How to prepare scones with fresh blackberries and a touch of lemon that are wonderfully flaky.
There are several blackberry lemon scones recipes available, and I’d probably adore them all! I enjoy scones.
These blackberry scones are more in the style of an “American” or “coffeehouse” scone.
These blackberry lemon scones are loaded with lemon zest and juicy blackberries.
Making them merely takes a few minutes and the greatest part is? No expensive equipment is needed! Try this recipe for cranberry scones if all you have is dried fruit on hand.
Our recommendations for the blackberry lemon scones
Instead of being dense and flat, scones should be airy and flaky. Consider the following advice to create them as best as you can.
- The butter needs to be cold. The sour cream should be used straight from the refrigerator, and the butter should be cold and firm.
- It is better to spend as little time as possible working the dough. Overworking the scone dough will result in heavy-baked scones.
- You could notice some jagged edges as you cut your scones. Don’t flatten or smooth them out since the flaky edges will expand in the oven, assisting the scones in rising and becoming light.
We blend butter with flour, baking powder, baking soda, and a little salt to make these simple blackberry scones. The butter was then sliced into it. There are several ways to accomplish this.
- Grate the frozen butter into the bowl using a box grater.
- Using a pastry cutter or two knives, “cut” the cold butter into the mixture once it has been chopped into small pieces.
- Pulse the food processor after adding cold butter cubes to the dry ingredients in the bowl.
We add eggs and sour cream after the butter. Keep in mind not to overwork the dough.
To thoroughly combine them, we like to swirl them in with a fork. The blackberries are the final component to be added. Some will be mashed into the dough, which is acceptable.
We prepare the scones, cut them into circles or triangles (it’s up to you), and bake them in a hot oven until they bubble up and are thoroughly cooked.
Blackberry Lemon Scones
|15 minutes for preparation
COOK 15 minutes
These blackberry lemon scones are simple to make and ready in no time. Although thawed, frozen blackberries will also work, fresh blackberries are our preferred choice for these.
Use the coldest butter and sour cream you can find for the greatest texture, and do your best to avoid over-mixing the scone batter.
YOU WILL NEED
- 2 cups all-purpose flour
- 1/3 cup sugar, plus more for scone tops
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 8 tablespoons cold unsalted butter
- 1/2 cup sour cream
- 1 large egg
- tablespoon grated lemon zest
- 6 ounces fresh blackberries
TO MAKE DOUGH
- The oven rack should be in the middle position while it is heated to 400 degrees F. Use a silicon baking mat or parchment paper to line a large baking sheet.
- In a larger basin, stir together the flour, sugar, baking soda, baking powder, and salt.
- When the butter and flour combination resembles a coarse meal with a few pea-sized butter crumbles, use a pastry blender to combine the ingredients together. (Or make food with a food processor.)
- Sour cream, egg, and lemon zest should be thoroughly combined in a small bowl before being added to the flour and butter mixture. Mix with a rubber spatula until a crumbly dough comes together. Stir the blackberries in slowly. If a few of the berries are slightly bruised, don’t panic.
- Place the dough on a lightly dusted work surface, along with any dry, floury parts. The dough should only just come together after 3 to 5 repetitions of kneading. Round out to an 8-inch diameter. Using a biscuit cutter, cut each piece into 8 triangles.
- Scone the tops with sugar and place them on the baking sheet. Bake for 14 to 16 minutes, or until light golden brown. At least 10 minutes should pass before serving.
- Scones should be consumed fresh. If you do have leftovers, freezing them is the best way to keep them fresh. Baked and cooled scones should be placed in resealable plastic bags and frozen until solid. Maintain for three weeks. Bake in a 350°F oven for a few minutes to warm things up. It shouldn’t require much time.
- The dough for unbaked scones can also be frozen. Transfer the cut scones to sealable plastic bags after chilling them in the freezer until hard. Maintain for three weeks. Bake immediately from the freezer in a 400°F oven. (They might require a few more minutes.
NUTRITION PER SERVING
Serving Size 1 scone (1 of 8) / Calories 294 / Total Fat 14.6g / Saturated Fat 8.7g / Cholesterol 58.8mg / Sodium 207.2mg / Total Carbohydrate 36g / Dietary Fiber 2g / Total Sugars 9.6g / Protein 5.4g