Blackberry Scones Recipes

BLACKBERRY AND GINGER CREAM SCONES

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.

BLACKBERRY SCONES

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.

THE BEST BLACKBERRY SCONES

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.

BLACKBERRY-LEMON SCONES

Steps:

• Heat oven to 400°F. Line cookie sheet with cooking parchment paper.
• In large bowl, mix flour, 1/3 cup sugar, the baking powder, salt and baking soda. Grate butter into flour mixture, then work in with fingers until mixture looks like coarse meal. In small bowl, beat sour cream, egg and lemon peel with whisk or fork. Add sour cream mixture and blackberries to flour mixture. Stir until dough comes together (some berries may become slightly crushed).
• On cookie sheet, pat dough into 7-inch round. Cut into 8 wedges; separate slightly. Sprinkle evenly with 1 tablespoon sugar.
• Bake 14 to 16 minutes or until light golden brown. Cool 5 to 10 minutes. Serve warm.

BLACKBERRY-THYME SCONES

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Process flour, oats, butter, and sugar together in a food processor until mixture resembles a coarse meal.
• Stir half-and-half and eggs together in a bowl, reserving 1 tablespoon. Add egg mixture to flour mixture in food processor and pulse until it forms a soft dough.
• Turn out dough onto lightly floured work surface. Press dough into a circle about 1-inch thick. Gently press blackberries into top of dough; brush with reserved 1 tablespoon egg mixture and sprinkle with thyme. Cut into six wedges and transfer to a baking sheet.
• Bake in preheated oven until scones turn golden brown, about 15 minutes.