Ingredients
Scale
- 2 1/2 cups all-purpose flour
- 1/4 cup granulated sugar
- 4 bags Earl Grey tea (divided)
- 2 1/4 teaspoons baking powder
- 1/2 teaspoon salt
- 6 tablespoons cold unsalted butter (grated)
- 2 large eggs (lightly beaten)
- 2/3 cup cold heavy cream (plus extra for brushing)
- 2 teaspoons vanilla extract
- 1 cup fresh blackberries
- 1 cup powdered sugar (for lemon glaze)
- 1 1/2 tablespoons fresh lemon juice (for lemon glaze)
- 1 teaspoon vanilla (for lemon glaze)
- Zest of 1 lemon (for lemon glaze)
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a mixing bowl, combine flour, sugar, baking powder, salt, and three bags of Earl Grey tea; whisk until mixed.
- Cut in grated butter until mixture resembles coarse crumbs.
- In another bowl, whisk eggs, heavy cream, and vanilla extract; add to dry ingredients and mix gently.
- Fold in blackberries carefully to avoid crushing.
- Turn dough onto a floured surface; knead gently for about 30 seconds and shape into a circle about one inch thick.
- Cut into wedges and place on prepared baking sheet; brush tops with extra cream.
- Bake for about 15 minutes or until golden brown.
- While baking, mix lemon glaze ingredients until smooth; drizzle over cooled scones.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 scone (65g)
- Calories: 210
- Sugar: 7g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 40mg