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Earl Grey Blackberry Scones with Lemon Glaze

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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.

Ingredients

Scale
  • 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

  1. 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.
  2. Grind Earl Grey tea finely using a mortar and pestle or small blender.
  3. In a large bowl, sift together flour, sugar, ground tea, baking powder, baking soda, and salt. Discard any coarse bits.
  4. 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.
  5. In a separate bowl, lightly beat the egg with the cold buttermilk. Rinse and pat dry the blackberries.
  6. Remove dry mixture from fridge and stir in the wet mixture until just combined. Do not overmix. Gently fold in blackberries.
  7. 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.
  8. Flatten dough to 1-inch thickness and cut into 2-inch rounds or squares. Reform scraps and cut again without overworking.
  9. Place scones on prepared baking sheet and freeze for 5 minutes.
  10. Brush tops with buttermilk and sprinkle with sugar. Bake for 16–20 minutes or until golden brown. Transfer to a wire rack to cool.
  11. Mix glaze ingredients until smooth. Adjust consistency with more sugar or lemon juice if needed.
  12. 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

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