Blackberry Scones

Fall is just a few days away and we are already thinking about delicious baking and cooking with anything pumpkin, cinnamon, clover, ginger and warm spices. Although I love all those flavors I just found a giant section of our property full of blackberries that needed to be picked. Let me tell you, it was harder than I thought, the thorns on those bushes are not forgiving but I was able to get a pretty good size batch of blackberries.

I wanted to make a quick recipe with some of the blackberries I picked so I decided to make a batch of scones because they’re very simple to make, I didn’t need to have the oven running for too long as it’s still summer time and didn’t want to overheat the house.

I made the scones with wheat flour but this recipe is very simple to have substitutions so if you don’t like wheat flour just substitute with all purpose flour. I also used fresh blackberries but substitute the fruit topping with any toppings you have on hand like blueberries or any other type of berries, dry cranberries or raisins or chocolate chips. I added sour cream to scones but if you don’t want to use sour cream increase the milk amount by 1/4 of a cup.

Kitchen tools you need:

2 mixing bowls
Fork or whisk
Rubber spatula
Measuring cups and spoons
Baking Sheet
Parchment paper
Cooling rack (optional)

Tip: if adding fresh fruit toppings to the scones, use a spatula to slowly fold the fruit to the dough.

Blackberry Scones

Recipe by CarolCourse: Breakfast, DessertsDifficulty: Medium

Servings

12

servings

Prep time

20

minutes

Cooking time

15

minutes

Ingredients

• 2 cups wheat flour (or all purpose flour)

• 4 tsp baking powder

• 1/3 cup of sugar (I used Monkfruit sugar but feel free to use regular granulated white sugar)

• 1/4 tsp salt

• 1 egg room temperature

• 3 tbsp melted butter

• 1/4 cup sour cream

• 1 tsp vanilla extract

• 1/2 cup milk

• 1 cup of fresh blackberries or any topping of choice

Directions

• Preheat oven to 375 degrees
• Combine dry ingredients (flour, baking powder, salt, sugar) in a mixing bowl and set aside
• Whisk all wet ingredients (butter, vanilla extract, egg, sour cream and milk) in a mixing bowl
• Slowly combine wet ingredients to dry ingredients and mix well using a fork or a whisk
• Add toppings to the dough and using a rubber spatula fold toppings, if using fresh fruit toppings fold slowly to not break too much of the fruit
• Turn the dough out onto a flour surface, gently roll dough out and cut into biscuit size rounds. This recipe makes medium size 12 scones
• Bake for 15 minutes or until brown
• Move scones to a cooling rack using a rubber spatula and allow them to completely cool off

Notes

• Scones will stay fresh for up to 5 days if properly stored. Placed the scones in an airtight container, if stacking the scones add parchment paper in between the scones so they don’t stick to each other. Don’t refrigerate the scones.

Enjoy!

XO Carol