Looking for something to bake that tastes like a dessert but is still considered a breakfast food? Try these earl grey and blackberry scones!
Earl grey is a delicious black tea blended with lavender and bergamot. It goes wonderfully well with the blackberries and lemon in these scones. If you’re not a fan of tea, you can easily leave it out, but if you’re a huge fan of tea, you can add a lot to the dough – up to a few tablespoons. With the quantity I’ve put in the recipe, you don’t get an overwhelming earl grey flavor, but you do get a little tartness and black tea richness.
I made a very simple lemon and blackberry glaze to go on top, which turned out very sweet and vibrantly pink. I certainly recommend using a lot of glaze if you’re making these for kids or anyone with a sweet tooth.
Blackberries: I used frozen blackberries because they were a little easier to work into the dough without getting blackberry juice everywhere. Even so, blackberries tend to burst when baked, so keep that in mind. It’s best to bake the scones on parchment so that you don’t stain your baking sheet.
Butter: Scones require frozen butter. Freeze it for about an hour before you use it, then make sure to keep it cold. If it starts to melt when you grate it, put it back in the fridge or freezer for a few minutes until it firms up.
Flour: I use something called the spoon and level method when measuring flour. Different ways of measuring flour can result in weight differences of up to 50%, but this method makes for more accurate measurements. Instead of dipping the measuring cup into the flour, use a spoon to scoop it lightly into the cup, create a dome, and use the flat edge of a butter knife to level it smoothly across the top. Don’t pack or press down on the flour.
Earl Grey and Blackberry Scones
- ⅔ cup heavy cream
- 2 tsp loose leaf earl grey tea leaves or 2 tea bags
- 2 cups all-purpose flour spoon and leveled
- 6 tbsp granulated sugar
- ½ tsp sea salt
- 2 ½ tsp baking powder
- 2-3 tsp loose leaf earl grey tea leaves finely chopped
- 1 stick (½ cup) unsalted butter frozen
- 1 large egg
- 1 ½ tsp real vanilla extract
- 1.5 cups frozen blackberries
- Cream for brushing
- ½ cup powdered sugar
- 1 tbsp lemon juice
- ¼ cup blackberries
- Add the cream and earl grey tea to a small pot. Heat over high heat, stirring often, until gently boiling. Remove from heat, cover, and let steep 8-10 minutes, or until the cream is light brown in color.
- Strain the cream into a container and discard the tea leaves. Cover and refrigerate until cold.
- Whisk together the flour, sugar, salt, baking powder, and tea leaves in a large bowl until thoroughly combined. Use a box grater to grate in the frozen butter. Mix with your fingers until a coarse, crumbly mixture forms. Put in the fridge while you prepare the wet ingredients.
- In a separate bowl, whisk together ½ cup of the infused cream, egg, and vanilla. If you don’t have enough infused cream, top it up with regular cream. Add to the flour mixture, then mix until combined and moist-looking. Fold in the frozen blackberries.
- Lightly flour a work surface and your hands, then turn the dough out. For 16 small scones: Cut the dough in half. Form into two equal balls, then press each into a ~5 inch disk. Use a sharp knife to cut each disk into 8 wedges (as if you were cutting a pizza). For 8 large scones: form into one ~8 inch disk and cut using the same method.
- Add scones to a parchment-lined baking sheet, placing them 2-3 inches apart. Brush scones with cream. Refrigerate on the baking sheet for 15-20 minutes.
- Preheat the oven to 400º F. Bake for 18-22 minutes until golden brown.
- Let cool until warm to the touch. While the scones cool, prepare the glaze. Add the blackberries (¼ cup for me was 7 individual berries) to a nonstick pan over medium heat. Cook, stirring frequently, until the berries are soft and releasing juice.
- Set a strainer over a small bowl and add the cooked berries to the strainer. Use a spoon to push the juice through into the bowl. Add the lemon juice and powdered sugar, then mix until combined and bright pink.
- Once the scones have cooled, drizzle them lightly with the glaze. If you prefer extra sweet scones, double the glaze recipe and coat the top of each scone.