These soft English-style blackberry lemon scones are subtly sweet and tart with fresh blackberries and a hint of lemon. Delicious for afternoon tea with some jam and clotted cream or butter.
Prep Time:
15 minutes
Cook Time:
25 minutes
Serves:
8 – 12
Ingredients
3 2/3 Cups all-purpose flour
1 ¾ Tbsp. baking powder
1 ½ Tsp. salt
1/2 Cup (1 stick) unsalted butter, cut into cubes and chilled
1/2 Cup sugar
Zest of 1 lemon
1 Package (6 ounces) Driscoll's Blackberries, chopped
1/2 Cup whole milk
1 large egg
1
PREHEAT oven to 375°F.
2
LINE a baking sheet with parchment paper or silicone baking mat.
3
PLACE 3 2/3 cups all-purpose flour into a large mixing bowl. Avoid pressing down on the flower and overpacking the measuring cup to keep the scones light and fluffy.
4
ADD 1 ¾ tablespoons baking powder and ADD 1 ½ teaspoons salt.
5
STIR or SIFT to combine.
6
CUT IN 1/2 cup (1 stick) chilled unsalted butter using a pastry blender or fingertips until mixture resembles coarse breadcrumbs.
7
ADD 1/2 cup sugar and ADD the zest of 1 lemon.
8
TOSS to combine.
9
ADD 1 package chopped blackberries and TOSS gently to combine. Do not overmix.
10
SET ASIDE flour mixture.
11
POUR 1/2 cup whole milk into a liquid measuring cup.
12
WHISK IN 1 large egg.
13
RESERVE and SET ASIDE 2 tablespoons milk mixture.
14
ADD remaining milk mixture to flour mixture.
15
STIR just until mixture comes together and forms a soft dough. Do not overmix.
16
FLOUR a work surface generously and TRANSFER dough to work surface.
17
FLOUR a rolling pin and ROLL OUT dough to about 1 ¼ inches thick.
18
CUT OUT 8 – 12 blackberry lemon scones using a 2 ½ inch round cookie cutter and REROLL dough as needed. Do not overmix.
19
TRANSFER blackberry lemon scones to prepared baking sheet.
20
BRUSH tops of blackberry lemon scones with reserved milk mixture.
21
BAKE 20 – 25 minutes or until risen and tops are light golden.
22
TRANSFER blackberry lemon scones to a wire rack to cool somewhat.
23
SERVE immediately with blackberry jam and butter or clotted cream.
