Blackberry Scones Ww Recipes

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BLACKBERRY AND GINGER CREAM SCONES



Blackberry and Ginger Cream Scones image

Wonderful flavor of fresh blackberries and ginger. This makes 6 large or 8 smaller scones.

Provided by Karen Shaw Whipple

Categories     Bread     Quick Bread Recipes     Scone Recipes

Time 30m

Yield 6

Number Of Ingredients 9

2 cups all-purpose flour
3 tablespoons white sugar
1 tablespoon baking powder
½ teaspoon salt
½ teaspoon ground ginger
5 tablespoons cold unsalted butter, cut into 1/4-inch pieces
1 cup blackberries
1 cup heavy cream
2 tablespoons turbinado sugar, or as needed

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C).
  • Whisk flour, sugar, baking powder, salt, and ginger together in a large bowl. Cut in butter with a pastry blender. Fold blackberries into the flour mixture gently. Add heavy cream and mix until batter just comes together, so berries don't get too mashed.
  • Form dough into 6 large scones. Sprinkle with turbinado sugar and place on a baking sheet.
  • Bake in the preheated oven until scones are browned on top, 15 to 20 minutes.

Nutrition Facts : Calories 424.6 calories, Carbohydrate 46 g, Cholesterol 79.8 mg, Fat 24.8 g, Fiber 2.3 g, Protein 5.6 g, SaturatedFat 15.3 g, Sodium 380.7 mg, Sugar 11.4 g

THE BEST BLACKBERRY SCONES



The Best Blackberry Scones image

Love love the blackbery! These are really good with your favorite iced tea in the summer or hot tea in the winter.

Provided by loveleesmile

Categories     Scones

Time 35m

Yield 1 1/2 dozen

Number Of Ingredients 8

3 cups all-purpose flour
1/3 cup sugar
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 cup butter
1 pinch cinnamon, nutmeg
1 cup buttermilk
1 cup fresh blackberries

Steps:

  • Preheat oven to 400 degrees.
  • Sift all dry ingredients in a large bowl.
  • Cut in butter. Before you add the berries - mix in the buttermilk. Add berries.
  • Knead to form dough. Form dough into 3-4 inch balls.
  • Place on lightly greased cookie sheet and flatten slightly.
  • Bake 15 - 20 minutes.
  • Remove to rakes to cool. Best served warm.

Nutrition Facts : Calories 2006.4, Fat 96.4, SaturatedFat 59.6, Cholesterol 250.6, Sodium 2013, Carbohydrate 254.2, Fiber 11.9, Sugar 57.6, Protein 33.5

BLACKBERRY SCONES



Blackberry Scones image

Make and share this Blackberry Scones recipe from Food.com.

Provided by swirlycinnacakes

Categories     Scones

Time 25m

Yield 8 serving(s)

Number Of Ingredients 8

1/2 cup low-fat milk
1 egg
2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup cold butter, cubed
3 tablespoons white sugar
1 cup frozen blackberrie

Steps:

  • Preheat oven to 425 degrees Fahrenheit. Whisk the milk and the egg together until frothy and then set aside. In a large bowl, blend the flour, baking powder, and salt. Add the butter and blend the mixture with your hands until you have no lumps larger than a pea. Add the sugar and the blackberries and toss about until the blackberries are coated with the flour mixture. Add the egg mixture slowly until the dough comes together. Leave any remaining egg mixture to brush on as glaze.
  • Turn dough out onto a clean counter and knead it no more than 12 times. Pat dough into a round approximately 1/2 an inch thick, and cut into 8 wedges. Place on an ungreased baking sheet or a Silpat. Using a pastry brush, glaze wedges with remaining egg mixture. Bake for 10-15 minutes, or until golden. Cool on a wire rack.

Nutrition Facts : Calories 210.9, Fat 6.9, SaturatedFat 4, Cholesterol 39.3, Sodium 303.2, Carbohydrate 32.6, Fiber 1.8, Sugar 7.6, Protein 4.8

BLACKBERRY SCONES (WW)



Blackberry Scones (Ww) image

Found this in the cookbook The Duchess of York and Weight Watchers and thought that it looked yummy.

Provided by lazyme

Categories     Scones

Time 32m

Yield 12 serving(s)

Number Of Ingredients 10

1 1/2 cups rolled oats
1 1/2 cups all-purpose flour
1/3 cup sugar
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup reduced-calorie margarine, cold, cut into small pieces (1 stick)
3/4 cup low-fat buttermilk (1%)
3 tablespoons blackberry all-fruit spread, seedless
2 tablespoons fat free egg substitute

Steps:

  • Preheat the oven to 375F; lightly spray a baking sheet with nonstick cooking spray.
  • In a food processor, combine the oats, flour, sugar, baking powder, baking soda and salt; whirl until the oats are finely ground, about 1 minute.
  • Add the margarine and pulse until coarsely granular, about 40 times.
  • With the machine running, drizzle the buttermilk through the feed tube to form a dough.
  • On a floured surface, turn out the dough.
  • With lightly floured hands, pat it into a 10 x 8" rectangle about 1/2" thick.
  • With the side of your finger, make a shallow spiral-shaped furrow in the dough; fill with the fruit spread, then gently press the fruit spread into the furrow.
  • With a 21/2-inch biscuit or cookie cutter dipped in flour, cut out 12 scones, pushing the dough scraps together for the last.
  • Transfer the scones to the baking sheet and brush the tops with egg substitute.
  • Bake until golden, about 12 minutes.
  • Cool on wire racks.
  • Per serving: 161 CALORIES, 5 G TOTAL FAT, 1 G SATURATED FAT, 1 MG CHOLESTEROL, 452 MG SODIUM, 26 G TOTAL CARBOHYDRATE, 1 G DIETARY FIBER, 4 G PROTEIN, 120 MG CALCIUM.
  • POINTS PER SERVING: 3.

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