Delicately aromatic and lightly sweetened, these Earl Grey Blackberry Scones with Lemon Glaze are a refined twist on the traditional scone. Infused with finely ground Earl Grey tea and bursting with juicy blackberries, they’re finished with a zesty lemon glaze that adds brightness to every bite. Ideal for brunch, afternoon tea, or elegant entertaining, these scones are both comforting and sophisticated.
Why You’ll Love This Recipe
These scones combine the floral, citrusy notes of Earl Grey tea with the tart sweetness of fresh blackberries and the vibrant zing of lemon. The texture is perfectly tender and flaky, thanks to cold butter and a simple folding technique that creates delicate layers. Easy to make and freezer-friendly, they’re a beautiful addition to a breakfast spread or tea party menu. The fragrant tea flavor and seasonal berries make these scones stand out from more traditional varieties.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Scones:
- all-purpose flour
- granulated sugar
- Earl Grey tea, finely ground
- baking powder
- baking soda
- salt
- cold unsalted butter
- large egg, lightly beaten
- cold buttermilk
- fresh blackberries
- additional buttermilk and granulated sugar for topping
For the Lemon Glaze:
- powdered sugar
- lemon juice
- vanilla extract
- lemon zest
Directions
- Preheat oven to 400°F (205°C). Position a rack in the upper third of the oven. Line a baking sheet with parchment paper.
- Finely grind the Earl Grey tea leaves using a mortar and pestle or small blender.
- In a large bowl, sift together the flour, granulated sugar, ground tea, baking powder, baking soda, and salt. Discard any large or coarse tea bits.
- Cut in the cold butter using a pastry cutter or your fingertips until the mixture resembles coarse crumbs with pea-sized butter chunks. Chill the mixture in the fridge for 5 minutes.
- In a separate bowl, lightly beat the egg and combine it with the cold buttermilk.
- Rinse the blackberries and gently pat them dry with a paper towel.
- Remove the flour mixture from the fridge. Stir in the buttermilk mixture until just combined—do not overmix.
- Gently fold in the blackberries, taking care not to break them too much (some bursting is fine).
- Turn the dough onto a lightly floured surface. Gently pat it into a rough mass. Cut the dough in half, stack one half on the other, and press down gently. Repeat this once more to create layers.
- Flatten the dough to 1-inch thickness and cut into 2-inch rounds or squares using a cookie cutter or sharp knife.
- Re-roll scraps and cut again, taking care not to overwork the dough.
- Transfer scones to the prepared baking sheet and freeze for 5 minutes to firm up the butter.
- Brush the tops with buttermilk and sprinkle lightly with sugar.
- Bake for 16–20 minutes, or until the tops are golden and the scones are cooked through. Transfer to a wire rack to cool.
Make the Lemon Glaze:
15. In a small bowl, mix the powdered sugar, lemon juice, vanilla extract, and lemon zest until smooth. Adjust the consistency with more sugar or lemon juice as needed.
16. Once the scones are cool, drizzle the glaze over each one. Allow the glaze to set for 10–15 minutes before serving.
Servings and timing
Prep Time: 25 minutes
Cooking Time: 20 minutes
Total Time: 45 minutes
Servings: 16 scones
Calories per Serving: Approximately 270 kcal
Variations
- Lavender Earl Grey Scones: Add ½ teaspoon dried culinary lavender for extra floral notes.
- Blueberry Swap: Substitute blackberries with fresh or frozen blueberries for a different fruit profile.
- Coconut Glaze: Replace the lemon juice with coconut milk for a mellow, tropical flavor.
- Orange Zest: Use orange zest instead of lemon for a warm citrus glaze.
- Mini Scones: Cut dough into smaller portions and reduce baking time for bite-sized treats perfect for tea service.
storage/reheating
Store cooled scones in an airtight container at room temperature for up to 2 days or refrigerate for up to 4 days.
To reheat, warm in a 300°F (150°C) oven for 5–7 minutes or microwave for 15–20 seconds.
Scones can also be frozen (before or after baking) for up to 2 months. If freezing unbaked, thaw and bake as directed. Glaze after reheating or baking.
FAQs
Can I use dried blackberries or frozen ones?
Yes, frozen blackberries can be used without thawing—just fold them in gently. Dried blackberries may be too chewy and are not recommended.
How finely should I grind the Earl Grey tea?
The tea should be finely ground—similar to matcha powder—for even distribution without bitterness.
What does buttermilk do for the scones?
Buttermilk adds moisture and a slight tang while reacting with baking soda for a light, tender crumb.
Can I make these scones without a food processor or pastry cutter?
Yes, you can use your fingertips to cut the butter into the flour mixture. Work quickly to prevent the butter from warming.
How can I prevent my scones from spreading too much?
Freezing the shaped scones for 5–10 minutes before baking helps firm up the butter and maintain shape.
Is it okay if the blackberries burst in the dough?
Yes, some bursting is expected and adds beautiful streaks of color and flavor throughout the dough.
Can I skip the glaze?
Yes, the scones are delicious on their own or with clotted cream and jam, but the lemon glaze adds a lovely brightness.
What’s the best way to reheat leftovers?
Reheat in a low oven or for a few seconds in the microwave to refresh the texture without drying them out.
Can I make these scones ahead of time?
Yes, you can freeze the unbaked scones and bake them straight from the freezer, adding a few extra minutes to the baking time.
Do I have to use Earl Grey tea?
No, you can substitute another floral or citrusy tea such as lavender tea or bergamot-blend teas.
Conclusion
Earl Grey Blackberry Scones with Lemon Glaze bring elegance and unique flavor to the classic scone. The floral depth of Earl Grey tea and the bright tang of lemon balance beautifully with sweet, juicy blackberries. Whether enjoyed fresh from the oven or made ahead and reheated, these scones are a refined addition to any brunch, teatime, or special morning treat.
PrintEarl Grey Blackberry Scones with Lemon Glaze
Delicate and fragrant scones infused with finely ground Earl Grey tea and fresh blackberries, topped with a bright lemon glaze—perfect for breakfast, brunch, or afternoon tea.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Total Time: 45 minutes
- Yield: 16 scones 1x
- Category: Breakfast
- Method: Baking
- Cuisine: British
- Diet: Vegetarian
Ingredients
- For the Scones:
- 3¼ cups all-purpose flour (416g), plus more for kneading
- ⅓ cup granulated sugar
- 1½ tbsp Earl Grey tea, finely ground
- 2½ tsp baking powder
- ½ tsp baking soda
- 1 tsp salt
- ¾ cup cold unsalted butter
- 1 large egg, lightly beaten
- ¾ cup cold buttermilk
- 1 cup fresh blackberries
- Extra buttermilk and granulated sugar (for topping)
- For the Lemon Glaze:
- 1 cup powdered sugar
- 1½ tbsp lemon juice
- 1 tsp vanilla extract
- Zest of 1 lemon
Instructions
- Preheat oven to 400°F (205°C). Line a baking sheet with parchment paper and position the rack in the top third of the oven.
- Grind Earl Grey tea finely using a mortar and pestle or small blender.
- In a large bowl, sift together flour, sugar, ground tea, baking powder, baking soda, and salt. Discard any coarse bits.
- Cut in cold butter using a pastry cutter or fingers until mixture resembles coarse crumbs with pea-sized butter pieces. Chill mixture for 5 minutes.
- In a separate bowl, lightly beat the egg with the cold buttermilk. Rinse and pat dry the blackberries.
- Remove dry mixture from fridge and stir in the wet mixture until just combined. Do not overmix. Gently fold in blackberries.
- Turn dough onto a lightly floured surface. Push and pat into a mass. Cut in half, stack one half over the other, and press down. Repeat once more if needed.
- Flatten dough to 1-inch thickness and cut into 2-inch rounds or squares. Reform scraps and cut again without overworking.
- Place scones on prepared baking sheet and freeze for 5 minutes.
- Brush tops with buttermilk and sprinkle with sugar. Bake for 16–20 minutes or until golden brown. Transfer to a wire rack to cool.
- Mix glaze ingredients until smooth. Adjust consistency with more sugar or lemon juice if needed.
- Drizzle glaze over cooled scones and let sit 10–15 minutes until set.
Notes
- Do not overwork the dough—handle gently for flakier scones.
- Chill butter and dough to prevent spreading and create better rise.
- Glaze can be made ahead and stored in the fridge for up to 2 days.
- Scones freeze well before or after baking for make-ahead convenience.
Nutrition
- Serving Size: 1 scone
- Calories: 270 kcal
- Sugar: 14 g
- Sodium: 210 mg
- Fat: 13 g
- Saturated Fat: 8 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 45 mg