These blackberry scones are light, fluffy, and the ultimate weekend treat. After talking about making these scones for the past two weeks, I finally took a little break last Sunday afternoon to make the first batch of scones.
I’d seen quite a few recipes featuring earl grey tea, and since I love the lighter caffeine-free version from Twinings called Lady Grey I decided to try it out.
While I used fresh blackberries, you can easily add a few tablespoons of your favorite Blackberry jam to this recipe, and for a bolder bergamot flavor using Earl Grey in the recipe is also an option.
I’ve always had to use a substitute for heavy cream in my recipes in the past, but last week I discovered a delicious dairy-free heavy cream from Califa Farms at our local Earthfare along with the return of our favorite goat butter. While I’ve enjoyed the lactose-free butter from Green Valley (I’m still obsessed with their lactose-free sour cream) that is available at most grocery stores including Whole Foods and Earthfare, I’ve really missed goat butter.
— Blackberry Lady Grey Scones —
Ingredients —
- 3/4 cup Heavy Cream (I use a dairy-free heavy cream from Califa Farms)
- 4 Lady Grey teabags (Twinings)
- 2 1/2 cups All-Purpose Flour
- 1/2 cup White Sugar
- 2 tsp Baking Powder
- 7 tbsp (100g) cold goat butter (cut into small cubes)
- 1 1/2 tsp Vanilla bean paste
- 3/4 cup Fresh Blackberries (washed)
- Bee’s Knees Meyer Lemon Honey (for drizzling)
Directions —
Add cream to a small saucepan over medium heat. Heat until just beginning to bubble. Place 3 earl grey tea bags in, then place them on a cool burner to steep for 1 hour. After 1 hour, remove the tea bags, squeezing them against the side of the pan to release all the stepped cream out of them, then place the steeped cream back in the fridge for another hour.
Prepare a baking sheet with a silicone baking mat, or parchment. In a large mixing bowl (or in your Kitchenaid mixer if you have one) combine flour, sugar, baking powder, and the contents of 1 teabag. Mix well to combine.
Add in cold butter cubes, and mix until crumbly about the size of peas. Add in the blackberries and continue to mix.
Add the vanilla bean paste to steeped cream and stir to combine.
Pour the cream mixture into the bowl and combine. Your dough should be moist but not too moist.
Flour a clean surface, and turn the dough out onto a well-floured work surface. {at the dough to get it to form a smooth dish that is about 1″ thick. Using a bench scraper, cut the dough into 8 wedges. Transfer the wedges, spaced apart, onto a baking sheet, and place into the refrigerator for at least 30 minutes.
Preheat oven to 400F.
Remove the scones from the fridge, place them into the oven, and bake for about 18-22 minutes.
Remove from oven and drizzle with Meyer Lemon Honey if desired.
For a hint of citrus, I like to drizzle my scones with this Meyer Lemon Honey which is the ‘bee’s knees’. I’m so excited to be able to offer a code for 10% off any of the products from Brooklyn, NYC-based Bushwick Kitchen. Just enter the code: THEAVIDPEN at checkout.
YUM!!!