**Earl Grey Blackberry Scones with Lemon Glaze**
Let’s get real. We all have that one dish that sends us spiraling down memory lane, usually accompanied by the kind of scent that makes you weak in the knees. For me, it’s Earl Grey blackberry scones with lemon glaze. Now, before you raise an eyebrow thinking, “Scones? Really?” hold onto your teacups, friends. I used to turn my nose up at these dry, crumbly excuses for breakfast back in the day. Fluffy pancakes? Yes, please! But scones? My high school self would have rolled her eyes and asked for more syrup.
But oh, how the tables have turned. Fast forward to now, and I find myself daydreaming about the perfect bite of buttery scone, studded with juicy blackberries and infused with the fragrant notes of Earl Grey tea — all topped with a drizzle of zesty lemon glaze that says, “Hello, gorgeous!” It’s poetic, really. I even surprised myself by whipping up a batch the other day and wowza! I was practically doing a happy dance in my kitchen. In my socks, no less! Note to self: invest in some serious kitchen dancing shoes.
The weather has been all over the place — one minute it’s blazing sun, the next it’s a drizzly mess. What kind of emotional rollercoaster is Mother Nature on? But that’s just the perfect excuse to crank up the oven and fill the house with warm, inviting scents that say, “Hey, even if it’s pouring outside, there’s deliciousness to be had on the inside!” Let’s get into this recipe because these scones deserve a spot on your breakfast (or snack, or brunch) table.
**Ingredients, Unfiltered**
What’s Really in Earl Grey Blackberry Scones with Lemon Glaze
– All-purpose flour: The backbone of any scone. Aim for a high protein content. Why? Because we want fluffy, flaky, and all the good things scones should be — not something that resembles a doorstop. I prefer King Arthur Flour. They’re practically my BFF in the kitchen.
– Baking powder: This little miracle worker is what gives your scones that lift. Make sure it’s fresh; nothing’s worse than flat scones that look like they’ve been through a tough breakup. A few spoonfuls of this magic powder, and we’re in business.
– Salt: Just a pinch, but it is essential! It brings out the sweetness and balances the flavors. Think of it as the trusty sidekick — no one loves them, but no one gets very far without them.
– Unsalted butter: It’s a must. The colder, the better! You want it to resemble pebbles in your flour mixture, creating that tender and flaky texture. And yeah, use the good stuff — your scone deserves it.
– Granulated sugar: Just a little for sweetness. I have to say, this is where I sometimes stray on the indulgent side. If you have a sweet tooth, feel free to bump it up a notch. Your scones will thank you.
– Heavy cream: This is where things get luscious, folks. But please, don’t confuse this with that non-dairy stuff. We want the real deal here. No regrets!
– Earl Grey tea: Ah, the star of the show! Brewed, cooled, and then added to the dough. Yes, I do mean a lovely pot of tea being sacrificed to the baking gods. If you’re not a fan of this fancy-seeming tea, you can use British-style breakfast tea — but honestly, why would you want to miss out on that bergamot goodness?
– Blackberries: Fresh is key. Trust me, when those juicy babies burst while baking, you’ll fall in love. Plus, they’ll add the perfect pop of color, and we’re all about that aesthetically pleasing food these days.
– Lemon juice: Just a tablespoon or two for that refreshing zing in both the scones and the glaze. If life gives you lemons, make a glaze — it’s practically a motto at this point.
– Lemon zest: Because, let’s face it, we need all the lemony goodness we can get! Zest it up and sprinkle some sunshine into your day.
– Powdered sugar: For sweetness and to make that beautiful glaze. Just make sure you sift it, please! No one wants lumpy icing.
Let’s Talk Health (or Not)
Is This Even Healthy? Let’s Discuss
Well, I’m not going to pretend these scones are a health food staple. They’re not kale salads or avocado toast, darling! We’re living our best lives here, not dieting. But come on! Life’s too short to live without delicious, buttery scones. Sure, there’s butter, and yes, I sleep just fine at night. These scones won’t win any fitness awards, but they will win awesomeness awards at brunch.
Now, if you’re really concerned about being in your “health zone,” you could swap out some of that all-purpose flour for whole wheat flour. But do I recommend it? Kinda. It might give a little crunch but will not deliver that light, fluffy texture we crave. Instead, embrace a little decadence every now and then — that’s what scones are for, right?
Your Grocery List
Here’s What You’ll Need
– 2 cups all-purpose flour
– 1 tablespoon baking powder
– 1/2 teaspoon salt
– 1/2 cup unsalted butter (cold)
– 1/4 cup granulated sugar
– 3/4 cup heavy cream (plus a dash for brushing)
– 1 Earl Grey tea bag (or 2 tablespoons loose leaf)
– 1 cup fresh blackberries
– 1 tablespoon lemon juice
– 1 tablespoon lemon zest
– 1 cup powdered sugar (for the glaze)
– 2 tablespoons lemon juice (for the glaze)
This recipe makes about 8–10 scones. Enough to share… or not, I won’t judge.
The Actual Cooking Part
Okay, Let’s Make This
1. First things first, preheat that oven to 400°F (200°C). We need it nice and hot, like your favorite summer day. And lay down some parchment paper on a baking sheet. It’s like giving your scones a comfy area to hang out while they bake.
2. In a large bowl, mix together the flour, baking powder, and salt. Stir it up like you mean it! And here’s a handy tip: use a whisk! It lightens the flour and adds some air into the mixture, just like I wish my bloopers could lighten the mood in a dinner party fail.
3. Chop the cold butter into tiny chunks and toss them into the bowl. Using your fingers or a pastry cutter, work the butter into the flour mixture until it looks like coarse crumbs. I mean, let’s face it, this is where half the fun is. Yes, it’s messy, yes, you’ll get butter under your nails, but forget the manicure — we’re baking, baby!
4. In a separate bowl, brew your Earl Grey tea. Steep it in about a quarter cup of hot water and let it cool. Once you’re ready, add the heavy cream to your cooled tea, then whisk in your granulated sugar and the lemon juice and zest. It’s like a flavor symphony happening right before your eyes!
5. Now, pour that beautiful mixture into your flour bowl. Folding in the blackberries gently until they’re just distributed. And I mean gently, people. You don’t want purple mush.
6. Turn the dough out onto a lightly floured surface and give it a gentle press into a circle about 1 inch thick. No need to overwork it! Just enough to bring it together. If you start etcgetting too aggressive, it can lead to dense scones, and we’re not about that life.
7. Cut that circle into wedges (like a pizza). Create little triangles full of magic! Seriously, if the pizza-dough feels about right, then you’re golden. You can also use a round cutter for those perfect café-style scones.
8. Place the scones on your prepared baking sheet and brush the tops with a bit of heavy cream. You’re basically painting them with buttercream love.
9. Pop them in the preheated oven for about 15–20 minutes. Don’t panic if this looks messy — it’s supposed to. Just promise to check on them around the 12-minute mark. You don’t want them to become dry little rocks. Nobody wants that.
10. While those beauties are baking, let’s make the glaze. In a bowl, whisk the powdered sugar with enough lemon juice until you have a smooth, drizzly consistency. It should be thick enough to hold together, yet liquid enough to drizzle down the sides of your scones like liquid sunshine.
11. Once the scones are golden and firm to the touch, pull them out and let them cool for a few minutes. No burning your tongue on these beauties, my friends. Take a deep breath, soak in that scent, and prepare for glory.
12. Drizzle that glaze while they’re still warm for that ooey-gooey goodness. You can even shove a whole glazed scone into your face (I won’t tell anyone). Now that’s what I call a win.
Side Notes & Sassy Hacks
Bonus Tips You Didn’t Ask For
– No blackberries? No problem! You can use raspberries, blueberries, or even chopped strawberries if that’s your jam (pun intended).
– Don’t like lemon? Swap out the zest and juice for orange! A citrus twist is always appreciated.
– If you accidentally overmix the dough, have a moment of silence, and praise the baking gods that you’re still going to get delicious scones. They’ll just be a bit denser, and that’s okay!
– Here’s a smooth operator’s hack for easier clean-up: Keep a flour sack or a clean kitchen towel handy to wipe any stray flour off your surface.
– Want to make them fancy? Add a sprinkle of chopped nuts or even a small handful of chocolate chips for a sweeter treat. I won’t judge you if you decide to sweeten the pot even more!
– And for an extra wow factor, serve these scones with clotted cream or whipped cream — because why not live a little?
Final Words of (Culinary) Wisdom
And there you have it! Earl Grey blackberry scones with lemon glaze — a mouthwatering recipe that I can almost guarantee will have you raving about it for days to come. The aroma, the taste, the sheer joy of baking — it’s all magical. If you try it, tag me in your glorious scone photos! Or just send me a mental high-five from your kitchen. You’ve earned it! Remember to embrace the chaos, enjoy the process, and don’t hold back on that lemony glaze. Life is too short to skip the best bits. Happy baking, my friends! 🍋❤️
