Tender scones filled with plump juicy blackberries and hints of almond. Perfect for special breakfasts and weekend brunches, these blackberry almond scones are easy to make and don’t require a special scone pan.
Prep Time:
15 minutes
Cook Time:
20 minutes
Serves:
8
Ingredients
Scones
2 1/2 Cups all-purpose flour
1/3 Cup granulated sugar
2 1/2 Teaspoons baking powder
1/4 Tsp. baking soda
1/2 Tsp. salt
1/2 Cup (1 stick) unsalted butter, cold and grated
1/2 Cup plus 3 tablespoons whole milk
1/2 Cup sour cream
1 Tsp. lemon zest
1 1/2 Teaspoons almond extract
1 Package (6 ounces) Driscoll’s Blackberries
Topping
1/4 Cup sliced almonds
2 Tablespoons unsalted butter, melted
1 1/2 Tablespoons demerara sugar or raw sugar
2 Tablespoons whole milk
Scones
1
PREHEAT oven to 400°F.
2
LINE a baking sheet with parchment paper.
3
PLACE 2 ½ cups all-purpose flour into a large mixing bowl.
4
ADD 1⁄3 cup sugar.
5
ADD 2 ½ teaspoons baking powder.
6
ADD ¼ teaspoon baking soda.
7
ADD 1/2 teaspoon salt.
8
STIR to combine.
9
CUT IN 1⁄2 cup (1 stick) unsalted butter using a pastry blender or fork until a coarse, pea-sized mixture forms.
10
CHILL flour mixture in refrigerator until needed.
11
POUR 1⁄2 cup plus 3 tablespoons whole milk into a small mixing bowl.
12
ADD 1⁄2 cup sour cream.
13
ADD 1 teaspoon lemon zest.
14
ADD 1 1/2 teaspoons almond extract.
15
WHISK to combine.
16
SET ASIDE milk mixture.
17
FORM a well in the center of the flour mixture and POUR IN milk mixture.
18
STIR just until combined and a shaggy dough forms. Do not over mix.
19
POUR OUT dough onto lightly FLOURED work surface.
20
KNEAD and PRESS dough lightly into an oval approximately 9 inches by 12 inches and about 1⁄4 inches thick. Do not over mix.
21
SPRINKLE 1 package (6 ounces) blackberries over half of dough and FOLD opposite edge of dough over blackberries.
22
SHAPE dough into a circle about 7 inches in diameter.
23
FLOUR a chef’s knife lightly and CUT dough into 8 triangles as you would a pizza.
24
TRANSFER scones to prepared baking sheet and CHILL in refrigerator 15 minutes.
Topping
1
PLACE 1⁄4 cup sliced almonds into a small bowl.
2
ADD 2 tablespoons melted unsalted butter.
3
ADD 1 ½ tablespoons demerara sugar or raw sugar.
4
STIR together.
5
SET ASIDE almond mixture.
6
BRUSH top of each scone with about 1 teaspoon whole milk.
7
PRESS 1 – 2 teaspoons almond topping gently onto top of each scone.
8
BAKE 15 – 20 minutes or until scone edges are golden brown.
9
SERVE warm or at room temperature.
