I love a moist, chewy scone with the perfect crunchy exterior. Dry scones move over. These scones have all the great things that I love about scones. The tart, juicy but sweet blackberries you find in each bite are a fun surprise.
I like to make the scones and freeze them. Then, I have them ready to bake any time I am wanting a treat. They are so good with a cup of coffee for breakfast or an afternoon snack.
Place the scones 1 1/2 inches apart on the prepared pan. Freeze for 8 minutes.
Bake, allow to cool slightly and then glaze. Enjoy!
Blackberry Scones with Buttermilk Glaze
Print RecipeIngredients
- Scones:
- 2 ½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon kosher salt
- 1/3 cup granulated sugar
- 8 tablespoons whole milk
- 2 eggs, divided
- 10 tablespoons unsalted butter, frozen
- 1 cup fresh blackberries
- Glaze:
- ¾ cup confectioner’s sugar
- 2 ½ tablespoons whole buttermilk
Instructions
Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
In a large bowl, sift the flour and baking powder. Stir in the sugar and salt.
In a small bowl, whisk together the milk and 1 egg.
Grate the frozen butter into the flour mixture. Stir.
Stir in the blackberries.
Add the wet mixture to the flour mixture. Using your hands, work the wet mixture into the dry to form a crumbly dough. Turn out the dough onto a lightly floured surface. Using floured hands, form the dough into about a 6-inch circle.
Cut the dough with a floured bench scraper into 6 wedges. Place 1 ½-inches apart on the prepared pan. Freeze for 8 minutes.
Whisk the remaining egg in a small bowl. Brush the scones with the egg.
Bake for 17 to 19 minutes or until golden brown. Transfer to a wire baking rack to cool.
For the glaze, add the confectioner’s sugar to a small bowl. Whisk in the buttermilk until smooth.
Drizzle the glaze over the top of the scones.
Serve warm.
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