BlackBerry Earl Grey Sourdough Scones

• portions: 8 scones
• temps actif: 45 min
• temps total: 1 hour 30 min

Ingrédients

For the Scones:

½ cup (113g) Kerrygold butter

2 tsp loose leaf Earl Grey tea (in a tea ball)

2 cups (240g) all-purpose flour

½ cup (100g) granulated sugar

2½ tsp baking powder

½ tsp baking soda

½ tsp kosher salt

½ cup (120g) sourdough discard

¼ cup half & half

1 tsp lemon juice

1 large egg

1 tsp vanilla extract

1 tbsp lemon zest

1 cup fresh or frozen blackberries (halved if large)

For the Lemon Glaze:

1 cup powdered sugar

1½–2 tbsp fresh lemon juice

½ tsp lemon zest (optional)

Instructions

1. Infuse the Butter:

Melt Kerrygold butter over low heat. Remove from heat and steep Earl Grey tea (in a tea ball) in the butter for 10–15 minutes, stirring occasionally. Remove the tea ball and chill the butter until solid.

2. Preheat Oven:

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.

3. Prepare Wet Ingredients:

Whisk together sourdough discard, half & half, lemon juice, egg, vanilla, and lemon zest in a bowl. Set aside.

4. Prepare Dry Ingredients:

In a separate large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.

5. Cut in Butter:

Add the chilled, steeped butter to the dry ingredients and work it in with your hands or a pastry cutter until it resembles coarse crumbs.

6. Combine Wet and Dry Ingredients:

Add the wet ingredients to the dry and mix until just combined. Be gentle, don’t overwork the dough. Fold in blackberries.

7. Shape and Chill:

Turn the dough out onto a floured surface, pat it into a 1-inch thick round, and cut it into 8 wedges. Transfer the wedges to the prepared baking sheet. Chill the scones in the fridge for 15–20 minutes.

8. Bake:

Bake for 18–22 minutes, or until the scones are golden brown. Let them cool on a wire rack.

9. Glaze:

Whisk together the glaze ingredients and drizzle over the cooled scones.

Notes

Tip: Handle the dough gently and avoid overmixing. If using frozen blackberries, keep them frozen to prevent the juice from bleeding into the dough.

Substitute half and half and Kerry gold butter for buttermilk and regular butter.

Nutrition

• Taille de Portion: 1 Scone with Glaze
• Calories: 310-340
• Lipides Totaux: 14g
• Lipides Saturés: 8g
• Acides Gras Trans: 0g
• Cholestérol: 40mg
• Sodium: 100mg
• Glucides Totaux: 43g
• Fibres Diététiques: 1g
• Sucres Totaux: 18g
• Protéines: 4g