blackberry earl grey scones (with rye flour)
*round scones were made with rye flour and fresh blackberries // triangle scones used all AP and frozen blackberries!!
Scones are always a good idea. Quick to whip up and easily customizable!! I love making them for breakfast, brunch, or an afternoon snack. These use blackberries, a bit of rye flour (for some heartiness), and are topped with an earl grey glaze. Feel free to swap in any kind of berry you’d like. I always find that frozen berries work best in scones, as they don’t squish and juice as you’re mixing them up, but fresh will work too!
Scones are always best when served fresh, or be sure to warm them slightly if serving the day after!
blackberry earl grey scones
yields: about 10 scones
ingredients
1/2 cup (60 mL) milk
1/4 cup full fat sour cream
1 large egg
1 1/2 cups (181g) all purpose flour
1 cup (125 g) rye flour (simply use all purpose flour here if you don’t have rye!)
1/2 cup (100g) granulated sugar
1/2 tsp baking soda
1 tsp baking powder
1/8 tsp salt
1/2 cup cold salted butter (if using unsalted, bump salt measurement up to 1/2 tsp)
1 cup blackberries, frozen if possible (*if large, slice them in half)
topping:
milk
coarse sugar
earl grey glaze
1 bag finely ground earl grey tea (if using looseleaf, you may need to grind it down a bit in a mortar and pestle so that it’s not too coarse!)
1 cup (120 g) powdered sugar
1-2 tablespoons milk, as needed
to make the scones
Preheat the oven to 400 degrees F. Line a large baking sheet with a silicone baking mat or parchment and set aside.
In a liquid measuring cup, measure the milk and sour cream. Add the egg and mix together with a fork, then set aside.
In a large mixing bowl, whisk the flours, sugar, baking soda, baking powder, and salt together. Use a pastry cutter or fork to “cut in” the butter, until it resembles coarse crumbs. Toss the blackberries into the mixture. Pour milk-egg mixture overtop, and stir together with a wooden spoon until a shaggy dough forms.
Dump the dough onto a lightly floured counter, and gently press together. Fold the dough over itself and press together to help the flaky layers form. Divide the dough into 2 halves, and press each into a circle about 1 inch thick. Cut each one into 4 triangles. Transfer to the baking sheet. Brush with a bit of milk and sprinkle with coarse sugar for an added crunch.
Alternatively, press into a single circle, and cut into 8 squares.
Bake for 15-17 minutes, or until golden brown. Remove and allow to cool slightly on a cooling rack before glazing and serving.
to make the glaze
In a small bowl, mix together the tea, powdered sugar, and milk, adjusting the consistency as needed for your desired glaze thickness. Glaze scones when slightly warm and serve immediately.
tips:
I like baking my scones at 400 so they get a nice crisp outside, but the inside will still be soft.
Cutting them in triangles is the most efficient, and you don’t have to work rework any dough! But any shape will do.
I prefer using frozen berries as they don’t squish and juice as much as fresh. If using fresh, try and work as quick as possible to avoid letting the dough get soggy.
happy scone making!
