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 Fresh Blackberry Scones are a moist, delicious breakfast treat!
Fresh Blackberry Scones
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 to make some fresh blackberry 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!Print
Cream scones chock full of blackberries
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Total Time: 28 minutes
- Yield: 8 scones
- Category: Breakfast, Brunch
- Method: Baking
- Cuisine: British
- 2 cups flour
- 1 tablespoon baking powder
- 3 tablespoons sugar
- 1/2 teaspoon salt
- 5 tablespoons cold butter, cut into small pieces
- 1/2 cup fresh blackberries
- 1 cup heavy cream
- 1 teaspoon vanilla paste (or extract)
- Preheat oven to 425°. Line baking sheet with parchment and set aside.
- Placer flour, baking powder, sugar and salt into the food processor and pulse to mix.
- 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.
- 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.
- 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
- 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.
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.