These Earl Grey Blackberry Scones with Lemon Glaze bring together the aromatic charm of tea with the juicy sweetness of berries, all wrapped up in a tender, buttery pastry. The subtle floral notes of Earl Grey tea complement the tart blackberries beautifully, while a drizzle of zesty lemon glaze adds a bright finish.
Why You’ll Love This Recipe
I love this recipe because it offers a sophisticated twist on a classic scone. The Earl Grey tea infuses the dough with delicate bergamot flavor, while fresh blackberries burst with juiciness in every bite. It’s the kind of treat I make for a slow morning or a cozy afternoon tea. The lemon glaze isn’t just decorative—it balances the richness with its fresh, tangy pop.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
- all-purpose flour
- granulated sugar
- baking powder
- salt
- cold unsalted butter, cubed
- Earl Grey tea (about 2 bags worth)
- cold heavy cream
- vanilla extract
- fresh blackberries
- lemon juice
- powdered sugar
directions
- I preheat the oven to 400°F and line a baking sheet with parchment paper.
- In a large bowl, I whisk together the flour, sugar, baking powder, salt, and the contents of the Earl Grey tea bags.
- I cut in the cold butter using my fingertips or a pastry cutter until the mixture resembles coarse crumbs.
- In a small bowl, I mix the cream and vanilla, then pour it into the dry ingredients.
- I gently fold in the blackberries, being careful not to overmix.
- I turn the dough out onto a floured surface, shape it into a disk, and cut it into wedges.
- I place the scones on the baking sheet and chill them for 10 minutes before baking.
- I bake for 18–20 minutes or until golden brown.
- Once cooled slightly, I whisk together lemon juice and powdered sugar for the glaze and drizzle it over the scones.
Servings and timing
This recipe yields about 8 scones.
Prep time: 20 minutes
Chill time: 10 minutes
Bake time: 20 minutes
Total time: around 50 minutes
Variations
I like swapping in blueberries or raspberries when I don’t have blackberries on hand. For a dairy-free option, I use coconut cream instead of heavy cream and a plant-based butter. Sometimes I even steep the Earl Grey in the cream beforehand for a deeper tea flavor. If I’m feeling indulgent, I add a bit of lemon zest to the dough for extra brightness.
storage/reheating
I keep these scones in an airtight container at room temperature for up to 2 days or refrigerate them for 4–5 days. To reheat, I pop them in a 300°F oven for about 5–7 minutes. They also freeze well—unglazed scones can be frozen for up to a month. I just thaw and glaze them fresh before serving.
FAQs
Can I use dried blackberries instead of fresh?
I prefer fresh blackberries for their juiciness, but dried can work in a pinch. I rehydrate them slightly in warm water before adding to the dough.
What type of Earl Grey tea is best?
I go for loose-leaf Earl Grey or high-quality bagged tea with strong bergamot flavor. It really enhances the overall aroma of the scones.
Can I make these scones ahead of time?
Yes, I often prepare the dough, shape the scones, and refrigerate them overnight. I bake them fresh in the morning.
Do I have to chill the scones before baking?
Chilling the dough helps the butter stay cold, which gives the scones a flakier texture. I always take this step if I want the best results.
How can I make the glaze thicker or thinner?
I adjust the consistency by adding more powdered sugar to thicken or more lemon juice to thin it out. I like it just runny enough to drizzle.
Conclusion
These Earl Grey Blackberry Scones with Lemon Glaze are a delightful blend of cozy and refined. Whether I’m hosting brunch or treating myself to an afternoon snack, this recipe hits the spot every time. The balance of floral tea, sweet berries, and zingy citrus makes it one I come back to again and again.
Print
Earl Grey Blackberry Scones with Lemon Glaze
- Prep Time: 20 minutes
- Chill Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 50 minutes
- Yield: 8 scones
- Category: Breakfast, Brunch, Snack
- Method: Baked
- Cuisine: American, British-inspired
- Diet: Vegetarian
Description
These Earl Grey Blackberry Scones with Lemon Glaze are a tender, buttery treat infused with the floral essence of Earl Grey tea and bursting with juicy blackberries. Perfect for brunch or afternoon tea, the scones are finished with a vibrant lemon glaze that adds a bright citrusy contrast. Whether you’re a tea lover or a scone enthusiast, this elegant recipe is a must-try.
Ingredients
- 2 cups all-purpose flour
- 1/3 cup granulated sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 1/2 cup cold unsalted butter, cubed
- 2 Earl Grey tea bags (or about 2 tsp loose-leaf tea)
- 3/4 cup cold heavy cream
- 1 tsp vanilla extract
- 3/4 cup fresh blackberries
- 2 tbsp lemon juice (for glaze)
- 1/2 cup powdered sugar (for glaze)
Instructions
- Preheat oven to 400°F and line a baking sheet with parchment paper.
- In a large bowl, whisk together flour, sugar, baking powder, salt, and Earl Grey tea leaves.
- Cut in butter until the mixture resembles coarse crumbs.
- In a small bowl, combine heavy cream and vanilla extract, then add to dry ingredients.
- Gently fold in blackberries, being careful not to overmix.
- Turn dough onto a floured surface, shape into a 1-inch thick disk, and cut into 8 wedges.
- Place wedges on prepared baking sheet and chill for 10 minutes.
- Bake for 18–20 minutes or until golden brown.
- Let cool slightly, then whisk together lemon juice and powdered sugar. Drizzle glaze over scones.
Notes
- For a stronger tea flavor, steep the Earl Grey in the cream and chill it before using.
- Swap in other berries like blueberries or raspberries.
- Add lemon zest to the dough for extra brightness.
- Use coconut cream and plant-based butter for a dairy-free version.
- Freeze unglazed scones and glaze after thawing for best results.
