The Best Blackberry Scones Recipes

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BLACKBERRY SCONES



Blackberry Scones image

These blackberry scones are so delicious! Yummy, juicy blackberries in every bite, this is also a super easy scones recipe, with only 4 ingredients! Make these quick scones for breakfast, brunch, dessert, with your coffee or tea, or a quick snack to take on the go.

Provided by Suchot Sunday

Categories     Breakfast     Dessert     Snack

Number Of Ingredients 4

2 cups self-rising flour ((or 2 cups flour + 1 tbsp baking powder + ¼ tsp salt))
4 tbsp sugar (I used coconut sugar, you can use any granulated sugar)
1 ½ cups whipping cream
1 container fresh blackberries (~ 1 ½ cups)

Steps:

  • Preheat oven to 475 F.
  • Ina medium bowl, measure out 2 cups of self-rising flour.
  • If you don't have self-rising flour in your kitchen, use this: 2 cups flour + 1 tbsp baking powder + ¼ tsp salt.
  • Add the blackberries and sugar to this mixture and stir together.
  • I kept the blackberries whole for this scone recipe because I love big juicy bites of cooked blackberries studded throughout the scone.
  • Plus blackberries get crazy messy if you try to cut them in half, so there's that.
  • Measure out 1 ½ cups whipping cream into a measuring cup, pour into the flour mixture, and stir.
  • Use your hands to gather the dough together (use a bit of extra flour on your hands if it's too sticky), and put it onto a sprayed baking sheet.
  • Pat the dough into a circle about ¾" thick.
  • Slice into 8 wedges.
  • Bake at 475F for 12-15 minutes until golden on top, and until the middle of the scones is cooked.
  • Enjoy your scones!

BLACKBERRY AND GINGER CREAM SCONES



Blackberry and Ginger Cream Scones image

Wonderful flavor of fresh blackberries and ginger. This makes 6 large or 8 smaller scones.

Provided by Karen Shaw Whipple

Categories     Bread     Quick Bread Recipes     Scone Recipes

Time 30m

Yield 6

Number Of Ingredients 9

2 cups all-purpose flour
3 tablespoons white sugar
1 tablespoon baking powder
½ teaspoon salt
½ teaspoon ground ginger
5 tablespoons cold unsalted butter, cut into 1/4-inch pieces
1 cup blackberries
1 cup heavy cream
2 tablespoons turbinado sugar, or as needed

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.

Nutrition Facts : Calories 424.6 calories, Carbohydrate 46 g, Cholesterol 79.8 mg, Fat 24.8 g, Fiber 2.3 g, Protein 5.6 g, SaturatedFat 15.3 g, Sodium 380.7 mg, Sugar 11.4 g

THE BEST BLACKBERRY SCONES



The Best Blackberry Scones image

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

3 cups all-purpose flour
1/3 cup sugar
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 cup butter
1 pinch cinnamon, nutmeg
1 cup buttermilk
1 cup fresh blackberries

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

THE BEST SCONES



The Best Scones image

The extra-rich taste of our cream scones comes from using milk powder in addition to the standard ingredients butter and cream. A light touch when combining the dough ensures a tender crumb.

Provided by Food Network Kitchen

Categories     dessert

Time 1h

Yield 8 scones

Number Of Ingredients 10

1 1/4 cup heavy cream, plus more for brushing
1 large egg, beaten
2 tablespoons dry low-fat milk powder
3 cups all-purpose flour, plus more for dusting (see Cook's Note)
1/4 cup granulated sugar
1 tablespoon baking powder
2 teaspoons kosher salt
1 stick (8 tablespoons) cold unsalted butter, cut into pieces
Demerara or raw sugar, for sprinkling
Softened butter and jam, for serving

Steps:

  • Position a rack in the center of the oven and preheat to 400 degrees F. Line a baking sheet with parchment paper.
  • Whisk the cream, egg and milk powder in a liquid measuring cup. Pulse the flour, granulated sugar, baking powder and salt in a food processor until combined. Add the butter and pulse only until pea-size pieces remain. Transfer to a large bowl and make a well in the center. Pour the wet ingredients into the well and mix with a fork, incorporating the dry ingredients a little at a time until a shaggy dough forms (it's okay if the dough looks a little dry, just don't overwork it). Lightly knead the dough in the bowl until it just comes together.
  • Turn the dough out onto a lightly floured surface and pat into a 1-inch-thick rectangle (about 9 by 7 inches). Cut in half lengthwise, then cut in half again crosswise; you should have 4 equal rectangles. Cut each piece in half from corner to corner making 8 triangular wedges. Transfer to the prepared baking sheet and freeze for 10 minutes.
  • Brush the tops with cream and sprinkle with demerara sugar. Bake the scones until golden brown, 20 to 25 minutes. Let them cool on the baking sheet for 10 minutes, and then transfer to a wire rack to cool for 15 more minutes. Serve warm with softened butter and jam.

BLUEBERRY SCONES



Blueberry Scones image

A good basic scone recipe with blueberries added . . . yummy!!

Provided by LindaPinda

Categories     Bread     Quick Bread Recipes     Scone Recipes

Time 35m

Yield 12

Number Of Ingredients 8

2 cups all-purpose flour
¼ cup packed brown sugar
1 tablespoon baking powder
¼ teaspoon salt
¼ cup butter, chilled
1 cup fresh blueberries
¾ cup half-and-half cream
1 egg

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Cut butter into mixture of flour, sugar, baking powder, and salt. Add blueberries and toss to mix.
  • In separate bowl beat together cream and egg, and slowly pour into dry ingredients, stirring with rubber scraper until dough forms. Knead just until it comes together, 3 or 4 times. Don't overhandle.
  • Divide dough in half. On lightly floured board, shape each half into a 6-inch round. Cut into 6 wedges.
  • Bake on ungreased sheet about 20 minutes at 375 degrees F (190 degrees C). Serve warm!!

Nutrition Facts : Calories 160.3 calories, Carbohydrate 23.1 g, Cholesterol 31.3 mg, Fat 6.2 g, Fiber 0.9 g, Protein 3.3 g, SaturatedFat 3.7 g, Sodium 211.4 mg, Sugar 5.8 g

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

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

BLUEBERRY SCONES



Blueberry scones image

These scones are easy as pie. Best enjoyed still warm from the oven and smothered in generous helpings of butter and jam

Provided by Edd Kimber

Categories     Afternoon tea, Brunch, Snack

Time 40m

Yield makes 8

Number Of Ingredients 9

370g self-raising flour , plus extra for dusting
1 tsp baking powder
40g golden caster sugar
zest 1 large lemon
80g unsalted butter , chilled and diced
300g blueberries
100ml single cream
1 tsp vanilla extract
2 large eggs , plus 1 for glazing

Steps:

  • Heat oven to 200C/180C fan/ gas 6 and line a baking tray with parchment. To make the scones, put the flour, baking powder, sugar and lemon zest in a large bowl and mix together to combine. Add the butter and use your fingers to rub into the flour until the mixture resembles coarse breadcrumbs (don't rub too thoroughly; some larger lumps are preferable). Add the blueberries and toss together.
  • In a small jug, mix together the cream, vanilla and eggs, and pour into the mixture. Use a cutlery knife to stir together until the mixture starts to form a dough. Tip onto the work surface and use your hands to gently knead until the dough just comes together. Lightly flour your work surface and flatten the dough into a disc about 2.5cm thick. Use a sharp knife to cut it into eight triangles.
  • Transfer the scones to the prepared baking tray. Beat the remaining egg, then lightly brush it over the top of each scone. Bake in the oven for about 20-25 mins or until deep golden brown. Will keep for up to 3 days in an airtight container.

Nutrition Facts : Calories 329 calories, Fat 13 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 9 grams sugar, Fiber 2 grams fiber, Protein 8 grams protein, Sodium 0.6 milligram of sodium

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