Earlie Grey Blackberry Scones With Lemon Glaze
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)
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