Description
These blackberry cream scones are a delightful blend of rich, buttery scones and the sweet tang of fresh blackberries. The creamy texture and burst of berry flavor make them the perfect treat for breakfast or a cozy afternoon tea. With their light, flaky texture and golden brown crust, these scones are sure to impress everyone who tries them.
Ingredients
2 cups all-purpose flour
1/4 cup sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup cold unsalted butter, cut into small cubes
1 cup heavy cream
1 teaspoon vanilla extract
1 cup fresh blackberries
1 tablespoon milk (for brushing)
Additional sugar for sprinkling
Instructions
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper or a silicone mat.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- Add the cold butter cubes to the flour mixture. Use a pastry cutter or your fingers to cut the butter into the flour until the mixture resembles coarse crumbs.
- Make a well in the center of the mixture and pour in the heavy cream and vanilla extract. Stir gently with a spoon until just combined. Be careful not to overmix the dough.
- Gently fold in the blackberries, being cautious not to break them up too much. The dough will be a bit sticky at this point.
- Turn the dough out onto a lightly floured surface and knead it gently a few times to bring it together. Pat the dough into a round disc about 1-inch thick.
- Using a sharp knife, cut the dough into 8 wedges and place them onto the prepared baking sheet.
- Brush the tops of the scones with milk and sprinkle a little extra sugar on top.
- Bake for 15-18 minutes, or until the scones are golden brown and a toothpick inserted into the center comes out clean.
- Allow the scones to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
To make the scones lighter, avoid overworking the dough. Mix until just combined.
Frozen blackberries can be used instead of fresh. There's no need to thaw them first.
The dough can be made ahead and frozen. Shape into wedges, freeze, then bake directly from the freezer.
Substitute heavy cream with half-and-half or whole milk for a less rich result.
Brush the tops with milk and sprinkle sugar before baking for a golden-brown finish.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Category: Breakfast, Snack, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 scone
- Calories: 280
- Sugar: 10g
- Sodium: 140mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 45mg
