Try this Lemon Blackberry Scones recipe
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 tablespoon baking powder
- 1 tablespoon butter melted
- 2 tablespoons granulated sugar
- 1 tablespoon heavy cream
- 2 cups confectioner's sugar
- 2 teaspoons lemon zest
- 1/2-3/4 cup fresh or frozen blackberries (chopped if they are
- 8 tablespoons cold unsalted butter diced
- 1 cup plus 2 tablespoons heavy cream divided
- 1 tablespoon freshly squeezed lemon juice
- 2 teaspoons turbinado sugar
- 4 tablespoons freshly squeezed lemon juice
- Carbohydrate 431.844672312594 g
- Cholesterol 305.729999801685 mg
- Fat 115.393574094452 g
- Fiber 7.54883348154664 g
- Protein 34.9300062801347 g
- Saturated Fat 71.5594034946335 g
- Serving Size 1 1 recipe (966g)
- Sodium 3549.96092072257 mg
- Sugar 424.295838831048 g
- Trans Fat 8.80339228722248 g
- Calories 2870 calories
Step-by-step
- Position rack in lower third of oven and preheat oven to 425.
- Line cookie sheet with parchment paper.
- In a large bowl, whisk salt, baking powder, and sugar into flour.
- Gently stir in blackberries and make sure each one is lightly coated with flour.
- Using hands or pastry blender, gently cut butter into flour until you have flakes and pebbles of butter mixed throughout.
- Stir 1 cup of cream into the flour and 1 tablespoon lemon juice. Be sure you mix in all the dry flour around the edges.
- Knead the dough in the bowl just until it holds together.
- Turn dough onto floured surface and gently knead a few more times, then pat into a 9-inch round about 1 inch thick.
- Using sharp knife, cut dough into 8 wedges.
- Place dough wedges on parchment-paper lined baking sheet.
- Brush tops of dough with remaining cream and sprinkle the Turbinado sugar evenly over all the wedges.
- Bake 15-20 minutes until golden brown.
- Remove from oven and spread glaze all over the tops of the scones.
- Allow to cool.
- Scones are best served the day they are made but will keep in an airtight container for 2 days. You can also freeze them for 2-3 months. I wrap them in foil and place in a large freezer bag.
- Melt butter and whisk all ingredients together until smooth.
Keeping ingredient costs low while baking pastries requires precise handling of cold fats. Dice the eight tablespoons of unsalted butter and return them to the refrigerator until the exact moment of incorporation; maintaining solid butter pieces is what creates flaky layers rather than a dense biscuit. Toss fresh or frozen blackberries in the dry flour mixture first. Coating the fruit prevents sinking and absorbs excess moisture, ensuring the interior dough bakes evenly without wet pockets.
Managing Dietary Swaps
Dairy-free modifications work reliably here without purchasing specialty specialty flour blends. Substitute standard heavy cream with full-fat canned coconut milk at a one-to-one ratio for both the dough and the glaze liquid. Standard all-purpose flour already contains the necessary gluten structure, meaning expensive alternative flours are entirely unnecessary for achieving proper rise.Pairing and Storage
Pair these baked goods with strong, unsweetened black coffee or hot black tea to balance the high sugar content of the confectioner's sugar glaze. Consume the batch within two days while the crust retains its crisp exterior texture, or wrap individual portions tightly in aluminum foil for up to three months in the freezer.
