Anyone who knows me well, knows I love a good scone… and I sure do love these yummy Blackberry Scones!
Blackberries grow wild all over the beautiful Pacific Northwest. We have a forest park behind our home and the blackberry vines creep over our back fence (until we madly hack them back each Fall!). This summer we have a bumper crop of blackberries, free for the taking (I will cut the vines back AFTER I get all the blackberries we can handle!). I’ve been picking berries every other day, and get about a quart of berries each time. I’ve already used them to make a Blackberry Cobbler, a Berry and Orange Spinach Salad, and Blackberry Pie Bars, so now I’m making blackberry scones, and have saved a bunch more to make jam. Yeehaw!
These scones are very easy to prepare; the method used is similar to my other scone recipes on this blog. For this particular recipe, it is important to use frozen blackberries, because blackberries are really juicy and if not frozen, they will “leak” juice all over the scones while mixing and baking. Here’s how to make them:
First, preheat your oven to 400 degrees F. In a large bowl, whisk together the all purpose flour, baking powder and salt. Cut up COLD butter into small chunks and add to flour mixture. Use a pastry blender and cut the butter into the flour until the butter has been reduced to the size of small peas. You can also do this in a food processor, if desired. Add sugar, and stir to combine. Set aside.
In a separate bowl, add heavy whipping cream, eggs and vanilla extract. Whisk together until blended. Set aside.
Add frozen blackberries to flour mixture. Toss gently to lightly coat the berries with flour.
Pour the whisked whipping cream/egg mixture into the flour mixture. Stir gently to mix. Please note that the frozen berries will begin to thaw very quickly, so do this step quickly, but gently. Your dough will be fairly sticky.
Once mixed, place the dough onto a lightly floured work surface. Knead the dough VERY LIGHTLY 3-4 times to ensure the dough comes together in a ball. Shape dough into an 8 inch circle using your clean hands. The dough should be about 1½ inches high. Cut into 8 wedges with a sharp knife or pizza cutter (I always use a pizza cutter- easy, and works like a charm!).
Place the scones onto an ungreased baking sheet in a circle. I leave a little space between each wedge. If desired, sprinkle tops with sugar (optional). Bake in preheated 400 degree oven for 20-22 minutes, or until tops are light golden brown in color and they are “set” in the middle.
When scones are finished baking, let them cool on the baking sheet for several minutes, then separate them and transfer to a wire rack to finish cooling. That’s it! I hope you enjoy these tasty blackberry scones for breakfast, or for an afternoon treat with some tea, coffee, or a big cold glass of milk! They are delicious!
Thanks for taking time to look at this recipe! I am thankful to Roberta Reynolds for this delicious recipe, and hope you give it a try (and give my other scone recipes a look, too!). Have a wonderful day, friends… be kind and encouraging to others out there in the big ol’ world. It can really make a positive difference in someones day!
Recipe Adapted From: http://birdsnestbites.com/blackberry-scones/
- 2 cups all purpose flour
- 2½ teaspoons baking powder
- 1 teaspoon salt
- 7 Tablespoons COLD butter (almost a whole cube)
- ¼ cup granulated sugar
- ½ cup heavy whipping cream
- 2 large eggs
- 1½ teaspoons vanilla extract
- 1½ cups FROZEN blackberries
- Preheat oven to 400 degrees. In a large bowl, whisk together the flour, baking powder and salt. Cut up COLD butter into small chunks; add to flour mixture. Use a pastry blender and cut the butter into the flour until butter has been reduced to the size of small peas. You can also do this in a food processor if desired. Add sugar; stir to combine. Set aside.
- In separate bowl, add heavy whipping cream, eggs and vanilla extract. Whisk together until blended. Set aside.
- Add frozen blackberries to flour mixture. Toss gently to lightly coat the berries with flour. Pour whipping cream/egg mixture into flour mixture. Stir gently to mix. Please note that frozen berries will begin to thaw very fast, so do this step quickly, but gently. Your dough will be fairly sticky.
- Once mixed, place the dough onto a lightly floured work surface. Knead the dough VERY LIGHTLY 3-4 times so dough comes together in a ball. Shape dough into an 8 inch circle using your hands. The dough should be about 1½ inches high. Cut into 8 wedges with a sharp knife or pizza cutter.
- Place the scones onto an ungreased baking sheet in a circle, leaving a little space between each wedge. If desired, sprinkle tops with sugar (optional). Bake in preheated 400 degree oven for 20-22 minutes, or until tops are light golden brown in color and they are "set" in the middle. When finished baking, let scones cool on baking sheet for several minutes, then transfer to a wire rack to finish cooling. Serve at room temperature... and enjoy!
Here’s one more to pin on your Pinterest boards!
