I have to admit, making this Earl Grey Blackberry Scones with Lemon Glaze Recipe was an absolute delight! From the moment I brewed the tea to the final drizzle of lemon glaze, my kitchen smelled heavenly. The balance between the rich Earl Grey, sweet blackberries, and zesty lemon is just perfect.
I love sharing these with friends on a lazy Sunday morning or keeping them for a special breakfast treat. Honestly, once you try these, scones will never feel ordinary again.
Ingredients
Here’s what you’ll need to make these tender, flavorful scones:
Scone Ingredients
- 3 1/4 cups all-purpose flour (416 grams) — for structure; keep some extra for dusting
- 1/3 cup granulated sugar — adds sweetness without overpowering
- 1.5 tablespoons Earl Grey tea, finely ground — provides a fragrant, floral flavor
- 2 1/2 teaspoons baking powder — helps scones rise and stay fluffy
- 1/2 teaspoon baking soda — balances acidity from buttermilk
- 1 teaspoon salt — enhances all flavors
- 3/4 cup cold unsalted butter — keeps scones flaky when chilled and cut into flour
- 1 large egg, lightly beaten — binds ingredients and adds richness
- 3/4 cup cold buttermilk — tenderizes the dough and adds tang
- 1 cup fresh blackberries — juicy bursts of sweetness; avoid frozen for best texture
- Extra buttermilk & sugar for topping — creates a golden, slightly crunchy crust
Glaze Ingredients
- 1 cup powdered sugar — smooth and sweet base for glaze
- 1.5 tablespoons lemon juice — brightens flavor
- 1 teaspoon vanilla — adds depth
- Zest of 1 lemon — aromatic, enhances the lemon flavor
Note: several servings
Variations
You can easily tweak this recipe:
- Use almond milk or oat milk and a dairy-free butter for a vegan version.
- Swap sugar for a sugar substitute like coconut sugar or monk fruit for a lighter option.
- Add orange zest instead of lemon for a citrus twist, or a handful of chopped nuts for crunch.
- Replace blackberries with blueberries, raspberries, or chopped strawberries depending on seasonality.
Cooking Time
- Prep Time: 20 minutes
- Cooking Time: 18–20 minutes
- Total Time: 40 minutes
Equipment You Need
- Baking tray — for baking scones evenly
- Parchment paper — prevents sticking and easy cleanup
- Large mixing bowl — for combining dry ingredients
- Small mixing bowl — for wet ingredients
- Pastry cutter or fingers — to cut butter into flour for flaky texture
- Blender or mortar and pestle — to grind Earl Grey tea finely
- Whisk or fork — to beat egg and buttermilk
How to Make Earl Grey Blackberry Scones with Lemon Glaze Recipe?
Preparing the Oven and Ingredients
Preheat your oven to 400°F and line a baking tray with parchment paper. Keep all your ingredients chilled for maximum flakiness, especially the butter and buttermilk. This step is key for light, tender scones.
Mixing Dry Ingredients
Sift flour, sugar, ground Earl Grey, baking powder, baking soda, and salt into a large bowl. Cut in cold butter with a pastry cutter until pea-sized crumbs form. Chill briefly while preparing the wet ingredients.
Combining Wet Ingredients
Whisk together egg and buttermilk in a small bowl. Rinse and gently pat dry the blackberries to avoid excess moisture, which can make the dough soggy.
Forming the Dough
Add wet ingredients to the dry mix and gently combine until just holding together. Fold in blackberries carefully to prevent crushing them. Flour may remain at the bottom; this is normal.
Shaping the Scones
Turn dough onto a lightly floured surface and shape into a 1-inch thick disc. Cut into wedges or use a cookie cutter for rounds. Brush tops with a little buttermilk and sprinkle sugar for a golden finish.
Baking and Glazing
Bake for 18–20 minutes until golden brown. Let scones cool slightly, then drizzle with lemon glaze made by whisking powdered sugar, lemon juice, vanilla, and zest.
Additional Tips for Making This Recipe Better
- I always chill my butter and bowl; it keeps the scones flaky.
- I gently fold in berries to prevent bursting and turning the dough purple.
- I lightly dust the countertop with flour to avoid sticking but not too much; over-flouring dries scones.
- I sometimes double the glaze for extra sweetness and visual appeal.
How to Serve Earl Grey Blackberry Scones with Lemon Glaze
These scones are perfect for breakfast or afternoon tea. I like to serve them on a pretty platter with extra blackberries around, and they pair beautifully alongside sweet treats like the French Butter Cake Recipe when putting together a brunch spread.
For guests who enjoy mixing sweet and hearty options, you can also round out the table with comforting dishes such as the German Cabbage and Dumplings Recipe to create a more complete weekend meal.
A dollop of clotted cream or a pat of butter elevates the experience, and garnishing with a little extra lemon zest on top gives a professional touch.
Nutritional Information
Here’s a rough estimate for one scone:
- Calories: 280–300
- Protein: 4 g
- Carbohydrates: 38 g
- Fat: 13 g
Make Ahead and Storage
Storing
Keep scones in an airtight container at room temperature for up to 2 days.
Freezing
Freeze unglazed scones for up to 2 months. Thaw and reheat in a toaster oven for freshness.
Reheating
Warm scones at 350°F for 5–7 minutes or in a toaster oven. Drizzle glaze after heating for best results.
Why You’ll Love This Recipe?
Here’s why these scones are irresistible:
- Easy to make with common pantry ingredients and minimal fuss.
- The Earl Grey tea adds depth and pairs beautifully with blackberries.
- Fluffy, tender texture with a crisp exterior.
- Flexible recipe for dietary adjustments or seasonal fruit swaps.
- Perfect for entertaining or indulging in a cozy weekend treat.
These Earl Grey Blackberry Scones with Lemon Glaze are a wonderful combination of flavor, texture, and aroma. Each bite is a little moment of joy I can’t get enough of!
Earl Grey Blackberry Scones with Lemon Glaze Recipe
Ingredients
Method
- Preheat your oven to 400°F and line a baking tray with parchment paper. Keep all your ingredients chilled for maximum flakiness, especially the butter and buttermilk. This step is key for light, tender scones.
- Sift flour, sugar, ground Earl Grey, baking powder, baking soda, and salt into a large bowl. Cut in cold butter with a pastry cutter until pea-sized crumbs form. Chill briefly while preparing the wet ingredients.
- Whisk together egg and buttermilk in a small bowl. Rinse and gently pat dry the blackberries to avoid excess moisture, which can make the dough soggy.
- Add wet ingredients to the dry mix and gently combine until just holding together. Fold in blackberries carefully to prevent crushing them. Flour may remain at the bottom; this is normal.
- Turn dough onto a lightly floured surface and shape into a 1-inch thick disc. Cut into wedges or use a cookie cutter for rounds. Brush tops with a little buttermilk and sprinkle sugar for a golden finish.
- Bake for 18–20 minutes until golden brown. Let scones cool slightly, then drizzle with lemon glaze made by whisking powdered sugar, lemon juice, vanilla, and zest
Notes
- I always chill my butter and bowl; it keeps the scones flaky.
- I gently fold in berries to prevent bursting and turning the dough purple.
- I lightly dust the countertop with flour to avoid sticking but not too much; over-flouring dries scones.
- I sometimes double the glaze for extra sweetness and visual appeal.