Blackberry Scones

If you’ve only eaten scones that taste like cardboard, you need to make some from scratch. With butter, cream and loads of berries, these Blackberry Scones are a moist, delicious breakfast treat!
Blackberry Scones | Moist, scrumptious and packed full of berries

Berry Love

Decent raspberries have been scare this winter.  A local produce distributor owner saw me poking around the berries at the market one morning. He told me I looked like a discriminating shopper and asked if I knew who he was. After he revealed his name, I let him know that I was friends with two of his daughers-in-law. A gregarious fellow, he went on to explain why the crops weren’t up to snuff this year and why this drove up prices. I didn’t find the berries I was looking for that day, but at least I knew I wasn’t alone! Weeks later, I spotted some plump blackberries and snatched them up. I knew they’d be perfect for my scones.

Blackberry Scones | Moist, scrumptious and packed full of berries

Cream Scones

I enjoy both buttermilk and cream scones. The dairy ensures the scones are moist and tender, though they’re still best on the day they’re made. I shared some of these fruit-filled wedges with my girlfriends, then hid the leftovers in my freezer after savoring my second of the day. This week, I plan to make some homemade clotted cream for my next batch of scones. If you don’t see that recipe soon, you’ll know it was a big fat flop! But I never feel those little jars in the market are truly the same clotted cream the British serve with their scones across the pond. But don’t worry, these Blackberry Scones are terrific with or without clotted cream!

Blackberry Scones
 
Prep time
Cook time
Total time
 
Cream scones chock full of blackberries
Author:
Recipe type: Breakfast, Brunch
Serves: 8 scones
Ingredients
  • 2 cups flour
  • 1 tablespoon baking powder
  • 3 tablespoons sugar
  • ½ teaspoon salt
  • 5 tablespoons cold butter, cut into small pieces
  • ½ cup fresh blackberries
  • 1 cup heavy cream
  • 1 teaspoon vanilla paste (or extract)
Instructions
  1. Preheat oven to 425°. Line baking sheet with parchment and set aside.
  2. Placer flour, baking powder, sugar and salt into the food processor and pulse to mix.
  3. Remove lid and sprinkled the butter over the flour mixture. Pulse about 10-15 times till mixture resembles coarse cornmeal. Transfer mixture to a large bowl.
  4. Add vanilla paste to heavy cream, then stir in cream with a rubber spatula until the dough starts to come together. Pour out bowl contents onto a floured surface, and knead a few times, then carefully knead in the blackberries. I sprinkled a few on top, folded the dough over and repeated. You don't want to overwork the dough.
  5. Form dough into an 8-inch round (alternatively, you can press into an 8-inch cake pan lined with parchment, then carefully flip out). Cut into 8 wedges
  6. Place wedges on baking sheet and bake until tops are light brown, 15 to 18 minutes. Cool on wire rack for at least 10 minutes. Serve warm or at room temperature.
Notes
Adapted from America's Test Kitchen

Feel free to substitute other berries or dried fruit. If you use dried fruit, you will need to decrease the baking time to 12-15 minutes.

Comments

  1. I love these Lizzy look amazing.
    I love blackberries and pinterest this 🙂

  2. Nothing beats a moist and delectable scone, Liz. Yours look scrumptious!

    Thanks for sharing…

  3. Love the golden color, these scones look perfect. I find freezing pastries the same day they are made, help in maintaining the texture and flavor too.

  4. I love scones, just something about them thanks makes them so good.

  5. You’re making my mouth water again. You are guilty of that quite often, Yum, these look amazing!

  6. Beautiful Liz! I need about three of these right now!

  7. I’m a blackberry girl and these are right up my alley, I can see how soft and tender they are from the photo and now I’m super hungry 🙂

  8. I love making scones! Your’s look absolutely delicious, especially with the blueberry! I would love to have one with my morning coffee 🙂
    Thanks for sharing
    Julie
    Gourmet Getaways

  9. I thought I am the only one who hated scones!!! seems that it is hard to find a decent one out there and yes they taste like cardboard and I have tried once making my own and my trash ate them :). I will be defiantly trying this.

  10. Agreed, Liz — nothing compares to a homemade scone, and yours look divine!

  11. I have had a few cardboard scones and these do not look them at all. These look so tasty and moist, and I love the blackberries. I’d like to fill up on some of these lovely scones right now!

  12. I love that these scones are just studded with blackberries. What a dreamy breakfast!

  13. Your scones look like they turned out perfect. I love the blackberries in these scones. Homemade scones are always so delicious.

  14. Swoon. I adore scones, but you probably already knew that. I agree about the berry fruits this winter. So many times when I pick up a packet in the store they’re hard little pellets or already growing little tufts of green. It’s sad. You definitely found some beauties though, and turned them into a wonderful treat. (And now I understand Bill’s clotted cream comment on Facebook better!)

  15. These scones look amazing with the fresh blackberries!

  16. I was lucky I grew up in Devon in the UK where clotted cream is made locally and it tastes amazing I love it on scones. It’s one of my naughty little treats and it would be a treat on these scones!

  17. I love blackberries and never get my fill of them. Scones and I have had a love/hate relationship but I have no doubt I would love these.

  18. Love me a good scone with my coffee! Looks delicious, Liz.

  19. Berry much agree that scones which are homemade with cream or buttermilk are berry delicious !
    The gems in your blackberry scones definitely do look like they are up to snuff =)

Trackbacks

Speak Your Mind

*