Quick Summary: These raspberry scones use brewed Earl Grey tea as the liquid instead of cream or eggs, creating a moist, flavorful pastry that’s not dry or crumbly. The tea adds subtle bergamot flavor that complements the fresh raspberries. Drizzle with lemon-vanilla icing while warm. Prep: 15 min | Cook: 20 min | Makes: 8 scones
Scones have a reputation for being dry and crumbly, but these raspberry Earl Grey scones are moist and tender. The secret is using brewed black tea as the liquid instead of cream or eggs. The tea adds a subtle bergamot flavor that pairs beautifully with fresh raspberries from our farm. A light lemon-vanilla icing drizzled on while warm finishes them perfectly.
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What Makes These Scones Different?
Ingredients and Substitutions
I used Earl Grey black tea as the tea ingredient. It would also be excellent with black currant tea, or any of these robust black teas.
I love baking with tea! Check out these baked goods made with chai tea for some more treats.
Raspberries are what is in season on our farm at the moment, but blueberries, blackberries or black currants make delicious scones if that is what is available to you.
With respect to flour, liquid, butter and sugar, see the tips below for preferred substitutions.
Baking Tips for Perfect Scones
Scones are biscuit-like, cake-like or moist, depending on whether you use eggs, cream or a different liquid. The recipe below is made without eggs or cream, using black tea as the liquid.
Here are some of variations on ingredients used in making scones:
Flour:
Use an all purpose flour. A bread flour will make for heavy, tough scones and cake flour will render a raw taste with poor texture.
Butter:
Use about 5-6 tablespoons of butter to every 2 cups of flour. Avoid using lard or margarine as they will not have the “rich” taste that butter imparts
Liquid:
Many great scones are made with cream, which will give a scone that is tender and light. I used black tea and loved it, but cream is a good alternative. Avoid regular milk or buttermilk as the flavor is not as good.
Eggs:
Eggs are often used in scones bt they can make the scones somewhat cakes. Some prefer the cake-like texture achieved with eggs.
Sugar:
Americans tend to use more sugar in scones as opposed to the classic British scone. If you are going to drizzle icing over the scones, or have them with jam, they do not need very much sugar.
Tip: Scones brushed with eggs before baking can become dark. For a lighter finish, brush with cream and then dust with a little sugar.
How to Make Raspberry Black Tea Scones: Step by Step
The details of this recipe are itemized in the recipe card below. Here is an illustrated summary of the directions:
FAQ
Brewed black tea adds flavor (especially with Earl Grey’s bergamot notes) while keeping the scones moist. It’s also a good option if you want to avoid dairy or eggs. The tea should be double strength and completely cooled before adding to the dough.
Yes. Blueberries, blackberries, or black currants all work well. Use the same quantity and fold gently to avoid crushing the berries.
Any robust black tea works. Black currant tea, English Breakfast, or chai would all be good substitutions. Avoid delicate teas like green or white, which won’t have enough flavor to come through.
Use cold butter, don’t overmix the dough, and avoid overbaking. These scones should be crisp on the outside but moist inside. Pull them from the oven when golden but not dark.
Yes. Cut the scones and place on the baking sheet, then cover and refrigerate overnight. Bake directly from the refrigerator, adding 2-3 minutes to the baking time.
Best eaten the day they’re made. For longer storage, freeze unbaked scones for up to 3 months and bake from frozen when needed
Check out this free guide to all things tea: growing, blending, steeping, recipes and hosting tea tastings
Raspberry Black Tea Scones
Equipment
- bowls
Ingredients
- ¾ Cup black tea I used earl grey tea, but most robust black teas would be good.
- 2 ¼ Cups all purpose flour more for dusting the cutting board
- 4 Teaspoons baking powder
- ½ Teaspoon salt
- ½ Teaspoon ground cardamom
- ¼ Cup sugar
- 6 Tablespoons butter cold and unsalted
- 1 ½ Cup raspberries
- 1 Cup powdered sugar
- 1 ½ Tablespoons fresh lemon juice
- 1 Teaspoon vanilla
Instructions
- Preheat the oven to 220C (425F).Make a small pot of black tea (double strength) and set aside to cool. In a large bowl whisk together the dry ingredients (flour, baking powder, salt, cardamom and sugar).3/4 Cup black tea, 2 1/4 Cups all purpose flour, 1/2 Teaspoon salt, 1/2 Teaspoon ground cardamom, 1/4 Cup sugar, 4 Teaspoons baking powder
- Using a box grater, shred the cold butter into the dry ingredient mixture and use your hands to rub the butter in. It will be similar to coarse cornmeal with small nubs of butter. Alternatively, cut the butter into 1/4 inch cubes and mix together with the dry ingredients in a food processor with 12 1-second pulses.6 Tablespoons butter
- Gently fold in the raspberries and toss to coat them a little in flour, distributing them evenly in the dough.Add the tea (make sure it is cold) and use your hands to gently bring it together into a ball of dough. Fold it over upon itself a couple of times (this is not kneading but just gently folding). The dough will be quite wet and sticky and you will need to flour your hands to handle it.Turn the dough onto a cutting board sprinkled with flour and pat it into a round circle about 3/4 to 1” thick.Using a box cutter or a sharp knife, cut the round into 8 wedges and transfer to a baking sheet lined with parchment paper.1 1/2 Cup raspberries
- Bake the scones for 15-20 minutes until well risen and golden. They will be bumpy and rough and should be crisp on the outside.While the scones are baking, whisk together the powdered sugar, lemon juice and vanilla into an icing.1 Cup powdered sugar, 1 1/2 Tablespoons fresh lemon juice, 1 Teaspoon vanilla
- Remove the scones to a cooling rack and use a spoon to drizzle the icing over them while they are still warm. You could also use a zip lock bag with the corner cut off to more evenly drizzle the icing, but it is not necessary.Let them cool for 10 minutes to firm up before eating.
- These scones are best the day they are made, but will freeze well for up to 3 months –
Dorothy Stainbrook says: 
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