Blueberry Earl Grey Scones

These delicious blueberry earl grey scones are complimented with a robust cardamom and lemon zest glaze! This is definitely not your average scone.

I love blueberry scones and I often enjoy them with a cup of earl grey tea. This flavor combination so pairs so perfectly together, I thought, why not create a scone with both of these complimentary notes? I also added cardamom and lemon zest which really brings out the flavors and something special to this recipe.





Scones:

  1. 3 c all purpose flour

  2. 2 tbsp flax meal

  3. 2 tbsp water

  4. 1 tbsp baking powder

  5. 3/4 c brown sugar (the scone itself is not super sweet since I like to add lots of the glaze on top!)

  6. 3/4 c milk (I used soy vanilla milk)

  7. 1 tsp vanilla

  8. 4 tbsp butter (I used earth balance butter)

  9. 2 tbsp canola oil

  10. 1/8 tsp salt (optional - I use salted butter so sometimes I don't feel the need to add additional salt)

  11. 2 cardamom pods crushed into powder

  12. 1/2 c blueberries (feel free to add as many as you like!)

Glaze:

  1. 1.5 c powdered sugar

  2. 2.5 tbsp steeped earl grey tea

  3. 1/2 tbsp lemon zest

  4. 2 tbsp cream cheese softened

  5. 2 cardamom pods crushed into powder





Scones:

  1. Start off by steeping some earl grey tea and leaving it to the side until you're ready to incorporate it.

  2. Mix together your 2 tbsp of flax meal with your 2 tbsp of water and set it aside to thicken and form into a gel-like consistency. This will be our flax "egg" - a great egg replacement in vegan desserts.

  3. In a bowl, mix together your 2 c of flour, baking powder, and brown sugar

  4. Add your 4 tbsp of cold butter to the the mixture, and using your hands, mix everything together well. The flour should form clumps with the butter. This is what we want!

  5. Now add in your vanilla extract, milk, canola oil, flax "egg," salt, and cardamom, and mix well with a rubber spatula (the batter will be too wet to mix by hand)

  6. You can now add in your final cup of flour and mix until just combined.

  7. Fold your blueberries into the dough but make sure not to overmix! Just softly fold it into the dough - otherwise your blueberries will burst and color your dough.

  8. Shape your dough into a flat circle (almost like the shape and thickness of a cake) and cut it into 8 pieces.

  9. Pop your scones into the oven for about 20 - 22 minutes at 400 degrees.

  10. Cool your scones before adding your glaze.

Glaze:

  1. Simply combine all of your ingredients in a separate bowl and mix well with a fork or whisk.

  2. Lightly drizzle glaze on top of your scones

  3. Note: make sure your cream cheese is softened before adding it to your glaze mixture, otherwise it will be difficult to mix. Also, feel free to use a hand mixer instead of a fork or whisk if you'd like!


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