Gifts from the kitchen, Blackberry Scones with Lemon Glaze

the Painted Apron

10 years ago

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

Course Bread, Breakfast, Brunch, Snack

Cuisine American

Keyword Blackberry Scones, breakfast rolls, fruit scones, savory sweet rolls

Prep Time 15

Cook Time 25

Servings 8

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