Gather all your ingredients for the Earl Grey Blackberry Scones with Lemon Glaze, ensuring everything is chilled. Preheat your oven to 400°F (200°C) while keeping the butter in the refrigerator.

In a large mixing bowl, whisk together 2 cups of all-purpose flour, 1/4 cup of granulated sugar, 1 tablespoon of baking powder, and the zest of 1 lemon.

Remove your chilled butter from the fridge and cut it into small cubes. Work the butter into the flour mixture until it resembles coarse crumbs.

Steep 2 bags of Earl Grey tea in 1/2 cup of hot water for about 5 minutes. In a separate bowl, whisk together 1/2 cup of buttermilk and the cooled tea, then gently stir this mixture into the dry ingredients until just combined.

Gently fold in 1 cup of fresh or frozen blackberries.

Turn the dough out onto a well-floured surface and shape it into a 1-inch thick disk. Cut the disk into 8 wedges.

Transfer your shaped scones onto a baking sheet lined with parchment paper and place in the freezer for about 10 minutes.

After chilling, place the scones directly in the preheated oven. Bake for 15-20 minutes or until golden brown and firm to the touch.

Once baked, allow the scones to cool on a wire rack for about 10 minutes before preparing the lemon glaze.

Whisk together 1 cup of powdered sugar and 2 tablespoons of fresh lemon juice until smooth, adjusting with milk for desired consistency.

Drizzle the lemon glaze over the scones while they are still slightly warm.