Blackberry Lemon Scones Recipes

BLACKBERRY-LEMON SCONES

Blackberry-Lemon Scones image

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

Ingredients

2 cups Gold Medal™ all-purpose flour
1/3 cup sugar
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1/2 cup unsalted butter, frozen
1/2 cup sour cream
1 egg
1 tablespoon grated lemon peel
1 container (6 oz) fresh blackberries
1 tablespoon sugar

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

LEMON BLUEBERRY SCONES

Lemon Blueberry Scones image

Light and tender scones, bursting with blueberries and the fresh taste of lemon. The optional lemon glaze takes these over the top.

Provided by Kim's Cooking Now

Categories Bread Quick Bread Recipes Scone Recipes

Time 1h15m

Yield 8

Number Of Ingredients 14

Ingredients

2 cups all-purpose flour
⅓ cup white sugar
2 teaspoons baking powder
1 lemon, zested
¼ teaspoon salt
¼ teaspoon baking soda
½ cup cold butter, cubed
1 cup fresh blueberries
½ cup heavy cream
1 large egg
1 tablespoon fresh lemon juice
2 tablespoons heavy cream
¼ cup powdered sugar
1 ½ teaspoons fresh lemon juice

Steps:

Preheat the oven to 400 degrees F (200 degrees C). Line 2 baking sheets with parchment paper and set aside.
Combine flour, sugar, baking powder, lemon zest, salt, and baking soda in the bowl of a food processor. Pulse 3 or 4 times to mix. Add butter and pulse until mixture resembles coarse crumbs, 20 to 25 times. Pour mixture into a large bowl. Fold in blueberries, making sure they are well coated with the dry ingredients.
Beat 1/2 cup heavy cream, egg, and lemon juice together using a fork in a small bowl. Stir into flour mixture and mix just until slightly moistened.
Turn dough out onto a well floured surface. Gather dough in a circle using floured hands, kneading only slightly to incorporate any remaining dry ingredients. Flatten dough into a 9-inch round disc; cut disc into 8 triangles. Transfer scones using a bench scraper to the prepared baking sheets (4 scones per baking sheet). Brush scones with 2 tablespoons heavy cream.
Bake in the preheated oven until light brown, 20 to 23 minutes. Remove from the oven and let cool completely, about 30 minutes.
Mix powdered sugar and lemon juice together in a small bowl. Transfer to a small resealable plastic bag; snip the corner off of the bag using scissors, and drizzle cooled scones with glaze.

Nutrition Facts : Calories 347.9 calories, Carbohydrate 39.9 g, Cholesterol 79.2 mg, Fat 19.4 g, Fiber 1.3 g, Protein 4.7 g, SaturatedFat 11.8 g, Sodium 332.3 mg, Sugar 14.2 g

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