Blackberry Earl Grey Scones

These blackberry earl grey scones are made with fresh blackberries, earl grey tea, and a hint of fresh lemon juice to brighten up the berries. The scones are topped with a vanilla glaze to finish them off!

Course Dessert

Cuisine North American

Prep Time 15

Cook Time 22

Chilling Time 1

Servings servings

Calories 429kcal

Author Nina

Ingredients

Scones

¾ cup heavy whipping cream
3 Earl Grey tea bags
2½ cups all purpose flour
⅓ cup granulated sugar
2 tablespoons baking powder
¼ teaspoon salt
½ cup unsalted butter cold
1 teaspoon vanilla extract
zest of 1 lemon
2 tablespoons fresh lemon juice
¾ cup fresh blackberries

Vanilla Glaze

1 cup powdered sugar
2 tablespoons milk
½ teaspoon vanilla extract

US Customary - Metric

Instructions

Scones

Line a baking tray with parchment paper. Set aside.
Add heavy whipping cream to a small saucepan. Heat over medium heat until the whipping cream becomes very hot. Do not let it boil.
Remove from heat and add 3 earl grey teabags. Steep for 10 minutes. Press down the tea bags in the whipping cream to extract more tea.
Remove tea bags and chill the whipping cream/tea in it's saucepan for 1 hour. You can also chill it faster in the freezer. Remove every 5 minutes to stir.
While whipping cream/tea is chilling, add flour, sugar, baking powder, and salt to a large mixing bowl. Whisk to combine.
Add butter to mixing bowl and use a pastry cutter, fork, or your hands to break it up into the dry ingredients. The butter should be well coated with flour, and should be the size of peas when it's ready. Add blackberries and gently stir them in until they are coated with flour.
If whipping cream/tea is still chilling, place the mixing bowl in the refrigerator so butter stays cool.
When whipping cream/tea has cooled, preheat oven to 375°F (190°C).
Remove whipping cream/tea from refrigerator and add vanilla, lemon zest, and lemon juice. Stir to combine.
Pour whipping cream/tea mixture into the large bowl with flour/butter ingredients in it. Use a spatula to mix together.
Pour out onto a floured bench and bring the dough together into a ball as best as you can. If dough is too sticky, add more flour. If it's too dry, add a bit more whipping cream to it.
Gently pat the dough down and form it into a circular shape that is about 1-inch thick. Slice the dough into 8 triangular pieces and place them on the prepared baking tray.
Bake scones for 20-22 minutes, or until the scones have puffed up and are firm to the touch. You do not want the scones to brown on top, as you don't want dry scones.
Let scones cool on their baking pan for 10 minutes, then remove to a wire rack to cool to room temperature.

Vanilla Glaze

Mix powdered sugar, milk, and vanilla extract together in a small bowl. If glaze is too loose, add more powdered sugar. If it's too thick, add more milk.
Drizzle glaze on top of the cooled scones. Let the glaze firm up before serving, about 15 minutes. Leftover scones can be kept at room temperature in an airtight container for up to 3 days.

Notes

Slice the blackberries in half if they are large. I did this.

Use cold butter. Cold butter is essential for creating flaky scones.

If you feel like the butter in the scones is getting too soft after slicing the scones, refrigerate for 20 minutes before baking.

Don't overbake. Scones are done when the edges are JUST starting to get golden.

Nutrition