Lemon Blueberry Scone with Earl Grey Glaze

When people ask me what my favorite thing to bake is, I automatically respond with any dessert that is Earl Grey inspired! So I'm back with another Earl Grey inspired dessert recipe! Although the title highlights the lemon blueberry scone, the Earl Grey Glaze brings out a unique flavor that comes from the tea's fragrant oil of bergamot that is added to black tea.

This Lemon Blueberry Scone also takes a different approach from traditional scones that are commonly dry and crumbly. The greek yogurt brings out a soft, tender texture and the maple syrup adds a subtle sweetness in addition to the plump blueberries.

Finally, the Earl Grey Glaze comes together with only 4 simple ingredients. The blend of fragrant flavors complementing the fresh zest of lemons is perfect for a spring/summer day!

Pair this treat with coffee/tea as part of your breakfast, brunch, or afternoon snack!

---

Lemon Blueberry Scone with Earl Grey Glaze

Yields 6 scones

Ingredients

Lemon Blueberry Scone

1 1⁄2 cup all-purpose flour

1 Tbsp baking powder

1/4 tsp baking soda

1/2 tsp salt

1 1/2 Tbsp lemon zest (save 1/2 Tbsp for decoration)

6 Tbsp unsalted cold butter

2 eggs (1 for brushing)

3 Tbsp maple syrup

1/2 cup greek yogurt

1/2 cup blueberries

Earl Grey Glaze

1 cup + 2 Tbsp powdered sugar

1/2 Tbsp butter

1/2 cup milk

2 Earl Grey tea bags

Instructions

1. Preheat oven to 425˚F. Line baking sheet with parchment paper or silicone mat.

2. Sift the flour, baking powder, baking soda, and salt over a medium bowl and whisk together.

3. Add in 1 Tbsp of lemon zest and butter that is cut up into small cubes. Using two knives, cut in the butter pieces into the flour mixture until no large pieces remain. (~5mins)

4. Mix 1 egg, maple syrup, and greek yogurt in a separate bowl. Add the wet ingredients to the dry ingredients and stir with a rubber spatula to form a dough.

5. Gently fold in the blueberries.

6. On a lightly floured surface, transfer the dough and roll it out to form a rectangular shape. Cut the dough into 6 rectangles. Use the flat edge of the knife to form edges.

7. Transfer the scones onto the baking pan. Brush the scones with the remaining egg (beaten).

8. Bake in pre-heated oven for 14 minutes, or until scones display a golden brown color. Let it rest on a cooling rack for 5-10 minutes.

Earl Grey Glaze

1. Warm up milk for 30 seconds in the microwave or on a stove until warm to touch. Seep Earl Grey tea bags for 15 minutes. Use a spoon to squeeze out extract from the tea bags.

2. Sift powdered sugar into a medium bowl. Add butter and 4 Tbsp of Earl Grey infused milk. Combine together with a hand mixer.

3. If there are clumps of butter, place in microwave for 15 seconds and mix together after until smooth.

Assemble

1. Add a spoon of Earl Grey Glaze on scones. Top with remaining 1/2 Tbsp of lemon zest.

2. Enjoy!

Please let me know if you’ve tried this recipe below in the comments or through Instagram (@thebakedspot)! I’d love to see your beautiful creations!