THE BEST BLACKBERRY SCONES
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
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
MINI BLACKBERRY CREAM SCONES
This is a small recipe producing small scones. It's perfect for baking urges, and you'll be eating well in less than thirty minutes. Each scone is only about three or four inches long. There's a TON of berries in them, so don't be put off if the dough doesn't come together perfectly like sugar cookie dough. It's going to be a messy and a little imperfect and that's perfectly okay. Scones originated in Scotland. Treat yourself! From Eat Run Live.
Provided by Sharon123
Categories Scones
Time 30m
Yield 8 mini scones
Number Of Ingredients 9
Steps:
- Preheat oven to 425.
- In a large bowl, mix together the flour, baking powder, salt and sugar. Cut in the butter with your fingers and work mixture together until it resembles coarse sand. Add the blackberries.
- Add the cream and mix with your hands until a dough forms. Make an small circle with the dough and slice into 8 small wedges (each wedge should be only about two-three inches). Place wedges on a lined baking sheet and bake for 15 minutes, until golden brown.
- To make the glaze, mix together the powdered sugar and cream. Scoop into a plastic bag, snip off the tip and drizzle over the cooled scones.
- Serve with tea and a good book!
BLACKBERRY CREAM SCONES
Steps:
- Preheat the oven to 425° F.
- Whisk dry ingredients (flour through salt) in a large bowl. Lightly toss blackberries into the dry ingredients to separate the pieces of fruit.
- Mix the heavy cream and zest (if using) into the dry ingredients with a fork or wooden spoon just until the dry ingredients come together.
- Gather the dough into a ball and knead lightly against the sides and bottom of the bowl about 5 times, turning and pressing any loose pieces into the dough each time until they adhere, and the bowl is fairly clean. Transfer the dough onto a parchment paper lined baking sheet, and pat the dough into an 8-inch round, about ¾-inch thick.
- Cut the round into 8 wedges.
- Brush the tops with 2 to 3 teaspoons cream, milk, or melted butter. And, sprinkle with turbinado sugar (sugar-in-the-raw) if desired (it makes a pretty presentation if you do this step).
- Bake at 425° F until the tops are golden brown, about 19-22 minutes. Let cool on a rack or serve warm. Cut scones apart with a serrated knife.
Nutrition Facts : Calories 280 kcal, Carbohydrate 35 g, Protein 4 g, Fat 14 g, SaturatedFat 9 g, Cholesterol 51 mg, Sodium 162 mg, Fiber 1 g, Sugar 9 g, UnsaturatedFat 5 g, ServingSize 1 serving
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