Earlie Grey Blackberry Scones With Lemon Glaze

 Scones

• 1 ½ Tbsp. Tumblewood's Earlie Grey Dawn black tea

• 3 ¼ cups all-purpose flour

• 1/3 cup sugar

• 1 ½ tsp baking powder

• ½ tsp baking soda

• 1 tsp salt

• ¾ cup cold butter – cut into small cubes

• 1 large egg

• ¾ cup cold buttermilk

• 1 cup blackberries – rinsed and dried

• 1 -2 Tbsp ice water (if necessary)

Glaze

• Zest and juice of 1 lemon

• 1 cup powdered sugar

• 1 tsp vanilla

*Finely grind tea in a pestle and mortar or blender

*Sift together tea and all other dry ingredients. (Some tea will be discarded as it will be too coarse to go through sieve)

*Add cold butter and cut into flour mixture with a pastry blender or food processor until butter pieces are incorporated and pea-sized or smaller. Place dry ingredients in freezer while mixing liquid ingredients.

*In a bowl, combine egg and cold buttermilk.

*Remove dry ingredients form freezer and add buttermilk and egg mixture. Mix with spoon until combined.

*At this point you may need to add a little ice water. Sprinkle into dough until it comes together. Fold dough over with hands a few times.

*Add in blackberries, gently combining into dough. It’s ok if some are crushed. Add a bit more flour, if needed.

*Shape dough into 1 inch think circle and cut into 8 pie-shaped pieces.

*Place onto a baking sheet or pizza stone covered with parchment paper. Be sure to leave a space between each scone to get nice crispy edges.

*Brush tops with a little buttermilk and sprinkle with granulated sugar.

*Bake for 20 – 25 minutes at 400 degrees.

*While scones are baking prepare glaze by mixing all ingredients until well combined.

*When scones tops are lightly golden brown, remove from oven to baking racks. Cool for 15 minutes and drizzle glaze over scones.

*Enjoy with a cup of Tumblewood tea as soon as possible!

*Recipe adapted from Earl Grey Blackberry Scones from beginningwithbergamot.com