Gifts from the kitchen, Blackberry Scones with Lemon Glaze
Tuesday was HH’s birthday! He always buys his own gift…let’s just say that he must think he was an extra good boy this year…
Since I didn’t do any shopping, I treated him to something special from the kitchen~
I’ve never made scones, so I thought I would give it a try~he loves a sweet breakfast bite
This recipe is adapted from Betty Crocker, who doesn’t trust good ole Betty?
You mix the dry and wet ingredients separately, and grate frozen butter into the dry mix
very easy!
Then add the wet mix and the berries
mix until it forms a dough…
it is sticky and lumpy, but turn it out onto a piece of parchment and form a dough round
The berries will be semi crushed after forming dough so push some whole berries down into the top of dough round for looks if you want~
Cut into 8 wedges, and separate slightly~
if you can’t separate wedges now, start baking and then after 10-15 minutes remove from oven and then separate wedges so the insides will get cooked
Once the scones are done, make a simple glaze with fresh lemon juice and powdered sugar
Drizzle over scones
Store scones tightly covered
If you have any left that is~
Blackberry Scones with Lemon Glaze
Ingredients
- 2 cups flour
- 1/3 cup sugar
- 1 tsp baking powder
- 1/2 tsp salt
- 1/4 tsp baking soda
- 1/2 cup unsalted butter frozen
- 1/2 cup sour cream
- 1 egg
- 1 T grated lemon zest
- 6-8 oz fresh blackberries
- 2 T sugar
- 1 lemon
- 1/4-1/3 cup powdered sugar
Instructions
- Mix flour, 1/3 cup sugar, baking powder, baking soda, and salt in a bowl. Grate frozen butter into flour mix. Work with fingers until mixture resembles coarse meal.
- Mix sour cream with lemon zest and egg in a small bowl. Stir into flour mixture with blackberries. Stir until dough comes together, don’t worry if berries become slightly crushed.
- Line a cookie sheet with parchment paper. Turn dough out onto paper and form into a 7 inch round. Cut into 8 wedges. Separate slightly. If you can’t separate dough at first, bake for 15 minutes and then gently separate scones so the interiors will cook. Sprinkle evenly with sugar
- Bake at 400 20-25 minutes until done. Drizzle with lemon glaze
for another printable version of Blackberry Scones with Lemon Glaze click here
Note: Any berries can be substituted for blackberries. This dough is not overly sweet so add some sugar to the dry ingredient mix if you want a sweeter dough
Enjoy!
_________________________________________
I will be joining these fabulous parties and blogs:
RSS - Posts
Looks yummy! Beautiful presentation!
Sounds good! I haven’t made scones in ages… might be time! Happy 4th of July Jenna-have fun:@)
Blackberries are one of my favorites so I’m sure that I would love these. Happy 4th of July to you and your family!
Blessings,
Linda
I am about to have my first cup of coffee, and it would be very nice to have one of your scones as well. Lucky hubby.
These look luscious! My blackberry bush has yielded quite a few this year. I have given them away or frozen them, not being ambitious enough to cook very much yet. Happy Birthday to HH!
Thank you – Happy 4th to you and your family!Â
Our husbands share a birthday very close to one another. These scones would be perfect for the fourth of july breakfast.
Oh yum, I can’t wait to make this. How fabulous.
These sound and look delicious Jenna, I’ve never made scones! Love the combo of lemon with blackberry. Wishing you a Happy 4th!
Just bought blackberries at the farmer’s market yesterday!
Happy Independence Day to you!
Oh, this look so yummy! I might just have to go buy some blackberries this week. 🙂
These scones look delicious Jenna! Love the blackberry and lemon combination 🙂
Your scones look so good – perfect way to use my 2 gallons of blueberries in the freezer! I’ll be back… 🙂
Jenna, these are lovely and great tutorial with nice pics! Just bout blueberries on sale and didn’t know what I was going to do with them. Great idea for breakfast tomorrow!!
What a great gift, I would love getting this awesome Blackberry Scone! Hope you are have a great week and thank you so much for sharing with Full Plate Thursday.
Come Back Soon!
Miz Helen