Raspberry Black Tea Scones

Raspberry and Black tea scones on a wire rack after baking.

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5 from 2 votes

Raspberry Black Tea Scones

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

Course: Breakfast, Dessert

Cuisine: American, French

Servings:

Calories: 242kcal

Author: Dorothy Stainbrook

Equipment

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 –

Notes

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

Nutrition