Earl Grey Blackberry Scones Recipe

Introduction

These Earl Grey Blackberry Scones are a delightful twist on a classic treat, combining the floral notes of tea with the sweet burst of fresh blackberries. Perfect for a cozy afternoon tea or a special breakfast, they’re both elegant and easy to make.

Ingredients

• 2 cups all-purpose flour
• 1/2 cup unsalted butter, cold and cubed
• 2 Earl Grey tea bags (contents only)
• 1 cup fresh blackberries
• 1/4 cup sugar
• 1/2 cup milk or cream
• 1 tablespoon baking powder
• 1/4 teaspoon salt
• Optional: glaze made with powdered sugar and milk

Instructions

1. Step 1: Preheat your oven to 400°F (200°C). In a large bowl, whisk together the flour, sugar, baking powder, salt, and the tea leaves from the Earl Grey tea bags.
2. Step 2: Cut in the cold butter using your fingers or a pastry cutter until the mixture resembles coarse crumbs.
3. Step 3: Gently fold in the blackberries, being careful not to crush them.
4. Step 4: Add the milk or cream and stir just until the dough comes together. Do not overmix.
5. Step 5: Turn the dough onto a floured surface, shape it into a round disc about 1 inch thick, and cut into 8 wedges.
6. Step 6: Place the scones on a baking sheet lined with parchment paper and bake for 15–18 minutes, or until golden brown.
7. Step 7: Remove from the oven and let cool slightly. If desired, drizzle with a simple glaze made from powdered sugar and milk before serving.

Tips & Variations

• For extra flavor, steep the milk with the Earl Grey tea bags before adding to the dough and let it cool.
• Substitute blackberries with blueberries or chopped raspberries for a different berry twist.
• Use chilled ingredients and handle the dough minimally to keep the scones tender and flaky.

Storage

Store scones in an airtight container at room temperature for up to 2 days. For longer storage, freeze them wrapped tightly for up to 1 month. Reheat scones in a low oven or toaster oven to restore their crispness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use Earl Grey tea leaves already brewed?

It’s best to use dry tea leaves for maximum flavor and texture. Brewed tea may add moisture and affect the dough consistency.

How do I prevent the blackberries from bleeding too much in the dough?

Gently fold the berries into the dough at the last moment to minimize juice bleeding, and avoid overmixing to keep the dough intact.

Earl Grey Blackberry Scones Recipe

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★★★★★

4.6 from 104 reviews

Delight in these fragrant Earl Grey Blackberry Scones, a perfect balance of floral tea notes and sweet, juicy blackberries baked into a tender, buttery pastry. Ideal for a cozy morning or afternoon tea, these scones feature a delicate Earl Grey infusion and are finished with a light glaze for a touch of sweetness.

• Author: Dylan
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 8 scones 1x
• Category: Baked Goods
• Method: Baking
• Cuisine: British
• Diet: Vegetarian

Ingredients

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Dry Ingredients

• 2 cups all-purpose flour
• 2 tablespoons sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 2 tablespoons loose Earl Grey tea leaves (or 2 Earl Grey tea bags)

Wet Ingredients

• 1/2 cup (1 stick) unsalted butter, cold and cubed
• 2/3 cup heavy cream, plus more for brushing
• 1 large egg
• 1 teaspoon vanilla extract

Fruits

• 1 cup fresh blackberries

Glaze

• 1/2 cup powdered sugar
• 1–2 tablespoons milk or cream
• 1/2 teaspoon vanilla extract

Instructions

1. Prepare the Earl Grey Infusion: Preheat your oven to 400°F (200°C). Begin by grinding the Earl Grey tea leaves into a fine powder using a spice grinder or mortar and pestle to release their flavorful oils. This step ensures an even distribution throughout the scone dough.
2. Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, sugar, baking powder, salt, and ground Earl Grey tea. This forms the dry base of your scones and incorporates the tea flavor uniformly.
3. Cut in the Butter: Add the cold, cubed butter to the dry ingredients. Using a pastry cutter or your fingertips, quickly work the butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces remaining. The cold butter creates flaky layers during baking.
4. Add Wet Ingredients: In a separate bowl, whisk together the heavy cream, egg, and vanilla extract. Pour this mixture into the flour and butter mixture and gently stir with a spatula until just combined. Avoid overmixing to keep the scones tender.
5. Fold in Blackberries: Carefully fold the fresh blackberries into the dough, trying not to crush them. The blackberries add bursts of juicy sweetness in every bite.
6. Shape the Dough: Turn the dough out onto a lightly floured surface. Gently pat it into a 1-inch thick round disk. Using a sharp knife or a bench scraper, cut the disk into 8 equal wedges. Transfer the wedges onto a parchment-lined baking sheet, spacing them about 2 inches apart.
7. Brush and Bake: Lightly brush the tops of the scones with additional heavy cream to promote browning. Bake them in the preheated oven for 18-22 minutes or until golden brown and a toothpick inserted in the center comes out clean.
8. Prepare the Glaze: While the scones bake, whisk together powdered sugar, milk or cream, and vanilla extract until smooth and pourable. Adjust the consistency with more milk or sugar if necessary.
9. Glaze and Cool: Once the scones come out of the oven, allow them to cool slightly on a rack for about 10 minutes. Drizzle the prepared glaze over the warm scones for an extra touch of sweetness and aroma. Serve warm or at room temperature.

Notes

• For a stronger Earl Grey flavor, steep the tea leaves in the cream before mixing into the dough, then strain to remove the leaves.
• Use fresh blackberries to avoid excess moisture; frozen berries can make the dough soggy.
• Chill the dough for 15-20 minutes before shaping if it becomes too sticky to handle.
• Scones are best enjoyed the day they are baked but can be stored in an airtight container for up to 2 days.
• Reheat gently in a low oven or toaster oven to restore freshness.

Keywords: Earl Grey scones, blackberry scones, tea-infused baked goods, British tea recipes, breakfast pastries