Elevate your breakfast or teatime experience with these exquisite Earl Grey Blackberry Scones topped with a tantalizing Lemon Glaze. The marriage of fragrant Earl Grey tea, juicy blackberries, and citrusy lemon creates a symphony of flavors that will leave your taste buds craving for more. Whether you’re treating yourself to a cozy morning or hosting an elegant brunch, these scones are sure to impress with their tender crumb and delightful aroma.
Every weekend morning, as the sun peeks through the curtains, filling our kitchen with a warm glow, my husband and I indulge in a ritual that has become a cherished tradition in our little family – baking these Earl Grey Blackberry Scones. It all started with a rainy Sunday when we decided to experiment with our usual scone recipe. Adding a hint of Earl Grey tea and bursts of fresh blackberries transformed our humble scones into a culinary masterpiece. Since that day, these scones have been a staple on our breakfast table, bringing us together in moments of joy and contentment. As we savor each bite, reminiscing about that first magical batch, we’re reminded of the simple pleasures that bring us closer as a family.
Why This Recipe Is a Must-Try:
- Infused with the delicate flavor of Earl Grey tea, these scones offer a unique twist on a classic treat.
- Bursting with juicy blackberries, each bite is a delightful explosion of sweetness.
- The zesty Lemon Glaze adds a refreshing tang, perfectly complementing the rich flavors of the scones.
- Easy to make and perfect for any occasion, from lazy weekend mornings to elegant afternoon teas.
Ingredients:
- 3 1/4 cups all-purpose flour (416 grams) + extra for kneading
- 1/3 cup granulated sugar
- 1.5 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, cut into cubes
- 1 large egg, lightly beaten
- 3/4 cup cold buttermilk
- 1 cup fresh blackberries
- Extra buttermilk & granulated sugar for topping scones before baking
Lemon Glaze :
- 1 cup powdered sugar
- 1.5 tablespoons lemon juice
- 1 teaspoon vanilla extract
- Zest of 1 lemon
Directions:
- Preheat the oven to 400°F (200°C) and position a baking tray in the upper third of the oven. Line it with parchment paper.
- Grind 1.5 tablespoons of Earl Grey tea until fine using a small blender or mortar and pestle.
- In a large mixing bowl, sift together the flour, sugar, ground tea, baking powder, baking soda, and salt. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Place the bowl in the freezer or refrigerator for 5 minutes.
- In a small bowl, lightly beat the egg with the cold buttermilk.
- Remove the dry mixture from the freezer or refrigerator and combine it with the wet mixture, stirring until just combined. Gently fold in the blackberries.
- Shape the dough into a 1-inch thickness and cut into 2-inch circles using a round pastry cutter or into squares with a knife. Re-shape the excess dough and cut again.
- Place the scones onto the prepared baking tray and chill in the freezer for 5 minutes to firm up the butter.
- Brush the tops of the scones with buttermilk and sprinkle with granulated sugar. Bake for 16-20 minutes until golden brown on top. Transfer the scones to a wire rack to cool.
- For the glaze, mix together the powdered sugar, lemon juice, vanilla extract, and lemon zest until smooth. Adjust the consistency with more lemon juice or powdered sugar as needed.
- Drizzle the glaze evenly over the cooled scones and allow it to set for 10-15 minutes before serving.
Notes:
- For a variation, you can substitute the blackberries with raspberries or blueberries.
- Make sure not to overwork the dough to maintain a tender texture.
- These scones are best enjoyed fresh but can be stored for up to 2 days in an airtight container. They can also be frozen and reheated later.
