These Earl Grey Blackberry Scones with Lemon Glaze pair fragrant bergamot tea and juicy blackberries for a bright, slightly floral treat. The scones are tender and flaky on the inside with a light golden crust. A tangy lemon glaze adds a glossy, citrusy finish that complements the tea and fruit. They smell floral and buttery, with a fresh lemon note that wakes the palate.
Recipe Information
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Total Time: 33 minutes
- Servings: 8 scones
- Difficulty Level: Easy
Nutrition Information
- Calories per serving: 360 kcal (approx.)
- Protein: 4 g
- Carbohydrates: 46 g
- Fat: 17 g
- Fiber: 2 g
- Sugar: 22 g
- Sodium: 250 mg
Why Make This Earl Grey Blackberry Scones With Lemon Glaze
These scones are quick to make and full of flavor. The Earl Grey adds a subtle floral note that pairs beautifully with tart blackberries and bright lemon. They work for a relaxed weekend breakfast, a tea party, or an easy dessert. The texture is buttery and flaky with juicy pockets of blackberry. The lemon glaze gives a fresh, sweet-tart finish that balances the richness.
How to Make Earl Grey Blackberry Scones With Lemon Glaze
You’ll make a simple biscuit-style dough, fold in blackberries and tea leaves, shape the dough, and bake until golden. Finish with a glossy lemon glaze once the scones cool. Keep the butter cold and mix just until combined for flaky layers. Handle the dough gently so the berries don’t burst.
Ingredients:
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, cold and cubed
- 1/2 cup heavy cream
- 1 tablespoon Earl Grey tea leaves
- 1 cup fresh blackberries
- 1 teaspoon vanilla extract
- 1 cup powdered sugar
- 2-3 tablespoons lemon juice
Directions:
Step 1: Preparation
Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper. Measure and chill the cubed butter until very cold. Rinse and pat dry the blackberries gently to avoid breaking them.
Step 2: Mixing
In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt. Cut in the cold butter using a pastry cutter, two forks, or your fingertips until the mixture resembles coarse crumbs. Stir in the Earl Grey tea leaves and the blackberries, folding gently so the berries stay mostly intact. Add the heavy cream and vanilla extract, mixing until the dough just comes together. Do not overmix.
Step 3: Baking
Turn the dough out onto a lightly floured surface and gently knead a few times. Pat into a circle about 1 inch thick. Cut into wedges or use a biscuit cutter to create scones. Place the scones on the prepared baking sheet, leaving space between them. Bake for 15–20 minutes, or until the tops are lightly golden and a toothpick inserted near the center comes out clean.
Step 4: Finishing
For the glaze, whisk together the powdered sugar and lemon juice until smooth. Start with 2 tablespoons of lemon juice, then add more if you prefer a thinner glaze. Allow the scones to cool slightly on a rack, then drizzle the lemon glaze over the cooled scones. Serve once the glaze sets slightly.
How to Serve Earl Grey Blackberry Scones With Lemon Glaze
Serve warm or at room temperature. Pair with a cup of Earl Grey or your favorite tea to echo the scone’s flavor. These scones are lovely for brunch, an afternoon tea, or a light dessert. Add clotted cream or lightly whipped cream for extra indulgence, or serve with a small pot of jam on the side.
How to Store Earl Grey Blackberry Scones With Lemon Glaze
- Room temperature: Store in an airtight container for up to 2 days. Keep the glaze on a separate layer of parchment if stacking.
- Refrigerator: Store in an airtight container for up to 5 days.
- Freezer: Freeze unglazed scones in a single layer on a baking sheet until firm, then transfer to a freezer bag for up to 2 months. Thaw at room temperature and reheat in a 325°F (160°C) oven for 8–10 minutes.
- Reheating: Warm in a 325°F (160°C) oven for 5–8 minutes or microwave for 10–15 seconds for a soft, just-baked feel.
Expert Tips for Perfect Earl Grey Blackberry Scones With Lemon Glaze
- Keep the butter cold. Cold butter creates steam pockets for flaky layers.
- Don’t overwork the dough. Mix just until the ingredients hold together.
- Fold blackberries in gently. Over-stirring makes the dough dark and soggy.
- If your Earl Grey leaves are large, briefly rub them between your palms or finely chop to disperse the flavor evenly.
- If the dough feels too sticky, chill it 10 minutes before cutting.
- Use room-temperature lemon juice for a smoother glaze.
- For a brighter lemon flavor, add 1 teaspoon lemon zest to the glaze.
Delicious Variations
- Lemon-Zest Dough: Add 1 tablespoon lemon zest to the dough for extra citrus brightness.
- Raspberry Swap: Use raspberries instead of blackberries for a slightly tarter bite.
- Cream Cheese Glaze: Mix 2 oz softened cream cheese with powdered sugar and a splash of milk for a richer glaze.
- Chocolate Chip Twist: Add 1/2 cup mini dark chocolate chips for a dessert-style scone.
- Earl Grey Syrup: Steep 1/4 cup heavy cream with the tea leaves, chill, strain, and use instead of plain cream for a deeper tea flavor.
Frequently Asked Questions
Q: Can I use Earl Grey tea bags instead of loose tea leaves?
A: Yes. Open 2–3 tea bags and use the leaves. Or steep the cream with 1-2 tea bags, cool and strain, then use that cream to add more infused flavor.
Q: Can I use frozen blackberries?
A: Yes. Use frozen berries without thawing and toss them in a little flour before folding into the dough to reduce bleeding. Bake a minute or two longer if needed.
Q: Why are my scones dense?
A: Overmixing or using warm butter can make scones dense. Use cold butter, mix lightly, and bake immediately for best rise.
Q: How do I prevent the berries from staining the entire dough?
A: Fold them in gently and use smaller, firmer berries. Tossing berries in a tablespoon of flour before adding helps prevent bleed-through.
Q: Can I make the scones ahead of time?
A: Yes. Shape and cut the scones, then freeze them on a tray. Transfer to a bag when frozen. Bake from frozen, adding a few extra minutes to the bake time.
Q: How can I make these dairy-free?
A: Substitute cold coconut oil for butter (use slightly less) and use a full-fat canned coconut milk or a plant-based cream in place of heavy cream. Texture will be slightly different but still tasty.
Conclusion
These scones balance floral Earl Grey, juicy blackberries, buttery flakiness, and a bright lemon glaze for a memorable treat. They come together fast and work for casual mornings or special gatherings. Try this version and tweak the glaze or fruit to match your taste. For the original recipe inspiration and full notes, see this page: Earl Grey Blackberry Scones with Lemon Glaze. Enjoy baking — these scones warm the kitchen and lift the spirits.
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Earl Grey Blackberry Scones with Lemon Glaze
- Total Time: 33
- Yield: 8 scones 1x
- Diet: Vegetarian
Description
Delicious scones infused with fragrant Earl Grey tea and juicy blackberries, topped with a tangy lemon glaze.
Ingredients
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, cold and cubed
- 1/2 cup heavy cream
- 1 tablespoon Earl Grey tea leaves
- 1 cup fresh blackberries
- 1 teaspoon vanilla extract
- 1 cup powdered sugar
- 2–3 tablespoons lemon juice
Instructions
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper. Measure and chill the cubed butter until very cold. Rinse and pat dry the blackberries gently.
- In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt. Cut in the cold butter until it resembles coarse crumbs. Stir in the tea leaves and blackberries, folding gently. Add the heavy cream and vanilla, mixing until the dough just comes together.
- Turn the dough out onto a floured surface and knead gently. Pat into a 1-inch thick circle. Cut into wedges or use a biscuit cutter. Place on the baking sheet and bake for 15-20 minutes until golden.
- For the glaze, whisk powdered sugar and lemon juice until smooth. Drizzle over cooled scones and let set.
Notes
Serve warm with tea or as a delicious dessert. Store in an airtight container at room temperature for up to 2 days.
- Prep Time: 15
- Cook Time: 18
- Category: Dessert
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 scone
- Calories: 360
- Sugar: 22g
- Sodium: 250mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 40mg
