Earl Grey + Raspberry Scones


 Prep Time : 10 Minutes | Cook Time : 20 Minutes | Total Time : 1 Hour | Difficulty : Easy

Hello my lovelies! We’ve all been there. Made a cup of tea. Been distracted. Come back to find it cold and unappealing. Instead of tipping it down the sink, make yourself something delicious. Grab some berries from the freezer and throw together these delicious scones. A cup of tea and a snack in one go. With a little lemon drizzle. Which improves everything. The raspberries will make these scones a little less structurally sound but it’s worth it for the bursts of bright flavour.

If you don’t have a cup of cold tea around, make one up using hot water and leave to cool completely.

Heat the oven to 220C (425F). Put a clean cookie sheet in the oven to warm up. In a large bowl combine the flour, baking powder, salt, cardamom and sugar. Using a box grater, shred the butter into the bowl.

Rub the butter into the dry ingredients until it’s almost combined. Leave some little nubbins.

Add the raspberries and toss to coat them a little in flour and distribute them.

Add the cold tea. Make sure it is properly cold. Using your hands gently bring it together into a dough. Don’t mix it completely just yet. It will be very cold and a bit more squishy because of the raspberries

Tip the dough out onto a floured surface. Flour your hands and gently pat the dough out and fold it like a letter. Do this 3 or four times. Flour your hands as you need to.

Pat the dough out into a circle about an inch high. Cut into 8 wedges with a sharp knife.

Get the hot cookie sheet out and rest it on a rack so it stays hot. Quickly pop the scones onto the sheet. There should be a little sizzle.

Bake the scones for 18 to 20 minutes until well risen and golden. They should be craggy and crisp on the outside. We need to cook them a bit longer because the frozen raspberries make the dough very cold.

Let the scones cool on a wire rack. A little lemon drizzle never hurt anyone. Mix the glaze ingredients and use a spoon or zip lock bag with the corner cut off to give each scone a little lemony kick. A cup of tea and a scone in one go. You can’t do better than that.

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Earl Grey + Raspberry Scones


Prep Time : 10 mins | Cook Time : 20 mins | Total Time : 1 hour | Difficulty : Easy | Makes : 8 medium scones

Fluffy buttery scones infused with earl grey tea and studded with sharp raspberries.

Ingredients:

  • 2 cups (280 grams) all purpose flour
  • 4 teaspoons baking powder
  • pinch salt
  • 1/2 teaspoon cardamom
  • 2 tablespoons brown sugar
  • 2/3 cup frozen raspberries.
  • 6 tablespoons (85 grams) unsalted butter
  • 3/4 cup  (185 mls) cold strong earl grey tea

To drizzle:

  • 1/4 cup icing sugar
  • lemon juice

– If using metric cups, reduce volume measures by 1 tablespoon for every cup of dry or liquid ingredients – 

Equipment:

  • Bowl and hands
  • Baking sheet

Directions:

Heat the oven to 220C (425F). Put a clean cookie sheet in the oven to warm up. In a large bowl combine the flour, baking powder, salt, cardamom and sugar. Using a box grater, shred the butter into the bowl.

Rub the butter into the dry ingredients until it’s almost combined. Leave some little nubbins. Add the raspberries and toss to coat them a little in flour and distribute them. Add the cold tea. Using your hands gently bring it together into a dough. Don’t mix it completely just yet.

Tip the dough out onto a floured surface. Flour your hands and gently pat the dough out and fold it like a letter. Do this 2 or 3 times. Pat the dough out into a circle about an inch high. Cut into 8 wedges with a sharp knife.

Get the hot cookie sheet out and rest it on a rack so it stays hot. Quickly pop the scones onto the sheet. There should be a little sizzle. Bake the scones for 18-20 minutes until well risen and golden. They should be craggy and crisp on the outside.

Let the scones cool briefly on a wire rack. Mix the glaze ingredients and use a spoon or zip lock bag with the corner cut off to give each scone a little lemony kick.

Cook’s Notes:

  • If you don’t have raspberries on hand, these scones are delicious with blueberries or blackberries
  • Make sure the tea is completely cold before using

 – These scones are best the day they are made, but will freeze well for up to 3 months – 

© 2017 The Winsome Baker. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

6 thoughts on “Earl Grey + Raspberry Scones

  1. Oh my! Hubby just made these, he used blueberries … these won’t make it to morning tea tomorrow! What I really like about these, they are yummy cold! Bonus points for portability, no need to find a heat source to smash these back with a thermos of tea.

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