
<p>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.</p>



<p>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&#8217;re very simple to make, I didn&#8217;t need to have the oven running for too long as it&#8217;s still summer time and didn&#8217;t want to overheat the house.</p>



<p>I made the scones with wheat flour but this recipe is very simple to have substitutions so if you don&#8217;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&#8217;t want to use sour cream increase the milk amount by 1/4 of a cup.</p>



<div class="wp-block-image"><figure class="aligncenter size-large is-resized"><img src="http://cookwithcarol.phasedinnovations.com/wp-content/uploads/2020/09/Scones-baked-768x1024.jpg" alt="" class="wp-image-6334" width="433" height="577"/></figure></div>



<p><strong>Kitchen tools you need:</strong></p>



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



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


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				<h2 class="recipe-card-title">Blackberry Scones</h2><span class="recipe-card-author">Recipe by Carol</span><span class="recipe-card-course">Course: <mark>Breakfast, Desserts</mark></span><span class="recipe-card-difficulty">Difficulty: <mark>Medium</mark></span></div><div class="recipe-card-details"><div class="details-items"><div class="detail-item detail-item-0"><span class="detail-item-icon oldicon oldicon-food" style="color: #6d767f;"></span><span class="detail-item-label">Servings</span><p class="detail-item-value">12</p><span class="detail-item-unit">servings</span></div><div class="detail-item detail-item-1"><span class="detail-item-icon oldicon oldicon-clock" style="color: #6d767f;"></span><span class="detail-item-label">Prep time</span><p class="detail-item-value">20</p><span class="detail-item-unit">minutes</span></div><div class="detail-item detail-item-2"><span class="detail-item-icon foodicons foodicons-cooking-food-in-a-hot-casserole" style="color: #6d767f;"></span><span class="detail-item-label">Cooking time</span><p class="detail-item-value">15</p><span class="detail-item-unit">minutes</span></div></div></div><div class="recipe-card-ingredients"><h3 class="ingredients-title">Ingredients</h3><ul class="ingredients-list layout-1-column"><li id="wpzoom-rcb-ingredient-item-60353ffb497a9" class="ingredient-item"><span class="tick-circle"></span><p class="ingredient-item-name is-strikethrough-active"><span class="wpzoom-rcb-ingredient-name">2 cups wheat flour (or all purpose flour)</span></p></li><li id="wpzoom-rcb-ingredient-item-60353ffb497aa" class="ingredient-item"><span class="tick-circle"></span><p class="ingredient-item-name is-strikethrough-active"><span class="wpzoom-rcb-ingredient-name">4 tsp baking powder</span></p></li><li id="wpzoom-rcb-ingredient-item-60353ffb497ab" class="ingredient-item"><span class="tick-circle"></span><p class="ingredient-item-name is-strikethrough-active"><span class="wpzoom-rcb-ingredient-name">1/3 cup of sugar (I used Monkfruit sugar but feel free to use regular granulated white sugar)</span></p></li><li id="wpzoom-rcb-ingredient-item-60353ffb497ac" class="ingredient-item"><span class="tick-circle"></span><p class="ingredient-item-name is-strikethrough-active"><span class="wpzoom-rcb-ingredient-name">1/4 tsp salt</span></p></li><li id="wpzoom-rcb-ingredient-item-1614102642365299" class="ingredient-item"><span class="tick-circle"></span><p class="ingredient-item-name is-strikethrough-active"><span class="wpzoom-rcb-ingredient-name">1 egg room temperature</span></p></li><li id="wpzoom-rcb-ingredient-item-1614102643475304" class="ingredient-item"><span class="tick-circle"></span><p class="ingredient-item-name is-strikethrough-active"><span class="wpzoom-rcb-ingredient-name">3 tbsp melted butter</span></p></li><li id="wpzoom-rcb-ingredient-item-1614102644406309" class="ingredient-item"><span class="tick-circle"></span><p class="ingredient-item-name is-strikethrough-active"><span class="wpzoom-rcb-ingredient-name">1/4 cup sour cream</span></p></li><li id="wpzoom-rcb-ingredient-item-1614102683215410" class="ingredient-item"><span class="tick-circle"></span><p class="ingredient-item-name is-strikethrough-active"><span class="wpzoom-rcb-ingredient-name">1 tsp vanilla extract</span></p></li><li id="wpzoom-rcb-ingredient-item-1614102684186415" class="ingredient-item"><span class="tick-circle"></span><p class="ingredient-item-name is-strikethrough-active"><span class="wpzoom-rcb-ingredient-name">1/2 cup milk</span></p></li><li id="wpzoom-rcb-ingredient-item-1614102705718472" class="ingredient-item"><span class="tick-circle"></span><p class="ingredient-item-name is-strikethrough-active"><span class="wpzoom-rcb-ingredient-name">1 cup of fresh blackberries or any topping of choice</span></p></li></ul></div><div class="recipe-card-directions"><h3 class="directions-title">Directions</h3><ul class="directions-list"><li id="wpzoom-rcb-direction-step-60353ffb497ae" class="direction-step">Preheat oven to 375 degrees</li><li id="wpzoom-rcb-direction-step-60353ffb497af" class="direction-step">Combine dry ingredients (flour, baking powder, salt, sugar) in a mixing bowl and set aside</li><li id="wpzoom-rcb-direction-step-60353ffb497b0" class="direction-step">Whisk all wet ingredients (butter, vanilla extract, egg, sour cream and milk) in a mixing bowl</li><li id="wpzoom-rcb-direction-step-60353ffb497b1" class="direction-step">Slowly combine wet ingredients to dry ingredients and mix well using a fork or a whisk</li><li id="wpzoom-rcb-direction-step-1614102797187645" class="direction-step">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</li><li id="wpzoom-rcb-direction-step-1614102798068650" class="direction-step">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</li><li id="wpzoom-rcb-direction-step-1614102858085807" class="direction-step">Bake for 15 minutes or until brown</li><li id="wpzoom-rcb-direction-step-1614102861404816" class="direction-step">Move scones to a cooling rack using a rubber spatula and allow them to completely cool off</li></ul></div><div class="recipe-card-notes">
					<h3 class="notes-title">Notes</h3>
					<ul class="recipe-card-notes-list"><li>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&#8217;t stick to each other. Don&#8217;t refrigerate the scones.</li></ul>
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<p>Enjoy!</p>



<p>XO Carol</p>

Blackberry Scones
