Flaky, buttery, berry-licious Blackberry Scones are packed with juicy blackberries and make the perfect snack or on-the-go breakfast.
What do you like to pair with lemons? Since I had a large jar of lemon curd left over from my lemon snack cake, I wanted to make something that would pair deliciously with the lemon curd. On the blog, there’s already strawberry lemonade sandwich cookies and blueberry lemon muffins. What else could I pair lemons with? How about juicy blackberries!
I got to work on the perfect Blackberry Scones. The secret to any scone recipe, as I’ve mentioned before, is cold butter. The butter melts while in the oven and releases steam to create pockets in the dough, which translates to flakiness when out of the oven. So YUM! For these Blackberry Scones, I used grated frozen butter for the flakiest scone ever! Each butter shred equals a steam pocket! Doesn’t that sound amazing?
In an effort to keep the butter cold while working the dough, make sure to handle the dough with your hands as little as possible. Only touch the dough when necessary and do not over knead. The heat from your hands can warm the dough and melt the butter! I used a spatula to mix when possible and made sure every ingredient was in the freezer or refrigerator right up until ready to use. Just as a precaution, I gave it a quick chill in the freezer right after mixing the dough, before rolling it out.
Follow the preceding tips and you will be on the right track for buttery, flaky Blackberry Scones that’s lightly crisped on the outside and heavenly soft on the inside. Spread on some butter, or lemon curd, or jam. Heck, you can just enjoy them on their own. Just make them ASAP!
- 1 ½ cups fresh blackberries
- ½ cup whole milk, cold
- ½ cup sour cream, cold
- 2 cups all-purpose flour
- ½ cup sugar, plus extra for sprinkling
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- 1 teaspoon lemon zest
- ½ teaspoon salt
- 10 tablespoons unsalted butter, frozen and grated, plus 2 tablespoons, melted, for brushing
Preheat oven to 425°F and line a baking sheet with parchment paper or silpat.
Place the blackberries in the freezer until ready to use. Whisk together the milk and sour cream and place keep chilled in the refrigerator.
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, zest and salt. Add the grated butter and milk mixture and stir with a wooden spoon or rubber spatula. Turn the dough over onto a well-floured counter top and bring the dough together with clean, well-floured hands. Work quickly so not to warm the dough and sprinkle on flour as necessary if the dough becomes too sticky.
Roll out the dough into a 12x12-inch square. Fold the square into thirds, like a business letter. Then, fold into thirds width-wise to form a 4x4-inch square. Place on a floured plate and place in the freezer for 5 minutes.
Generously flour the counter top and roll out the dough into a 12x12-inch square. Evenly sprinkle on the chilled blackberries and gently press them down into the dough. Roll the dough into a tight log and place seam-side down. Use a rolling pin to roll and flatten the dough into a 12x4-inch rectangle. Cut out 8 triangles using a knife or bench scraper.
Transfer to the prepared baking sheet, spacing 1-inch apart. Brush with melted butter and sprinkle on sugar. Bake for 18 to 20 minutes, rotating the pan half way. The scones are done when the outer edges are golden brown. Carefully transfer to a wire rack and let cool for 10 minutes to serve warm. Or, let cool completely to serve at room temperature.
Adapted from The America’s Test Kitchen Family Baking Book
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