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
Scale
- 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)
Instructions
- Pour chilled heavy cream into a small microwave-safe bowl or saucepan. Heat for 30 to 45 seconds until warm but not boiling.
- Place the two Earl Grey tea bags into the warm cream and gently press them down.
- Cover and refrigerate for at least 2 hours.
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
- Add cold cubed butter and cut it into the flour until it resembles coarse crumbs.
- Make a well in the dry ingredients and pour in the chilled infused cream. Gently stir until just combined, then fold in blackberries.
- Turn the dough onto a floured surface and bring it together without kneading.
- Pat the dough into a thick disk and cut into wedges or use a biscuit cutter.
- Transfer to a baking sheet, spacing them apart.
- Brush the tops with egg wash and sprinkle with coarse sugar (if using).
- Bake for 18 to 22 minutes until golden brown.
- Let cool on the baking sheet for 5 minutes before transferring to a wire rack.
- Whisk together powdered sugar and lemon juice to make the glaze.
- Once cool, drizzle the glaze over the scones.
- Allow the glaze to set for 15 to 20 minutes before serving.
Notes
Best enjoyed fresh, but can be stored in an airtight container for up to 2 days. Freezing unbaked scone wedges is also an option.
- Prep Time: 120 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 scone
- Calories: 290
- Sugar: 10g
- Sodium: 200mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 40mg
Keywords: scones, Earl Grey, blackberry, lemon glaze, breakfast