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Earl Grey Blackberry Scones with Lemon Glaze Recipe

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  • Author: admin
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 8 scones
  • Category: Breakfast
  • Method: Baking
  • Cuisine: British

Description

These Earl Grey Blackberry Scones with Lemon Glaze combine the floral notes of Earl Grey tea with fresh blackberries, creating a delightful and elegant baked treat. The scones are tender and flaky, complemented perfectly by a tangy lemon glaze that adds a burst of citrus flavor. Perfect for a cozy breakfast or afternoon tea, this recipe is simple to make and yields a classic teatime favorite with a bright twist.

Ingredients

Scale

Scone Ingredients

  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/4 teaspoon salt
  • 1/4 cup granulated sugar
  • 1 tablespoon loose Earl Grey tea leaves
  • 1/2 cup unsalted butter, cold and cubed
  • 1/2 cup heavy cream
  • 1 large egg
  • 1/2 cup fresh blackberries, chopped
  • 1 teaspoon vanilla extract
  • 1 tablespoon lemon zest

Lemon Glaze Ingredients

  • 1/2 cup powdered sugar
  • 2 tablespoons fresh lemon juice

Instructions

  1. Preheat Oven: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper to prepare for baking.
  2. Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, baking powder, salt, and granulated sugar until evenly combined.
  3. Add Earl Grey Tea: Stir in the loose Earl Grey tea leaves to integrate their distinctive flavor throughout the dry mixture.
  4. Cut in Butter: Using a pastry cutter or your fingers, cut the cold cubed unsalted butter into the dry ingredients until the mixture resembles coarse crumbs with pea-sized butter pieces.
  5. Add Wet Ingredients: Pour in the heavy cream and crack the egg into the bowl, preparing for gentle mixing.
  6. Flavor the Dough: Add vanilla extract and lemon zest, then gently stir with a fork until the dough is just combined, avoiding overmixing to maintain tenderness.
  7. Fold in Blackberries: Carefully fold in the chopped fresh blackberries, ensuring they remain intact and evenly distributed.
  8. Knead Dough: Turn the dough onto a lightly floured surface and knead gently just until it comes together into a cohesive ball.
  9. Shape and Cut: Form the dough into a 1-inch thick disk, then cut it into 8 equal wedges using a sharp knife.
  10. Arrange on Baking Sheet: Place the scone wedges spaced about 1 inch apart on the prepared baking sheet.
  11. Bake Scones: Bake in the preheated oven for 20-25 minutes until the tops are golden brown and a toothpick inserted in the center comes out clean.
  12. Prepare Lemon Glaze: While the scones bake, whisk together the powdered sugar and fresh lemon juice in a small bowl until smooth.
  13. Cool Slightly: Remove the scones from the oven and let them cool on the baking sheet for about 5 minutes to set slightly.
  14. Glaze Scones: Drizzle the lemon glaze over the warm scones, allowing the glaze to set as the scones cool.
  15. Final Cooling: Transfer the scones to a wire rack and let them cool completely before serving for the best texture and flavor.

Notes

  • Use cold butter and minimal handling of the dough to ensure flaky scones.
  • Carefully fold in the blackberries to prevent them from bursting and coloring the dough.
  • Fresh lemon juice in the glaze balances the sweetness and adds a fresh citrus note.
  • Scones are best eaten the day they are made but can be stored in an airtight container for up to 2 days.
  • Reheat slightly before serving to regain freshness.

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Find it online: https://quickhomedishes.com/earl-grey-blackberry-scones-with-lemon-glaze-recipe/