Description
Earl Grey Blackberry Scones With Lemon Glaze
Ingredients
Scale
- 3 cups (360g) all-purpose flour
- 1/2 cup (100g) granulated sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 12 tbsp (170g) very cold unsalted butter, cut into 1/2-inch cubes
- 1 cup (240ml) chilled heavy cream
- 2 high-quality Earl Grey tea bags
- 1 tsp vanilla extract (optional)
- 1 cup (150g) fresh blackberries, gently rinsed and patted dry
- 1 large egg, whisked with 1 tbsp water or milk (for egg wash)
- Coarse sparkling sugar, for sprinkling (optional)
- 1 1/2 cups (180g) powdered sugar (confectioners’ sugar), sifted
- 3–4 tbsp fresh lemon juice (from 1–2 lemons)
- 1/2 tsp lemon zest (optional)
Instructions
- Pour chilled heavy cream into a small, microwave-safe bowl or saucepan. Heat for 30-45 seconds in microwave or gently over low heat until warm but not boiling.
- Place two Earl Grey tea bags into the warm cream, ensuring they are fully submerged. Gently press down.
- Cover tightly and refrigerate for at least 2 hours, or ideally overnight, to extract full bergamot flavor. The cream must be thoroughly chilled again. Remove and discard tea bags, squeezing gently. Stir in vanilla extract (if using).
- Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
- In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until thoroughly combined.
- Add very cold, cubed butter to the dry ingredients. Using fingertips, a pastry blender, or food processor, quickly cut the butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces of butter remaining. Work quickly to keep butter cold.
- Create a well in the center of the flour mixture. Pour in the chilled Earl Grey infused cream. Gently stir until just combined (dough will look shaggy). Carefully fold in the fresh (or frozen, unthawed) blackberries. Do not overmix.
- Turn the shaggy dough out onto a lightly floured surface. Gently bring the dough together with your hands, forming it into a cohesive ball, avoiding kneading.
- Pat the dough into a thick disk, about 3/4 to 1 inch thick. Cut into 8-12 wedges with a sharp knife, or use a 2.5-3 inch round biscuit cutter (press straight down, do not twist).
- Carefully transfer the cut scones to the prepared baking sheet, spacing them 1 to 2 inches apart.
- In a small bowl, whisk egg and water/milk for an egg wash. Lightly brush the tops of each scone. Sprinkle with coarse sparkling sugar if desired.
- Place the baking sheet into the preheated oven. Bake for 18-22 minutes, or until beautifully golden brown and a wooden skewer inserted into the center comes out clean.
- Remove from oven. Let the scones cool on the baking sheet for about 5 minutes, then transfer to a wire rack to cool completely before glazing.
- While scones cool, in a medium bowl, whisk together the sifted powdered sugar, 3 tablespoons of fresh lemon juice, and optional lemon zest.
- Start with 3 tablespoons of lemon juice and whisk well. Add remaining lemon juice half a teaspoon at a time if too thick, or a little more sifted powdered sugar if too thin, until the glaze is thick but pourable.
- Once scones are completely cool, drizzle the lemon glaze over them using a spoon or dip the tops directly into the glaze. Arrange on a wire rack with parchment paper or foil underneath to catch drips.
- Let the glazed scones sit for 15-20 minutes, or until the glaze has set and hardened slightly.
- These scones are best enjoyed the day they are baked. Serve with your favorite cup of tea or coffee for an indulgent treat.
- Store unglazed scones in an airtight container at room temperature for up to 2 days. Glazed scones can also be stored this way, but the glaze may soften. For longer storage, freeze unbaked scone wedges for up to 1 month; bake from frozen, adding extra minutes, then glaze once cooled.
Notes
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Baked Goods
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 scone
- Calories: 250
- Sugar: 12g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg