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Earl Grey Blackberry Scones Zesty Lemon Glaze

Earl Grey Blackberry Scones with Zesty Lemon Glaze

Earl Grey Blackberry Scones with Zesty Lemon Glaze are a delightful baked treat, perfect for elevenses, afternoon tea, or any time you crave a sophisticated yet easy homemade pastry, offering a burst of floral, fruity, and citrusy flavors in every bite.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 8 scones
Course: Breakfast, Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Scones
  • 2.5 cups all-purpose flour plus more for dusting
  • 0.5 cup granulated sugar
  • 2 teaspoons baking powder
  • 0.5 teaspoon salt
  • 2 tablespoons loose-leaf Earl Grey tea finely ground (or 3 tea bags, contents removed and finely ground)
  • 0.75 cup cold unsalted butter cut into ½-inch cubes
  • 0.67 cup cold heavy cream plus more if needed
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup blackberries fresh or frozen (not thawed)
Zesty Lemon Glaze
  • 1 cup powdered sugar
  • 2-3 tablespoons fresh lemon juice
  • 0.5 teaspoon lemon zest

Equipment

  • Large baking sheet
  • Parchment paper
  • Pastry blender or fork or fingertips
  • Wire rack
  • Small Bowl

Method
 

  1. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
  2. In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt. Stir in the finely ground Earl Grey tea leaves until well distributed.
    2.5 cups all-purpose flour, 0.5 cup granulated sugar, 2 teaspoons baking powder, 0.5 teaspoon salt, 2 tablespoons loose-leaf Earl Grey tea
  3. Add the cold, cubed butter to the dry ingredients. Use a pastry blender, a fork, or your fingertips to cut the butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces of butter remaining.
    0.75 cup cold unsalted butter
  4. In a separate small bowl, whisk together the cold heavy cream, large egg, and vanilla extract.
    0.67 cup cold heavy cream, 1 large egg, 1 teaspoon vanilla extract
  5. Pour the wet ingredients into the dry ingredients. Gently mix with a fork or spatula until just combined and a shaggy dough forms. Be careful not to overmix, as this can lead to tough scones.
  6. Gently fold in the fresh or frozen blackberries. If using frozen, do not thaw them first, as this will prevent them from bleeding too much into the dough.
    1 cup blackberries
  7. Turn the dough out onto a lightly floured surface. Gently pat the dough into a disk about ¾-inch thick. Using a sharp knife or a bench scraper, cut the disk into 8 wedges, like slicing a pizza.
  8. Carefully transfer the scones to the prepared baking sheet, spacing them about 1 inch apart.
  9. Bake for 18-20 minutes, or until the scones are golden brown and a toothpick inserted into the center comes out clean.
  10. Let the scones cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely before glazing.
  11. While the scones are cooling, prepare the glaze. In a small bowl, whisk together the powdered sugar, 2 tablespoons of fresh lemon juice, and lemon zest until smooth and pourable. If the glaze is too thick, add more lemon juice, ½ teaspoon at a time, until you reach your desired consistency. If it’s too thin, add a little more powdered sugar.
    1 cup powdered sugar, 2-3 tablespoons fresh lemon juice, 0.5 teaspoon lemon zest
  12. Once the scones have cooled, drizzle the zesty lemon glaze generously over the tops. Allow the glaze to set for about 15-20 minutes before serving.

Notes

Storing: Once completely cooled, store in an airtight container at room temperature for up to 2 days. For longer storage, place a piece of parchment paper between layers of scones to prevent sticking and store in an airtight container in the refrigerator for up to 4 days. Reheating: Reheat individual scones in a preheated oven at 300°F (150°C) for 5-7 minutes, or until warmed through. Freezing: Freeze un-glazed scones. Wrap each scone individually in plastic wrap, then place them in a freezer-safe bag or airtight container. They will keep well in the freezer for up to 3 months.