I’m always looking for good breakfast baked goods and scones are at the top of my list. I’ve posted quite a few different scone recipes in the past: Lemon Glazed Lemon Scones, Mini Chocolate Chip Scones, Cinnamon Scones with Orange Glaze, and Cherry Scones, and they’re all terrific. Scones are a real favorite of mine!
We have some beautiful Summer blackberries and I didn’t want them to go bad, so one of my first thoughts of course is scones. These Glazed Lemon Blackberry Scones have such a tender crumb and are so lemony with that wonderful burst of fruit all the way through them. The lemon glaze really tops them off nicely and I can’t wait till tomorrow to have them with my morning coffee!
You could make these with any berry – blueberries, raspberries, strawberries, and they’d be great. The lemon base would go with any of them. Easy to throw together and they freeze well, too.
****Lemony, tender crumb with bursts of blackberries. These are terrific. Adapted from The Love Nerds
- 2 C all-purpose flour
- 1/4 plus 1 tbsp sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 6 tbsp cold butter
- 1/2 C cream or milk
- 2 tsp fresh lemon zest (from 1 lemon)
- 2 tbsp fresh lemon juice (from 1 lemon)
- 1/2 tsp vanilla
- 1 C fresh or frozen blackberries
- 3/4 C powdered sugar
- 2 tsp fresh lemon juice
- pinch of salt
- 1-2 tbsp cream or milk (to desired consistency)
Preheat oven to 375°. Cover a cookie sheet in parchment paper and set aside.
In a large bowl, combine the flour, sugar, baking powder and salt.
Cut the cold butter into small pieces and add to the flour mixture, combining quickly with your hands (so the butter doesn't melt) until crumbly and butter is evenly distributed.
Stir in the milk, lemon zest, lemon juice and vanilla until just combined. Fold in the blackberries. If using frozen blackberries, do not thaw them before adding. On a lightly floured surface, gently shape the dough into a rectangle about an inch thick. Cut into 8 triangles and place on the parchment-covered cookie sheet, about 2 inches apart.
Bake for 14-16 minutes, checking at 14 minutes, until golden brown. Cool on a rack for about 20 minutes, then combine the ingredients for the glaze. (Put a piece of aluminum foil or waxed paper under the rack before glazing). Glaze each scone, completely covering it. Let glaze harden before serving.
Tips and Stuff:
Yes, that is a tablespoon of baking powder.
If your blackberries are large, cut them in half before adding to the dough.
To freeze, lay the baked scones onto a cookie sheet and freeze for at least an hour. After frozen, put them into a labeled freezer bag with the air squeezed out of it.