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These blackberry scones are more of the "American" or "coffeehouse" kind of scone. These scones are packed with fresh blackberries as well as lots of lemon zest. These only take minutes to make.
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Ingredients Brenda's Blackberry Scones:
- Require 1 cup - fresh blackberries, blueberries or other fresh ripe fruit
- Get 3 1/2 cup all-purpose flour
- You need 1 cup of granulated sugar
- Make ready 1 tbsp of baking powder
- Provide 2 tsp of baking soda
- Give 1 1/2 tsp for kosher salt
- Provide 1 cup of (2 sticks) cold unsalted butter, cubed
- Provide 2 tbsp vanilla
- Need 3/4 cup for buttermilk
- Get 4 tbsp of cane sugar
- Give 2 tbsp - coconut rum
When making berry scones, an easy way to make them so you can actually see the berries. Blackberry scones drizzled with a simple lemon glaze makes for a delicious brunch or "I love you" breakfast. No matter where I live, I love to get out and find ways to take advantage of the natural. The scones at Big Sur Bakery loom up from the glass pastry case, big enough you might need two We ate peach scones and blueberry scones that day and the next, marveling at their fluffy texture.
Brenda's Blackberry Scones making process:
- About 2 hours before making the scones, scatter the berries or fruit on a cookie sheet and put in freezer. (If large berries cut in half)
- Whisk together the flour, sugar, baking powder, baking soda, and salt, and drop in the cubed butter. Put the bowl in the freezer and leave it there for 30 minutes.
- Adjust the oven rack to the middle position and preheat the oven to 375°F. Line regular or jumbo cupcake tins and set aside.
- Using a pastry cutter or two knives, work the chilled ingredients together in the bowl until the butter cubes are the size of peas.
- Make a well in the center. Combine the rum, vanilla and buttermilk in a separate bowl, and pour the mixture into the well. Mix the ingredients with a wooden spoon to form a shaggy, slightly crumbly mass.
- Add the frozen fruit and gently mix them in, trying not to crush them.
- Scoop a small spoonful into your hand and press it into a tall, fat puck shape and put it in the prepared muffin papers.
- Sprinkle the tops of the scones with the cane sugar.
- Bake for 15 minutes or until they are golden brown around the sides but still tender in the middle.
- Transfer the scones to a cooling rack and let them cool for at least 10 minutes before serving. Cool completely before storing in a loosely covered container. Store for up to three days, because of the fruit they will mold quickly, so eat them fast! :-)
Berries are always a nice addition to scones, because even the most buttery scones can be a little bit dry (hence the This recipe for Blackberry Scones starts out with a basic vanilla scone dough. Today I was in the mood for Blackberries and what a better way to make them but with a scone for Breakfast. These were flavorful and delicious and I hope. Fresh blackberries, zesty lemon and rich Earl Grey tea make up this super delicious breakfast scone. Perfect for guests or just a lazy Sunday afternoon.
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