Blackberry Cream 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.

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.

CREAM SCONES

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Lightly grease a baking sheet.
• Sift together the flour, baking powder, sugar, and salt in a large mixing bowl. Add the butter, cream, and milk; stir until a spongy dough has formed. Turn the dough out onto a lightly-floured surface. Pat the dough into a rectangle about 3/4 inch thick and 7 inches wide. Cut into 6 triangles. Arrange on the prepared baking sheet.
• Bake in the preheated oven until lightly browned, 10 to 13 minutes.

MINI BLACKBERRY CREAM SCONES

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 SCONES RECIPE

Steps:

• Preheat the oven to 425°. Line baking sheet with parchment and set aside.
• Place flour, baking powder, sugar, and salt into the food processor and pulse to mix.
• Remove the lid and sprinkle the butter over the flour mixture. Pulse about 10-15 times till the mixture resembles coarse cornmeal. Transfer the mixture to a large bowl.
• Add the vanilla paste to heavy cream, then stir in the cream with a rubber spatula until the dough starts to come together.
• Pour out bowl contents onto a floured surface, and knead a few times, then carefully knead in the blackberries. I sprinkled a few on top, folded the dough over, and repeated. You don't want to overwork the dough.
• Form dough into an 8-inch round (alternatively, you can press it into an 8-inch cake pan lined with parchment, then carefully flip it out). Cut into 8 wedges
• Place wedges on a baking sheet and bake until tops are light brown, 15 to 18 minutes. Cool on a wire rack for at least 10 minutes. Serve warm or at room temperature.

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.

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.