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Earl Grey Blackberry Scones with Lemon Glaze

Earl Grey Blackberry Scones with Lemon Glaze to Brighten Mornings

Delight in these Earl Grey Blackberry Scones with Lemon Glaze, a perfect breakfast treat to elevate your morning routine.
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Prep Time 20 minutes
Cook Time 20 minutes
Chilling Time 20 minutes
Total Time 1 hour
Servings: 8 scones
Course: Breakfast
Cuisine: Baked Goods
Calories: 210
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Scones
  • 2 cups All-purpose Flour Substitute with gluten-free all-purpose flour for a gluten-free variation.
  • 1/3 cup Granulated Sugar Can be reduced for less sweet scones.
  • 1 tablespoon Baking Powder Ensure it’s fresh for best results.
  • 1 pinch Salt Use sea salt for a richer taste.
  • 1/2 cup Unsalted Butter Keep it chilled; consider vegan butter as a substitute.
  • 3/4 cup Buttermilk Substitute with milk plus lemon juice or vinegar for homemade buttermilk.
  • 1 cup Earl Grey Tea Any preferred brand works well.
  • 1 cup Fresh Blackberries Feel free to use raspberries or blueberries as alternatives.
  • 1 tablespoon Lemon Zest Lime zest is a lovely substitute for a different twist.
  • 1 tablespoon Lemon Juice Adjust according to your tartness preference.
For the Lemon Glaze
  • 1 cup Powdered Sugar Sift to ensure a smooth texture.
  • 2 tablespoons Lemon Juice Fresh lemon juice is best for a vibrant taste.
  • 1 splash Milk Use cream for a richer glaze.

Equipment

  • Mixing Bowl
  • Baking Sheet
  • parchment paper
  • Pastry cutter
  • Whisk
  • Knife

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C) and prepare a baking sheet lined with parchment paper.
  2. In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
  3. Cut the cold butter into small cubes and blend it with the dry mixture until it resembles coarse crumbs.
  4. Combine buttermilk, Earl Grey tea, lemon zest, and lemon juice in a separate bowl; whisk until smooth.
  5. Gently stir the wet mixture into the dry ingredients until just combined, then fold in the fresh blackberries.
  6. Shape the dough into a circle about 1 inch thick and cut into wedges.
  7. Chill the cut wedges in the freezer for 15–20 minutes to ensure flakiness.
  8. Bake the scones for 18-20 minutes until lightly golden and a toothpick comes out clean.
  9. Allow cooling slightly before drizzling with the lemon glaze made from mixing powdered sugar, lemon juice, and milk.

Nutrition

Serving: 1sconeCalories: 210kcalCarbohydrates: 30gProtein: 3gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 150mgPotassium: 130mgFiber: 1gSugar: 5gVitamin A: 200IUVitamin C: 2mgCalcium: 50mgIron: 1mg

Notes

Chill all ingredients for maximum flakiness. Avoid overmixing to ensure a light texture. Store baked scones in an airtight container for up to 3 days.

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