Description
These Blackberry Scones deliver an irresistible flavor with fresh blackberries and a simple preparation method, making them a delightful addition to any breakfast or tea time. Perfect for homemade baking lovers.
Ingredients
Scale
- 2 cups (10 oz/284 g) all-purpose flour
- ¼ cup (2 oz/57 g) granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup (4 oz/115 g) butter, cold and diced
- 1 cup (5 oz/142 g) fresh blackberries, cut into halves
- ⅔ cup (5 fl oz/150 ml) buttermilk
- 1 tablespoon vanilla extract
- egg wash
- 1 cup (4 oz/115 g) powdered sugar, sifted
- 3 tablespoons (1 ½ oz/45 g) butter, melted
- 1 teaspoon vanilla bean paste
- 1–2 tablespoons milk
Instructions
- Preheat the oven to 375°F (190°C) and prepare a baking sheet with parchment paper.
- In a large bowl, combine flour, sugar, baking powder, baking soda, and salt.
- Rub the cold, diced butter into the flour mixture until it resembles coarse breadcrumbs, then fold in the blackberries.
- Mix buttermilk and vanilla extract in a small jug, then combine with the flour mixture. Stir until the dough comes together.
- On the prepared baking sheet, shape the dough into a 1-inch (3 cm) thick circle about 7 inches (18 cm) wide.
- Cut the circle into 8 wedges, separating them slightly for baking.
- Brush the tops with egg wash and bake for 20-22 minutes, until golden brown and firm when pressed. Allow to cool on a wire rack.
Notes
Ensure the butter is cold for flaky scones.
For best results, use fresh blackberries that aren’t overly ripe.
Adjust the milk in the glaze for desired consistency.
Nutrition
- Serving Size: 1 scone
- Calories: 230
- Sugar: 9g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg