Makes 16 scones. Keep all ingredients chilled until needed.
Ingredients
Scones
- 3.25 cup all-purpose flour — plus extra flour for kneading
- 0.3 cup granulated sugar
- 1.5 tbsp earl grey tea, ground until fine
- 2.5 tsp baking powder
- 0.5 tsp baking soda
- 1 tsp salt
- 0.75 cup cold unsalted butter
- 1 large egg, lightly beaten
- 0.75 cup cold buttermilk
- 1 cup fresh blackberries
- Extra buttermilk & granulated sugar to top scones before baking
Glaze
- 1 cup powdered sugar
- 1.5 tbsp lemon juice
- 1 tsp vanilla
- 1 lemon, the Zest of
Steps
- Preheat oven to 400 F. Move baking tray to upper 1/3 of the oven. Line a baking tray with parchment paper and set aside.
- Grind 1 1/4 tbs earl grey tea in a small blender or with a mortar and pestle.
- In a large mixing bowl, sift together flour, sugar, tea, baking powder, baking soda, and salt. Discard any pieces that don’t go through sieve with ease. Cut in butter using a pastry cutter or your fingers until the mixture is course and butter is pea-sized or smaller. Place dry mixture in the freezer or refrigerator for 5 minutes while you prepare the wet ingredients.
- In a small mixing bowl, combine egg and buttermilk and beat lightly with a fork. Rinse and dry the blackberries.
- Take the dry mixture out of the freezer or refrigerator. Mix wet and dry mixtures with a spoon until combined. Continue to combine with your hands until a soft dough is formed. Knead by folding the dough in half 3-5 times.
- Add blackberries and continue to fold until blackberries are combined. The blackberries may get crushed a bit, that’s okay. Add more flour as needed. Don’t overwork.
- Shape dough to a 1 inch thickness. Cut dough into 2 inch circles using a round pastry cutter or cut into 2 inch squares with a knife. Reshape excess dough, fold and re-cut.
- Place scones onto your prepared baking tray. Place tray in the freezer for 5 minutes so that the butter can firm up again.
- Brush scones with buttermilk and sprinkle with granulated sugar before placing in the oven. Bake for 16-20 minutes until tops are golden brown. Place scones on a metal rack with a piece of parchment paper underneath until scones are cool.
- Prep the glaze. Mix powdered sugar, lemon juice, vanilla and lemon zest with a fork until smooth. Add extra lemon juice or powdered sugar as needed until you get the right consistency.
- Drizzle glaze evenly onto the scones, allowing excess to drip onto the parchment paper. Let scones sit for 10-15 minutes until glaze sets.
- Serve as soon as possible. Scones will keep about 2 days. You can freeze extra scones (wrap in saran wrap) and reheat later as needed.