Скачать или смотреть Tea Time Just Got Better with These Earl Grey Lemon Blueberry Scones | Full Recipe

These Earl Grey Lemon Blueberry Scones are soft, buttery, and lightly accented with the delicate floral notes of tea. Bright lemon zest and juicy blueberries add a refreshing twist, making them perfect for a cozy morning. Simple to make and bursting with flavor in every bite!

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EQUIPMENT
Baking Sheet
Pastry cutter

INGREDIENTS
2 Cups Flour
½ Cup Sugar
2 ½ tsp Baking powder
½ tsp Salt
½ Cup Heavy cream or buttermilk
1 large egg
1½ tsp Vanilla
½ Cup Unsalted butter frozen
2 bags Earl grey tea
1 Cup Blueberries washed
Zest of 1 lemon
2 Tbsp Heavy cream or milk for brushing

INSTRUCTIONS
Preheat the oven to 400°F.
Mix together the flour, sugar, salt, and baking powder in a large bowl. Set aside.
In a small bowl, mix together the buttermilk, egg, and vanilla. Set aside.
Add the frozen butter to the dry ingredients. Using a pastry cutter, cut the butter into flour mixture until it resembles bread crumbs.
Add in the bags of tea, lemon zest, and blueberries, mixing until the blueberries are coated in flour.
Pour the wet ingredients into the dry. Mix with a spoon and then finish off by gently kneading with your hands until a cohesive dough has formed. *Note: This is really less of a kneading motion and more pressing the dough together until it starts to come together.
Press into an 8 inch disk and cut into 8 equal triangles.
Arrange on a silpat or parchment covered sheet tray and brush the tops with more heavy cream.
Bake until golden brown for ~25 minutes.
Remove from the oven and transfer to a wire rack to cool.
Enjoy warm and store in an airtight container for up to 5 days.

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