Blackberry Earl Grey Scones
Made with fresh blackberries and flavourful earl grey tea, these Blackberry Earl Grey Scones are an awesome treat for any earl grey lover! These glazed scones are unbelievable soft, flaky, and moist, and have a ton of rich bergamot and fruity flavor!
Ingredients
Blackberry Earl Grey Scones
- 3/4 cup (172g) Heavy Cream, plus more if needed
- 4 Earl Grey Teabags, divided
- 2 ½ cups (300g) All-Purpose Flour
- 1/2 cup (100g) White Sugar
- 2 tsp Baking Powder
- 1/2 tsp Salt
- Zest of 1 Lemon
- 7 tbsp (100g) Cold Unsalted Butter, cut into small cubes
- 1 ½ tsp Vanilla
- Juice of 1 lemon
- 3/4 cup (115g) Fresh Blackberries
- 1 tbsp Heavy Cream, for brushing
Vanilla Glaze
- 1 cup (120g) Confectioners Sugar
- 3-4 tbsp Heavy Cream
- 1/2 tsp Vanilla
Instructions
Making the Dough
- Add cream to a small saucepan over medium heat. Heat until just beginning to bubble. Place 3 earl grey tea bags in, then place into the fridge to steep and cool for 1 hour. After the 1 hour, remove the tea bags, squeezing them to get all the steeped cream out of them, then place the steeped cream back in the fridge for another hour, or until cold.
- Prepare a large baking sheet with parchment, a silicone baking mat, or simply a light coating of cooking spray. Then, in a large mixing bowl, add flour, sugar, baking powder, salt, lemon zest and contents of 1 teabag. Whisk well to combine. Add in cold butter cubes, and work the butter into flour with your hands or a pastry cutter. Work the butter until it is crumbly and about the size of peas (it is okay if some larger ones remain, just don’t go too small). Add in the blackberries, and toss to disperse and cover in flour.
- Add lemon juice and vanilla to the steeped cream and stir to combine.
- Drizzle cream mixture over the bowl, tossing with a fork as you drizzle, until combined into a shaggy dough. After the liquids have been added and mixed, try to form all of the dough together. If the dough does not all come together, and there are crumbs at the bottom of the bowl, then keep adding heavy cream in small increments until the crumbs comes together with the rest of the dough (the dough should still be shaggy looking – too much liquid will activate the gluten, so we don’t want that). When the dough all comes together into shaggy dough it is ready to be turned out onto a well-flour work surface.
Shaping, Cutting, and Resting
- Pat the dough to get it to form a smooth 6-7” disk, that is about 1” thick (Make sure every once in a while that you are ensuring that the dough isn’t sticking to your work surface). Using a bench scraper or a knife, cut the dough into 8 equal pieces. Then, transfer the wedges, spaced apart, onto the prepared baking sheet, and place into the refrigerator for at least 30 minutes. Preheat the oven to 400°F.
Baking the Scones
- Remove scones from the fridge, brush the tops with more heavy cream, and place into the preheated oven, and bake for about 18-22 minutes, or until turning golden around the edges. Transfer to a cooling rack and allow to cool completely before glazing.
Vanilla Glaze
- Add all of the ingredients to a medium mixing bowl, then whisk until smooth and combined. Spoon glaze over cooled scones.