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.
I prefer these Glazed Lemon Blackberry Scones with a ton of the lemon glaze, but you can adjust that to your liking. There's plenty of lemon flavor in the scone itself.
For me, the more lemon the better!
- 2 C all-purpose flour
- ¼ plus 1 tablespoon sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- 6 tablespoon cold butter
- ½ C cream or milk
- 2 teaspoon fresh lemon zest (from 1 lemon)
- 2 tablespoon fresh lemon juice (from 1 lemon)
- ½ teaspoon vanilla
- 1 C fresh or frozen blackberries
- ¾ C powdered sugar
- 2 teaspoon fresh lemon juice
- pinch of salt
- 1-2 tablespoon 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.
Nutrition Information:Yield: 8 Serving Size: 1 scone
Amount Per Serving: Calories: 354Total Fat: 17gSaturated Fat: 11gTrans Fat: 1gUnsaturated Fat: 5gCholesterol: 49mgSodium: 452mgCarbohydrates: 45gFiber: 2gSugar: 16gProtein: 6g
Nutrition Values are Approximate