Elevate your breakfasts with these Earl Grey Lemon Blueberry Scones.
There’s something irresistibly cozy about the combination of Earl Grey tea, bright lemon zest, and juicy blueberries—especially when wrapped up in a tender, buttery scone. These Earl Grey Lemon Blueberry Scones bring a subtle floral depth from the tea, a pop of citrus, and bursts of sweet berries in every bite. Perfect with your morning coffee (or tea) or an afternoon snack break, they’re simple to make and even easier to love.
A few notes:
- Make your own buttermilk: To make your own buttermilk, add a ½ teaspoon of lemon juice to a ½ cup of milk or heavy cream and then let it sit for a few minutes before using. I use this hack almost anytime a recipe calls for buttermilk since it’s really hard to use up an entire container before it goes… more sour…?
- Keep your butter and milk cold: I always cube my butter and then place it in the freezer for at least 10 minutes before using it in this recipe. Also, keep both the butter and the milk in the fridge/freezer so they stay as cold as possible. This helps to ensure that the scones end up light and fluffy instead of heavy and dense.
- Press don’t knead: Kneading your scone dough to much while you’re trying to bring them together can result in flat, tough scones. Instead, gently press the dough together as the flour hydrates and stop as soon as you’re able to get a cohesive dough ball.
- Re-heating: If you’re not having these earl grey lemon blueberry scones fresh out of the oven, pop them in a toaster oven to re-crisp the tops before serving.
- Add a topping of your choice: This is definitely optional. If you’re looking to add a little extra crunch, try adding a sprinkle of Demerara sugar. If you’re looking to add a little more flavor, try a lemon or vanilla glaze:
- Lemon Glaze:
- 1 Cup Powdered Sugar
- 1/2 Lemon, juiced
- Vanilla Glaze:
- 1 Cup Powdered Sugar
- 1 tsp Vanilla
- 1-2 Tbsp Milk
- Lemon Glaze:
Looking for a healthier scone option? Try these Whole Wheat Lemon Blueberry Scones!
Earl Grey Lemon Blueberry Scones
These Earl Grey Lemon Blueberry Scones are soft, buttery, and lightly accented with the delicate floral notes of tea. Bright lemon zest and juicy blueberries add a refreshing twist, making them perfect for a cozy morning. Simple to make and bursting with flavor in every bite!
Equipment
- Baking Sheet
- Pastry cutter
Ingredients
- 2 Cups Flour
- ½ Cup Sugar
- 2 ½ tsp Baking powder
- ½ tsp Salt
- ½ Cup Heavy cream or buttermilk
- 1 large egg
- 1½ tsp Vanilla
- ½ Cup Unsalted butter frozen
- 2 bags Earl grey tea
- 1 Cup Blueberries washed
- Zest of 1 lemon
- 2 Tbsp Heavy cream or milk for brushing
Instructions
- Preheat the oven to 400°F.
- Mix together the flour, sugar, salt, and baking powder in a large bowl. Set aside.2 Cups Flour, ½ Cup Sugar, 2 ½ tsp Baking powder, ½ tsp Salt
- In a small bowl, mix together the buttermilk, egg, and vanilla. Set aside.½ Cup Heavy cream or buttermilk, 1 large egg, 1½ tsp Vanilla
- Add the frozen butter to the dry ingredients. Using a pastry cutter, cut the butter into flour mixture until it resembles bread crumbs.½ Cup Unsalted butter
- Add in the bags of tea, lemon zest, and blueberries, mixing until the blueberries are coated in flour.2 bags Earl grey tea, Zest of 1 lemon, 1 Cup Blueberries
- Pour the wet ingredients into the dry. Mix with a spoon and then finish off by gently kneading with your hands until a cohesive dough has formed. *Note: This is really less of a kneading motion and more pressing the dough together until it starts to come together.
- Press into an 8 inch disk and cut into 8 equal triangles.
- Arrange on a silpat or parchment covered sheet tray and brush the tops with more heavy cream.2 Tbsp Heavy cream or milk
- Bake until golden brown for ~25 minutes.
- Remove from the oven and transfer to a wire rack to cool.
- Enjoy warm and store in an airtight container for up to 5 days.
Notes
- Make your own buttermilk: To make your own buttermilk, add a ½ teaspoon of lemon juice to a ½ cup of milk or heavy cream and then let it sit for a few minutes before using. I use this hack almost anytime a recipe calls for buttermilk since it’s really hard to use up an entire container before it goes… more sour…?
- Keep your butter and milk cold: I always cube my butter and then place it in the freezer for at least 10 minutes before using it in this recipe. Also, keep both the butter and the milk in the fridge/freezer so they stay as cold as possible. This helps to ensure that the scones end up light and fluffy instead of heavy and dense.
- Press don’t knead: Kneading your scone dough to much while you’re trying to bring them together can result in flat, tough scones. Instead, gently press the dough together as the flour hydrates and stop as soon as you’re able to get a cohesive dough ball.
- Re-heating: If you’re not having these earl grey lemon blueberry scones fresh out of the oven, pop them in a toaster oven to re-crisp the tops before serving.
- Add a topping of your choice: This is definitely optional. If you’re looking to add a little extra crunch, try adding a sprinkle of Demerara sugar. If you’re looking to add a little more flavor, try a lemon or vanilla glaze:
- Lemon Glaze:
- 1 Cup Powdered Sugar
- 1/2 Lemon, juiced
- Vanilla Glaze:
- 1 Cup Powdered Sugar
- 1 tsp Vanilla
- 1-2 Tbsp Milk
- Lemon Glaze:
