🫐 Blackberry Scones with Earl Grey Icing

Flaky, buttery, and layered with fresh blackberries, these Blackberry Scones are bursting with bright flavor and crowned with a fragrant Earl Grey–infused glaze. A whisper of lemon zest and edible flowers make them as beautiful as they are delicious—perfect for brunch, tea time, or a cozy weekend bake.

Yields: 6 scones
Prep Time: 20 mins (plus 1 hour chilling)
Bake Time: 30–33 mins
Total Time: ~1 hour 55 mins

🧾 Ingredients

For the Blackberry Scones:

7 ½ tbsp unsalted butter, diced and chilled
½ cup whole Greek yogurt
1 large egg
1 tsp vanilla extract
Zest of 1 lemon
1 ½ cups all-purpose flour
⅓ cup granulated sugar
1 ½ tsp baking powder
½ tsp kosher salt
1 cup sliced fresh blackberries
1 ½ tbsp heavy cream or whole milk (for brushing)
1 tbsp raw sugar (for topping)

For the Earl Grey Icing:

3 tbsp whole milk
1 Earl Grey tea bag
¾ cup powdered sugar
Pinch of salt
Optional: purple food coloring
Optional: dried edible flowers for garnish

👩‍🍳 Instructions

1. Prepare the Dough

Dice the unsalted butter into small cubes and place in the freezer to chill.
In a medium bowl, whisk together the Greek yogurt, egg, vanilla extract, and lemon zest. Refrigerate to keep cold.

2. Combine Dry Ingredients

In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
Add in the chilled butter. Using your fingertips, gently rub the butter into the flour until the mixture resembles coarse sand with some pea-sized chunks.

3. Bring the Dough Together

Add the yogurt mixture into the dry ingredients. Mix gently with a fork until a shaggy dough forms.
Turn the dough out onto a lightly floured surface. Press into a 9 x 8-inch rectangle, about ½ inch thick.

4. Laminate with Blackberries

Spread half of the sliced blackberries over one half of the dough.
Fold the dough in half like a book. Gently press down to form a new 9 ½ x 7 ½-inch rectangle.
Scatter the remaining blackberries on one half, fold again, and press gently to seal the layers.

5. Chill the Dough

Wrap the layered dough in plastic wrap and freeze for 1 hour.

6. Bake the Scones

Preheat the oven to 350°F (175°C).
Cut the chilled dough into 6 equal pieces and place them on a parchment-lined baking sheet, spacing them 2 inches apart.
Brush the tops with heavy cream and sprinkle with raw sugar.
Bake for 30–33 minutes, until golden brown and cooked through.
Transfer to a wire rack to cool.

7. Make the Earl Grey Icing

Microwave the milk in a small bowl for 30 seconds. Steep the Earl Grey tea bag in the hot milk for 10 minutes.
Discard the tea bag, then whisk in the powdered sugar and salt until smooth.
Add a drop of purple food coloring, if using.

8. Glaze & Decorate

Once the scones are mostly cooled, drizzle or spread a layer of Earl Grey icing over each.
While the icing is still wet, sprinkle with dried edible flowers.

🌸 Pro Tips

Chill is key: Freezing the dough ensures flaky layers and helps prevent berry bleed.
Handle gently to preserve the scone’s tender crumb.
Use fresh blackberries and slice them to prevent bursting and sogginess.

☕ Perfect Pairings

A hot cup of Earl Grey or chamomile tea
Lemon curd or clotted cream on the side
A mimosa for a brunch-worthy upgrade

Blackberry Earl Grey Scones