Earl Grey Infused Blackberry Scones

One of my favorite late-summer rituals is walking through the woods near my home to gather plump, sun-warmed blackberries. There’s something magical about bringing those berries back to the kitchen and baking them into a treat that celebrates the season. In these Earl Grey infused blackberry scones, the bright, citrusy notes of bergamot mingle beautifully with the sweetness of freshly picked fruit, making each bite taste like a little piece of the woods brought to the tea table.

The secret lies in infusing the milk with Earl Grey before adding it to the dough! This simple step layers in a gentle, fragrant depth that makes these scones truly special. Drizzle them with a light tea-infused glaze or dust with powdered sugar, and you have a bakery-worthy addition to your table.

Ingredients

• 1 cup milk (whole or 2%)
• 2 Earl Grey tea bags
• 2 cups all-purpose flour
• 1/3 cup granulated sugar
• 1 tbsp baking powder
• 1/4 tsp salt
• 1/2 cup (1 stick) cold butter cubed (salted or unsalted)
• 1 large egg
• 1 cup fresh blackberries (or frozen, unthawed)
• Zest of 1 lemon
• 1 tsp vanilla extract

Glaze (optional):

• 1 cup powdered sugar
• 2 tbsp reserved Earl Grey-infused milk 

Instructions

Infuse the milk
The night before, gently warm the milk in a small saucepan. Turn off the stove. Add the Earl Grey tea bags, cover and let cool. Keep in refrigerator over night. Remove and gently squeeze the bags.

Make the dough
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. In a large bowl, whisk together the flour, sugar, baking powder, and salt. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. 

In a separate bow, whisk together the Earl Grey infused milk, egg, lemon zest, and vanilla. *Reserve 2 tbsp of the infused milk for the glaze.

Pour the wet ingredients into the dry mixture and stir gently until combined. 

Gently fold in the blackberries to avoid crushing them. Mix just until combined—the dough should be soft and slightly sticky. 

Shape and bake
Place the dough on the lined baking sheet and shape it into a disc about 1-thick. Cut into 8 wedges. If you prefer to have round scones, transfer the dough onto a floured surface and shape it into a disc about 1-inch thick. use a round cutter to form scones.

Bake for 15–20 minutes, until golden brown.

Glaze and serve
Whisk powdered sugar with 2 Tbsp of the reserved infused milk until smooth. Once scones have cooled, drizzle over scones for a finishing touch. A dust of powdered sugar will be just fine as well.

As the days begin to soften into late summer and early autumn, these Earl Grey blackberry scones feel like the perfect companion—warm, fragrant, and touched with the sweetness of the season’s last berries. Pair them with a steaming cup of tea, and you have a simple way to savor the turning of the seasons.