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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.

Ingredients

Scale

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

Find it online: https://dylangranv.com/earl-grey-blackberry-scones-recipe/