Irresistible Earl Grey Blackberry Scones & Zesty Lemon Glaze

Earl Grey Blackberry Scones With Lemon Glaze – just hearing those words evokes images of a cozy afternoon tea, doesn’t it? If you’re looking to elevate your baking repertoire and impress your loved ones with a treat that’s both elegant and utterly delicious, you’ve certainly come to the right place. Scones themselves are a beloved staple of British tea time, tracing their origins back centuries to Scotland. They represent a comforting tradition, often enjoyed with clotted cream and jam. We’ve taken this classic and infused it with a sophisticated twist. The aromatic Bergamot notes of Earl Grey tea beautifully complement the juicy tartness of fresh blackberries, creating a flavor symphony that is simply irresistible. Then, we crown these tender, flaky delights with a bright, zesty lemon glaze that adds a perfect touch of sunshine. People adore this dish not only for its incredible taste and delightful texture but also for its ability to transform an ordinary moment into something truly special. This recipe for Earl Grey Blackberry Scones With Lemon Glaze is designed to be accessible yet impressive, perfect for a leisurely weekend breakfast or a sophisticated brunch.

this Recipe

Ingredients:

• For the Earl Grey Blackberry Scones:

  • 3 cups (360g) all-purpose flour, plus more for dusting
  • 1/2 cup (100g) granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 12 tablespoons (1 1/2 sticks or 170g) unsalted butter, very cold and cut into 1/2-inch cubes
  • 1 cup (240ml) heavy cream, chilled
  • 2 Earl Grey tea bags (high quality, for best flavor)
  • 1 teaspoon vanilla extract (optional, but lovely)
  • 1 cup (about 150g) fresh blackberries, gently rinsed and patted dry (if using frozen, do not thaw)
  • 1 large egg, whisked with 1 tablespoon water or milk (for egg wash)
  • Coarse sparkling sugar, for sprinkling (optional, but adds a beautiful crunch)

• For the Lemon Glaze:

  • 1 1/2 cups (180g) powdered sugar (confectioners’ sugar), sifted
  • 3-4 tablespoons fresh lemon juice (from 1-2 lemons, depending on size)
  • 1/2 teaspoon lemon zest (optional, for extra citrus punch)

Part 1: Preparing the Earl Grey Infused Cream

1. Infuse the Cream: My journey to creating the most aromatic and flavorful Earl Grey Blackberry Scones With Lemon Glaze always starts here. Pour the chilled heavy cream into a small, microwave-safe bowl or a saucepan. If using a microwave, heat it for about 30-45 seconds, just until it’s warm but not boiling. If using a saucepan, heat gently over low heat until warm. You’re aiming for a temperature where you can comfortably touch it but it feels quite warm.
2. Steep the Tea: Place the two Earl Grey tea bags directly into the warm cream, ensuring they are fully submerged. Gently press them down with a spoon if necessary.
3. Chill and Steep: Cover the bowl or saucepan tightly with plastic wrap or a lid. Place it in the refrigerator and let the tea steep for at least 2 hours, or ideally, overnight. This prolonged steeping time is crucial for extracting the full, delicate bergamot flavor of the Earl Grey tea into the cream, which will be the heart of our scones. The cream needs to be thoroughly chilled again before proceeding, as cold fat is key to flaky scones. After chilling, remove and discard the tea bags, squeezing them gently to extract any remaining cream. The cream should have a lovely pale tan hue and a distinct Earl Grey aroma. If you’re adding vanilla extract, stir it into the infused cream now.

Part 2: Making the Scone Dough

4. Prepare Your Workspace and Preheat Oven: Before diving into the dough, make sure your kitchen is ready. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper. This will ensure your beautiful Earl Grey Blackberry Scones With Lemon Glaze don’t stick and bake evenly.
5. Combine Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt. Make sure these are thoroughly combined. A good whisking aerates the flour and distributes the leavening agents evenly, which is essential for a light, fluffy scone.
6. Cut in the Cold Butter: This is arguably the most important step for achieving those delightful, flaky layers in your scones. Add the very cold, cubed butter to the dry ingredients. Using your fingertips, a pastry blender, or a food processor (pulsing carefully), quickly cut the butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces of butter remaining. It’s vital that the butter remains as cold as possible throughout this process. The small pockets of butter will create steam in the oven, leading to those signature flaky layers. If the butter melts, you’ll end up with a denser, cake-like scone. Work quickly and avoid overworking the mixture with your hands, as the heat from your hands can melt the butter.
7. Add Infused Cream and Blackberries: Create a well in the center of the flour and butter mixture. Pour in the chilled Earl Grey infused cream. Gently stir with a fork or a rubber spatula until just combined. The dough will look shaggy and a bit dry in places, but don’t worry. Now, carefully fold in the fresh blackberries. If using frozen blackberries, add them directly from the freezer without thawing, and handle them very gently to prevent them from breaking apart and staining the dough too much. The goal here is to mix until the dry ingredients are just moistened; overmixing will develop the gluten in the flour, resulting in tough scones instead of tender ones. We’re aiming for a tender Earl Grey Blackberry Scone With Lemon Glaze, remember?
8. Gather the Dough: Turn the shaggy dough out onto a lightly floured surface. Gently bring the dough together with your hands, forming it into a cohesive ball. You might need to press it together a bit, but avoid kneading. We want to be gentle.

Part 3: Shaping and Baking the Scones

9. Shape the Dough: On your lightly floured surface, gently pat the dough into a thick disk, about 3/4 to 1 inch thick. You can also lightly roll it with a floured rolling pin if you prefer. For classic wedge-shaped scones, use a large, sharp knife to cut the disk into 8-12 wedges, depending on your desired size. For round scones, use a 2.5 to 3-inch round biscuit cutter. When cutting, press straight down and lift; do not twist the cutter, as twisting seals the edges and can prevent the scones from rising properly. Gather any scraps, gently pat them together, and cut out more scones until all the dough is used.
10. Arrange on Baking Sheet: Carefully transfer the cut scones to your prepared baking sheet, spacing them about 1 to 2 inches apart.
11. Egg Wash and Sparkling Sugar (Optional but Recommended): In a small bowl, whisk together the egg and water (or milk) for your egg wash. Lightly brush the tops of each scone with this mixture. This gives them a beautiful golden-brown color and a lovely sheen. If you’re using coarse sparkling sugar, sprinkle a generous amount over the tops of the egg-washed scones. This adds a delightful crunchy texture and sparkle that makes our Earl Grey Blackberry Scones With Lemon Glaze look even more appealing.
12. Bake the Scones: Place the baking sheet with the scones into the preheated oven. Bake for 18-22 minutes, or until the scones are beautifully golden brown on top and bottom, and a wooden skewer inserted into the center of a scone comes out clean. The cooking time can vary depending on your oven and the thickness of your scones, so keep an eye on them. You’ll notice them puffing up and spreading slightly, revealing their flaky layers. The aroma of Earl Grey will begin to fill your kitchen – a truly wonderful sign that our Earl Grey Blackberry Scones With Lemon Glaze are coming along perfectly.
13. Cool the Scones: Once baked, remove the baking sheet from the oven. Let the scones cool on the baking sheet for about 5 minutes before carefully transferring them to a wire rack to cool completely. It’s important for them to cool down before glazing, as a warm scone will melt the glaze, making it runny and absorbed rather than sitting prettily on top.

Part 4: Preparing the Lemon Glaze

14. Combine Glaze Ingredients: While your Earl Grey Blackberry Scones are cooling, let’s whip up that bright, zesty lemon glaze. In a medium bowl, whisk together the sifted powdered sugar, 3 tablespoons of fresh lemon juice, and the optional lemon zest. Sifting the powdered sugar is a small but important step, preventing lumps and ensuring a super smooth glaze.
15. Adjust Consistency: Start with 3 tablespoons of lemon juice and whisk well. The glaze should be thick enough to cling to a spoon but still pourable. If it’s too thick, add the remaining lemon juice half a teaspoon at a time until you reach the desired consistency. If you accidentally add too much lemon juice and it becomes too thin, simply whisk in a little more sifted powdered sugar. The perfect glaze will have a beautiful opaque look and a smooth, flowing consistency, not watery, but not paste-like. This vibrant lemon glaze will provide a stunning contrast to the subtle Earl Grey and sweet blackberry flavors.

Part 5: Glazing and Serving

16. Glaze the Scones: Once the scones are completely cool, it’s time for the final, delightful touch! You can either drizzle the lemon glaze over the scones using a spoon, letting it cascade down the sides in lovely rivulets, or you can gently dip the tops of the scones directly into the glaze for a more complete coating. Arrange the glazed scones back on the wire rack with a piece of parchment paper or foil underneath to catch any drips – this makes cleanup so much easier.
17. Allow Glaze to Set: Let the glazed Earl Grey Blackberry Scones sit for 15-20 minutes, or until the glaze has set and hardened slightly. This ensures a clean, non-sticky finish when you pick them up.
18. Serve and Enjoy: These Earl Grey Blackberry Scones With Lemon Glaze are truly best enjoyed the day they are baked. Their delicate texture and fresh flavors are at their peak. Serve them with your favorite cup of tea (Earl Grey, naturally!), or coffee for a truly indulgent breakfast, brunch, or afternoon treat. You’ll find the Earl Grey notes are subtle yet distinct, beautifully complementing the burst of sweet-tart blackberries, all brightened by that wonderful lemon glaze. They are an absolute delight, perfect for sharing, or for savoring all by yourself with a quiet moment and a warm beverage.
19. Storage: If you happen to have any leftovers (a rare occurrence, I assure you!), store the unglazed scones in an airtight container at room temperature for up to 2 days. Glazed scones can also be stored this way, but the glaze may soften slightly over time. For longer storage, you can freeze unbaked scone wedges on a baking sheet until solid, then transfer them to a freezer bag for up to 1 month. Bake them from frozen, adding a few extra minutes to the baking time, and then glaze once cooled. Enjoy every flaky, fruity, and fragrant bite!

Conclusion:

I sincerely hope you’ve enjoyed delving into the delightful world of these extraordinary scones as much as I’ve enjoyed sharing this recipe with you. If there’s one recipe I could urge you to try from my culinary adventures, it would undeniably be this one. The sheer elegance and symphony of flavors packed into each tender bite truly sets them apart. Imagine the sophisticated, slightly malty, and floral notes of Earl Grey tea infusing the delicate scone dough, perfectly complemented by the vibrant, juicy burst of tart blackberries. Then, as if that weren’t enough, a bright, zesty lemon glaze drizzles over the top, adding a sunny counterpoint that ties all the elements together into a truly unforgettable treat.

These aren’t just any scones; they are an experience. They are the kind of baked good that elevates a simple morning coffee or an afternoon tea into something utterly special and memorable. Every time I pull a batch of these beauties from the oven, my kitchen fills with an aroma that is at once comforting and wonderfully sophisticated. The tender crumb, the slightly crisp exterior, and the explosion of contrasting yet harmonious flavors make these scones an absolute must-try for any baking enthusiast or anyone looking to impress their guests (or simply treat themselves!) with something truly unique and utterly delicious. They strike that perfect balance between being comforting and surprisingly refined, making them suitable for virtually any occasion, from a casual weekend brunch to a more formal afternoon tea party.

Now, let’s talk about how to make these wonders even more spectacular, or how to put your own creative spin on them. While they are absolutely divine served warm, fresh from the oven, perhaps with a simple cup of hot Earl Grey tea to amplify the tea notes, there are countless ways to enjoy them. Consider pairing them with a dollop of rich clotted cream or a spoonful of homemade blackberry jam to further enhance the fruitiness. For a touch of extra decadence, a light dusting of powdered sugar or even some candied lemon zest over the glaze can add visual appeal and an extra layer of flavor.

Feeling adventurous? While the classic recipe for Earl Grey Blackberry Scones With Lemon Glaze is perfection, don’t hesitate to experiment! You could try swapping out the blackberries for other tart berries like raspberries or chopped cranberries, especially during the festive season. If you’re a fan of citrus, an orange or lime glaze could offer a different but equally delightful tang. For those who enjoy a little crunch, a handful of finely chopped pistachios or blanched almonds folded into the dough would add a wonderful textural contrast. You could also make them miniature for a delightful addition to a dessert platter or bake them as larger, individual scones for a truly substantial breakfast treat. Don’t be afraid to make them your own; baking is, after all, an expression of creativity.

I genuinely believe that once you try baking these yourself, you’ll understand why I rave about them so much. The satisfaction of creating something so elegant and delicious from scratch is incredibly rewarding. So, please, don’t just admire them from afar. Gather your ingredients, set aside an hour or two, and embark on this wonderful baking journey. I promise you, the effort will be richly rewarded with every bite of these exquisite scones. I absolutely can’t wait to hear about your baking experience! Did you stick to the original recipe, or did you venture into your own variations? What was your favorite part of enjoying these delightful treats? Share your triumphs, your photos, and your feedback with me – I love seeing your creations and hearing your thoughts. Happy baking, my friends!

Earl Grey Blackberry Scones With Lemon Glaze

Elevate your baking with these irresistible Earl Grey Blackberry Scones, featuring tender, flaky scone dough infused with aromatic Earl Grey tea, juicy fresh blackberries, and topped with a bright, zesty lemon glaze. Perfect for a sophisticated brunch or afternoon tea.

Prep Time
30 Minutes

Cook Time
20 Minutes

Total Time
50 Minutes

Servings
8-12 scones

Ingredients

• 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 (confectioners’ sugar), sifted
• 3-4 tbsp fresh lemon juice (from 1-2 lemons)
• 1/2 tsp lemon zest (optional)

Instructions

1. Step 1
   Pour chilled heavy cream into a small, microwave-safe bowl or saucepan. Heat for 30-45 seconds in microwave or gently over low heat until warm but not boiling.
2. Step 2
   Place two Earl Grey tea bags into the warm cream, ensuring they are fully submerged. Gently press down.
3. Step 3
   Cover tightly and refrigerate for at least 2 hours, or ideally overnight, to extract full bergamot flavor. The cream must be thoroughly chilled again. Remove and discard tea bags, squeezing gently. Stir in vanilla extract (if using).
4. Step 4
   Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
5. Step 5
   In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until thoroughly combined.
6. Step 6
   Add very cold, cubed butter to the dry ingredients. Using fingertips, a pastry blender, or food processor, quickly cut the butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces of butter remaining. Work quickly to keep butter cold.
7. Step 7
   Create a well in the center of the flour mixture. Pour in the chilled Earl Grey infused cream. Gently stir until just combined (dough will look shaggy). Carefully fold in the fresh (or frozen, unthawed) blackberries. Do not overmix.
8. Step 8
   Turn the shaggy dough out onto a lightly floured surface. Gently bring the dough together with your hands, forming it into a cohesive ball, avoiding kneading.
9. Step 9
   Pat the dough into a thick disk, about 3/4 to 1 inch thick. Cut into 8-12 wedges with a sharp knife, or use a 2.5-3 inch round biscuit cutter (press straight down, do not twist).
10. Step 10
    Carefully transfer the cut scones to the prepared baking sheet, spacing them 1 to 2 inches apart.
11. Step 11
    In a small bowl, whisk egg and water/milk for an egg wash. Lightly brush the tops of each scone. Sprinkle with coarse sparkling sugar if desired.
12. Step 12
    Place the baking sheet into the preheated oven. Bake for 18-22 minutes, or until beautifully golden brown and a wooden skewer inserted into the center comes out clean.
13. Step 13
    Remove from oven. Let the scones cool on the baking sheet for about 5 minutes, then transfer to a wire rack to cool completely before glazing.
14. Step 14
    While scones cool, in a medium bowl, whisk together the sifted powdered sugar, 3 tablespoons of fresh lemon juice, and optional lemon zest.
15. Step 15
    Start with 3 tablespoons of lemon juice and whisk well. Add remaining lemon juice half a teaspoon at a time if too thick, or a little more sifted powdered sugar if too thin, until the glaze is thick but pourable.
16. Step 16
    Once scones are completely cool, drizzle the lemon glaze over them using a spoon or dip the tops directly into the glaze. Arrange on a wire rack with parchment paper or foil underneath to catch drips.
17. Step 17
    Let the glazed scones sit for 15-20 minutes, or until the glaze has set and hardened slightly.
18. Step 18
    These scones are best enjoyed the day they are baked. Serve with your favorite cup of tea or coffee for an indulgent treat.
19. Step 19
    Store unglazed scones in an airtight container at room temperature for up to 2 days. Glazed scones can also be stored this way, but the glaze may soften. For longer storage, freeze unbaked scone wedges for up to 1 month; bake from frozen, adding extra minutes, then glaze once cooled.

Important Information

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.

December 13, 2025 by Melissa