Raspberry Black Tea Scones: No Eggs or Cream

Scones are often thought of as dried out biscuits, sometimes with a glob of sweet icing to mask the crumbly dry dough. Not these raspberry Earl Grey tea scones however!! This recipe makes a slightly sweet pastry filled to the brim with fresh raspberries and only a drizzle of lemon-vanilla icing on top.

Don’t let the idea of scones intimidate you….this recipe is considered “quick and easy”!

Jump to: RECIPE | Ingredients & Substitutions | Baking Tips for Scones | Illustrated Step by Step

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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 Scones

Scones can be 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. A more delicate way is to brush with cream and then dust with a little sugar.

Illustrated Step by Step

The details of this recipe are itemized in the recipe card below. Here is an illustrated summary of the directions:

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Raspberry Black Tea Scones

Easy recipe for moist raspberry scones made with a black tea for liquid rather than cream and eggs

5 from 2 votes

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Servings 8

Calories 242

Author Dorothy Stainbrook

Equipment

• sheet pan
• bowls
• bench cutter

Ingredients

1x2x3x

• ¾ Cup black tea I used raspberry black tea; black currant tea would also 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 –

Notes

If you don’t have raspberries on hand, these scones are delicious with blueberries, blackberries or  currants

Nutrition

Calories: 242kcalCarbohydrates: 37gProtein: 4gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 23mgSodium: 218mgPotassium: 289mgFiber: 2gSugar: 7gVitamin A: 270IUVitamin C: 7mgCalcium: 102mgIron: 2mg

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