Miniature Lemon Blueberry Scones with Earl Grey Glaze
Lemon Blueberry Scones
Dainty, buttery scones bursting with fresh blueberries and topped with a fragrant tea-infused glaze.
Nutrition (per serving)
There is something inherently sophisticated about a tea-time gathering with friends. These miniature lemon blueberry scones are the crown jewel of any ladies' brunch, offering a delicate balance of bright citrus and sweet, popping berries. They are intentionally sized for easy snacking between sips of tea and lively conversation, ensuring they look as beautiful on a tiered stand as they taste.
What truly sets these scones apart is the Earl Grey glaze. By infusing the icing with the subtle bergamot notes of the tea, you add a layer of floral complexity that feels incredibly high-end. Serve them warm with a bit of clotted cream or lemon curd, and you have a spread that would rival the finest London tea rooms. They are simple to prepare but leave a lasting impression on your guests.
Ingredients
- All-purpose flour:2 cups
- Granulated sugar:1/3 cup
- Baking powder:1 tbsp
- Salt:1/2 tsp
- Unsalted butter, cold and cubed:1/2 cup
- Heavy cream, cold:1/2 cup
- Large egg:1 piece
- Fresh blueberries:1/2 cup
- Lemon zest:1 tbsp
- Confectioners' sugar:1 cup
- Strongly brewed Earl Grey tea:2 tbsp
Instructions
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Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
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In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, and salt.
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Add the cold, cubed butter to the flour mixture. Using a pastry cutter or your fingertips, work the butter in until the mixture resembles coarse crumbs with some pea-sized pieces remaining.
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Gently fold in the fresh blueberries and lemon zest until evenly distributed.
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In a separate small bowl, whisk together the heavy cream and the egg. Pour the wet ingredients into the dry mixture.
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Stir with a fork until a shaggy dough begins to form. Do not overmix; the dough should just come together.
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Turn the dough out onto a lightly floured surface. Gently pat it into a circle about 1 inch thick.
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Using a small round cutter or a knife, cut the dough into 12 small circles or wedges and place them on the prepared baking sheet.
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Bake for 12-15 minutes, or until the tops are lightly golden brown. Transfer to a wire rack to cool slightly.
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To make the glaze, whisk the confectioners' sugar with the brewed Earl Grey tea until smooth. Drizzle over the warm scones before serving.
Tips & Notes
- Keep your butter and cream as cold as possible; this is the secret to a flaky scone texture.
- If using frozen blueberries, do not thaw them first, as they will streak the dough with purple.
- Brew the Earl Grey tea very strong—use two tea bags for half a cup of water—to ensure the flavor comes through the sugar.
