BLACKBERRY SCONES RECIPE
Tender cream scones chock full of blackberries
Provided by Liz Berg
Categories Brunch
Time 28m
Number Of Ingredients 8
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.
Nutrition Facts : Calories 303 calories, Carbohydrate 31 grams carbohydrates, Cholesterol 53 milligrams cholesterol, Fat 18 grams fat, Fiber 1 grams fiber, Protein 4 grams protein, SaturatedFat 11 grams saturated fat, ServingSize 1 scone, Sodium 381 milligrams sodium, Sugar 6 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 6 grams unsaturated fat
BLACKBERRY-LEMON SCONES
Our flaky, coffee-shop-worthy scones with fresh blackberries and the zest of lemon are ready to eat in just 45 minutes.
Provided by Inspired Taste
Categories Side Dish
Time 45m
Yield 8
Number Of Ingredients 11
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.
Nutrition Facts : ServingSize 1 Serving
CREAM SCONES
Scones are a kind of sweet biscuit. They are very common in the United Kingdom. Here is a pretty good recipe that I made after a lot of trial and error. These are quite easy. You can add a bit more sugar if you want. These taste awesome with grape or blackberry jelly!
Provided by MirrorMask
Categories Bread Quick Bread Recipes Scone Recipes
Time 30m
Yield 6
Number Of Ingredients 7
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.
Nutrition Facts : Calories 436.1 calories, Carbohydrate 52.4 g, Cholesterol 68.7 mg, Fat 22 g, Fiber 1.7 g, Protein 7.5 g, SaturatedFat 13.6 g, Sodium 673.9 mg, Sugar 2.8 g
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!
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PERFECT BLACKBERRY SCONES | HOUSE OF NASH EATS
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- In a large bowl, whisk the flour, granulated sugar, baking powder, baking soda, and salt together to combine. Add the cold butter, cutting it in with a pastry cutter, using your fingers or a food processor, or grating it in and tossing to coat with the flour mixture. until only pea-sized pieces of cold butter remain.
- In a separate bowl, whisk the egg and cream together, then pour into the flour mixture and mix with a fork, just until a shaggy dough comes together. Sprinkle the berries over the dough and lightly knead the dough in bowl 2-3 time just to combine, being careful not to crush the berries too much.
- Turn out the scone dough onto a lightly floured surface and pat into a long, 1"-thick rectangle or round. Cut into 8 wedges with a sharp knife or bench scraper, then transfer to a parchment-lined baking sheet. Brush each scone with a little cream using a pastry brush and sprinkle with coarse sugar. Bake for 25-30 minutes, until the scones are golden brown. Remove from oven. Serve warm or continue with the next step to add a honey butter glaze.
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