. Combine Wet Ingredients: In a separate small bowl, lightly beat the egg and then mix in cold buttermilk. Rinse and pat dry the blackberries carefully.
  5. Form the Dough: Remove the dry mixture from the freezer. Pour the wet ingredients into it and mix gently until the dough just holds together, leaving some loose flour at the bottom. Fold in the blackberries carefully to prevent crushing.
  6. Bring Dough Together: Turn the dough out onto a countertop. Use the heel of your hand to gently press the dough together from top and sides, making it cohesive.
  7. Layer the Dough: Cut the dough in half and stack one half on top of the other. Gently press down again to further bind the dough and incorporate layers, accepting that some blackberries may crush slightly.
  8. Optional Additional Layering: If needed, repeat the cutting and layering one more time to help bring dough together without overworking it. The dough should just barely hold.
  9. Shape and Cut Scones: Pat the dough into a 1-inch thick slab. Cut into 2-inch circles using a round cutter or squares with a knife. Gather any scraps, reshape lightly, and cut again to maximize yield without over-handling the dough.
  10. Chill Before Baking: Place the scones on the prepared tray and chill in the freezer for 5 minutes to firm up the butter for optimal texture.
  11. Prepare for Baking: Brush the chilled scones with buttermilk and sprinkle with granulated sugar for a sparkling crust. Bake in the oven for 16-20 minutes until golden brown on top.
  12. Cool the Scones: Transfer baked scones to a wire rack lined with parchment and allow to cool completely.
  13. Make Lemon Glaze: In a bowl, whisk powdered sugar, lemon juice, vanilla extract, and lemon zest until smooth. Adjust consistency with extra lemon juice or powdered sugar to get a drizzly glaze.
  14. Glaze the Scones: Drizzle the lemon glaze evenly over the cooled scones, allowing excess to drip on the parchment. Let glaze set for 10-15 minutes.
  15. Serve and Store: Serve the scones fresh for best flavor. Store leftovers wrapped for up to 2 days or freeze wrapped in plastic wrap for longer storage. Reheat gently before serving.

Notes

  • Handle the dough gently to avoid crushing too many blackberries and to keep the scones tender.
  • Chilling the dough and scones before baking helps create a flaky, buttery texture.
  • Use fresh blackberries that are firm to prevent excess moisture in the dough.
  • The lemon glaze can be adjusted to desired sweetness and thickness by varying powdered sugar and lemon juice.
  • Scones are best eaten the day they are made but can be frozen and reheated as needed.

Keywords: Earl Grey scones, blackberry scones, lemon glaze scones, tea flavoured scones, breakfast scones, baked scones

Find it online: https://bakedbylisa.com/earl-grey-blackberry-scones-with-lemon-glaze-recipe/