Earl Grey Raspberry Scones

Step into a world of subtle sophistication with these Earl Grey Raspberry Scones—a delightful twist on a classic that’s perfect for tea time or any time you need a little baked bliss. Infused with the floral, citrusy notes of Earl Grey tea and studded with juicy, tart raspberries, these scones strike a balance of tender crumb and fruity pop. Inspired by a love for unique flavour pairings, this recipe transforms a simple scone into something special with minimal effort. Whether you're indulging in a peaceful morning or enjoying them with friends over a hot cup of tea, these scones are poised to take centre stage. Let’s bake something wonderful!

Recipe Details
Servings: 8 scones
Prep Time: 15 minutes
Cook Time: 18-20 minutes
Total Time: 35 minutes

Ingredients

For the Scones:

• 2 cups (240g) all-purpose flour
• 1/3 cup (65g) granulated sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 2 tsp loose Earl Grey tea leaves (or contents of 2 tea bags, finely ground)
• 6 tbsp (85g) cold unsalted butter, cut into small cubes
• 1/2 cup (120ml) heavy cream, plus extra for brushing
• 1 large egg
• 1 tsp vanilla extract
• 1 cup (120g) fresh raspberries (or frozen, unthawed)

For the Lemon Glaze (Optional):

• 1/2 cup (60g) powdered sugar
• 1-2 tbsp (15-30ml) fresh lemon juice

Instructions

1. Preheat Oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Mix Dry Ingredients: In a large bowl, whisk together flour, sugar, baking powder, salt, and ground Earl Grey tea leaves.
3. Cut in Butter: Add the cold butter cubes and use a pastry cutter or your fingers to work it into the flour mixture until it resembles coarse crumbs with pea-sized butter pieces.
4. Combine Wet Ingredients: In a small bowl, whisk together heavy cream, egg, and vanilla extract. Pour into the dry mixture and stir until just combined—don’t overmix.
5. Add Raspberries: Gently fold in the raspberries, being careful not to crush them too much (some breakage is okay for pretty streaks).
6. Shape and Cut: Turn the dough onto a lightly floured surface and pat it into a 1-inch-thick circle (about 8 inches wide). Cut into 8 wedges and transfer to the prepared baking sheet. Brush the tops lightly with extra cream.
7. Bake: Bake for 18-20 minutes, or until the edges are golden and the scones are set. Let cool on the sheet for 5 minutes, then transfer to a wire rack.
8. Glaze (Optional): Whisk powdered sugar and lemon juice until smooth. Drizzle over cooled scones for a zesty finish.

And there you have it—Earl Grey Raspberry Scones that bring a touch of elegance to your table with every tender, tea-scented bite. The delicate aroma of Earl Grey paired with those bursts of raspberry makes these scones a quiet luxury, whether you savoured them warm from the oven or saved a few for an afternoon treat. They’re perfect as-is, but feel free to slather on some clotted cream, pair them with your favourite jam, or tweak the tea for a new twist. You’ve just baked a little magic—enjoy it, and maybe share the secret (or not)!