Mini 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.