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Earl Grey Blackberry Scones with Lemon Glaze Recipe
Ben Carraoli

Earl Grey Blackberry Scones with Lemon Glaze Recipe

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.
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Total Time 40 minutes
Ingredients Method Notes

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
  • 1 cup powdered sugar — smooth and sweet base for glaze

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.