Blackberry Scones with a Lemon Glaze

12 Mar

These scones are rich, flaky and sweet. I have used Blackberries in this recipe because I seem to always have them in my freezer, but almost any fresh or frozen berries will be wonderful in this scone recipe. Try using Raspberries, Strawberries, Blueberries or a mixture of all.

Scone Ingredients:

  • 8 Tb butter, unsalted, frozen
  • 1 1/2 cups fresh or frozen blackberries, cut into 1/2 inch pieces
  • 1/2 cup milk
  • 1/2 cup sour cream
  • 1 cup all-purpose flour
  • 1 cup white whole wheat flour
  • 1/2 cup sugar, plus extra for sprinkling before baking
  • 2 tsp baking powder
  • zest of 1 small lemon or 1/2 of a large lemon
  • 1/2 tsp salt
  • 1/4 tsp baking soda
  • 2 Tb butter, unsalted melted

Lemon Glaze Ingredients:

  • 1/2 cup sugar
  • juice from 2 small lemons or 1 large lemon

Preheat oven to 425 and line a rimmed baking sheet with parchment paper.

Using a hand-held grater, shredded the 8 tablespoons of butter, an entire stick, then return it to the freezer until needed. I suggest freezing 2 sticks, unwrapping one half of each stick so that you can hold the butter with the wrapper still on it and shredding half of each stick. It’s just less messy this way.

Cut your berries then put them into the freezer also until needed, whether they are fresh or frozen.

In a small bowl whisk together the milk and sour cream and store in the refrigerator until needed. In a medium bowl stir together the all-purpose flour, white whole wheat flour, 1/2 cup of sugar, baking powder, salt and baking soda. Add the frozen, shredded butter and toss with your fingers until well coated. Using a rubber spatula, fold in the milk mixture until just combined. (Be careful not to over mix)

On a well floured surface with lightly flour hands place your dough and any floury bits and knead about 8 times until the dough just holds together in a rough and ragged ball. (If needed sprinkle with flour during this process to prevent it from sticking) Roll the dough into a 12-inch square, then fold the top towards the center, the bottom towards the center and then the sides towards the center, like an envelope, to form a 4 inch square. Lightly flour a plate and place the dough on to the plate and put into the freezer for 5 minutes. Don’t over chill or the dough will be hard to work with.

After the dough is properly chilled, return it to the well floured surface and roll it out again into a 12 inch square. This process is what creates all the layers. Sprinkle the berries on the surface leaving about an 1/2 inch edge and press them down into the dough. Roll the dough over itself into a right log and pinch the seams and ends closed. Lay the roll seam side down and flatten with your hands into a 12″x4″ rectangle. Using a sharp flour knife slice the dough into 4 rectangles, and then each one of those into 2 triangles.

Place the scones onto the prepared baking sheet, either in the rectangle log form or individually. At this point you can wrap and freeze your individual scones to be baked at a later time if desired. Melt 2 tablespoons of unsalted butter and brush each scone liberally then sprinkle with sugar. Bake for about 25 minutes, rotating your baking sheet about half way through the baking process. Transfer to a wire rack to be glazed and cool for about 10 minutes.

In a nonreactive small saucepan combine the sugar and lemon juice, bring to a boil, stirring to get the sugar to dissolve. Then reduce the heat to low and simmer for about 4 minutes until the glaze has thickened slightly. Glaze the scones generously while they are on the wire rack. After they have cooled enough, serve.

Suggestions: The cut, unbaked scones can be frozen at this stage. Just cover and place in the freezer until frozen solid, then wrap tightly in plastic cling wrap and store in a freezer zip lock bag. Bake from frozen state but on 375 for 30-40 minutes.

1 Comment

Posted by on March 12, 2012 in Breads, Breakfast, Desserts


Tags: , , ,

One response to “Blackberry Scones with a Lemon Glaze

  1. Mark Thienes

    March 12, 2012 at 8:02 AM



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