Begin by gathering and chilling all your ingredients. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

In a large mixing bowl, whisk together the all-purpose flour, baking powder, and sugar until well blended.

Use a pastry cutter or fork to cut the cold butter into the flour mixture until it resembles coarse crumbs.

Stir in the Earl Grey tea and lemon zest until evenly distributed, then gently fold in the blackberries.

Gradually pour in the buttermilk while stirring gently until a cohesive dough forms.

Turn the dough onto a floured surface and pat it into a circle about 1-inch thick, then cut into triangles or rounds.

Arrange the shaped scones on the prepared baking sheet and freeze for about 20 minutes.

Bake the scones in the preheated oven for 15-20 minutes or until golden brown on top.

Once baked, cool on a wire rack for about 5 minutes and prepare the lemon glaze by mixing powdered sugar with lemon juice.

Drizzle the glaze over the warm scones before serving.