Earl Grey Blackberry Scones With Lemon Glaze

Earl Grey Blackberry Scones With Lemon Glaze

Author: Chef Elsa Prep Time: 120 min
Cook Time: 20 min Total Time: 140 min
Yield: 8 servings Category: Breakfast Cuisine: British Diet: Vegetarian

Description

Description These flaky and fragrant scones, infused with Earl Grey tea and topped with a lemon glaze, are perfect for an easy yet impressive breakfast treat.

Ingredients

  • 3 cups ( 360g ) all-purpose flour
  • 1/2 cup ( 100g ) granulated sugar
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 12 tbsp ( 170g ) very cold unsalted butter, cut into 1/2-inch cubes
  • 1 cup (240ml) chilled heavy cream
  • 2 high-quality Earl Grey tea bags
  • 1 tsp vanilla extract (optional)
  • 1 cup ( 150g ) fresh blackberries, gently rinsed and patted dry
  • 1 large egg, whisked with 1 tbsp water or milk (for egg wash)
  • Coarse sparkling sugar, for sprinkling (optional)
  • 1 1/2 cups ( 180g ) powdered sugar, sifted
  • 3 – 4 tbsp fresh lemon juice (from 1 – 2 lemons)
  • 1/2 tsp lemon zest (optional)
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Instructions

  1. Pour chilled heavy cream into a small microwave-safe bowl or saucepan. Heat for 30 to 45 seconds until warm but not boiling.
  2. Place the two Earl Grey tea bags into the warm cream and gently press them down.
  3. Cover and refrigerate for at least 2 hours.
  4. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
  5. In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
  6. Add cold cubed butter and cut it into the flour until it resembles coarse crumbs.
  7. Make a well in the dry ingredients and pour in the chilled infused cream. Gently stir until just combined, then fold in blackberries.
  8. Turn the dough onto a floured surface and bring it together without kneading.
  9. Pat the dough into a thick disk and cut into wedges or use a biscuit cutter.
  10. Transfer to a baking sheet, spacing them apart.
  11. Brush the tops with egg wash and sprinkle with coarse sugar (if using).
  12. Bake for 18 to 22 minutes until golden brown.
  13. Let cool on the baking sheet for 5 minutes before transferring to a wire rack.
  14. Whisk together powdered sugar and lemon juice to make the glaze.
  15. Once cool, drizzle the glaze over the scones.
  16. Allow the glaze to set for 15 to 20 minutes before serving.

Notes

  1. Notes
  2. Best enjoyed fresh, but can be stored in an airtight container for up to 2 days. Freezing unbaked scone wedges is also an option.