Earl Grey Tea Scones (Print View)
Floral scones with blackberries and a touch of tangy lemon glaze. Grab a coffee or tea, and enjoy every bite.
# What You'll Need:
→ Scones
01 -
3/4 cup cold unsalted butter
02 -
3/4 cup cold buttermilk, a bit extra for brushing on top
03 -
1 large egg, beaten lightly
04 -
416 grams plain flour, plus extra for dusting surfaces
05 -
1 cup fresh blackberries
06 -
1 teaspoon salt
07 -
2 1/2 teaspoons baking powder
08 -
1/2 teaspoon baking soda
09 -
1/3 cup white sugar, more for sprinkling
10 -
1.5 tablespoon earl grey tea ground finely
→ Lemon Glaze
11 -
1 cup icing sugar
12 -
Zest from one lemon
13 -
1 teaspoon vanilla flavoring
14 -
1.5 tablespoon fresh lemon juice
# Directions:
01 -
Set oven to 400°F (200°C). Line your baking tray with parchment and move your oven rack toward the top third.
02 -
Using a blender or mortar and pestle, grind your earl grey tea leaves until super fine.
03 -
Run the flour, sugar, tea powder, baking powder, baking soda, and salt through a fine sieve into a big bowl. Rub in chunks of cold butter using your fingers or a pastry tool, forming coarse crumbs. Chill this mix in the fridge or freezer for roughly 5 minutes.
04 -
Whisk the egg with buttermilk in a little bowl using a fork. Wash, then dry your blackberries thoroughly.
05 -
Bring the dry mix out and pour the wet mix in. Stir gently until just holding together, and softly blend in the blackberries. It’s fine if some dry spots stay at the bottom.
06 -
Place the mixture onto a floured surface. Pull the dough together by softly pressing it with your hands. Divide it in two, stack the halves, and press again. If some blackberries pop, no problem.
07 -
Repeat stacking and pressing as needed without overdoing it. Pat dough until it’s about 2.5 cm (1 inch) thick. Cut circles with a cutter or slice squares using a knife. Gently rework scraps to make more.
08 -
Arrange scones on the tray and freeze for 5 minutes. This keeps the butter cold.
09 -
Brush the tops with a little buttermilk, sprinkle some sugar, and bake for 16-20 minutes till golden on top. Cool them on a rack over parchment paper afterward.
10 -
As the scones sit, stir powdered sugar, lemon juice, vanilla, and zest in a bowl until silky. For thickness, adjust with more sugar or juice.
11 -
Pour glaze all over, letting it drip onto paper beneath. Leave for 10-15 minutes to harden.
12 -
Eat right away! They’re best fresh and can be kept for two days or frozen in cling film to reheat later.
# Notes:
01 -
Keep the butter as cold as you can for a flaky texture.
02 -
Work the dough gently to prevent tough scones.
03 -
The tea flavor strengthens once baked—no need to add extra.