Blackberry Lemon Scones

Blackberry Lemon Scones

Details

Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes

Cuisine: 
Categories:  , ,

Yields or Serves:  

Rating:
[Total: 0   Average: 0/5]

Tags: 

Delicious scones with fresh blackberries and lemon zest are ready to eat in just 45 minutes.

  • 1 1/2 Cups Unbleached Flour
  • 1/2 Cup Whole Wheat Flour
  • 6 Tablespoons Sugar
  • 2 1/2 Teaspoons Baking Powder
  • 1/2 Teaspoon Kosher Salt
  • Zest Of 1 Large Lemon
  • 1/2 Cup Unsalted Butter (Cold And Cut Into Cues)
  • 1/2 Cup Heavy Cream
  • 1 Large Egg
  • 1 Teaspoon Vanilla Extract
  • 1 Cup Fresh Blackberries (Roughly Chopped)
  • 2 Tablespoons Salted Butter (Melted)
  • 2 Teaspoons Fresh Lemon Juice
  • 3 Tablespoons Whole Milk
  • 1 Cup Powdered Sugar
  1. Preheat oven to 400 degrees.
  2. Line large-size baking sheet with parchment paper. Set aside.
  3. In large-size bowl combine unbleached flour, whole wheat flour, sugar, baking powder, kosher salt and lemon zest. Add cold butter cubes and mix with pastry blender or two forks until mixture resembles coarse meal. Set aside.
  4. In small-size bowl whisk together heavy cream, egg, and vanilla. Drizzle over flour mixture and mix until dry ingredients are moistened. Gently fold in the blackberries. Dough will be wet. With floured hands work dough into a ball and transfer to floured surface. Press into 8-inch disc. Cut into 8 equal wedges. Place 2 inches apart on prepared baking sheet.
  5. Place in oven 20 to 25 minutes until lightly golden and cooked through. Remove from oven and cool.
  6. In small-size bowl combine melted butter, lemon juice, and milk. Gradually add powdered sugar and beat until smooth and creamy. Add a bit more milk if necessary until mixture is thin. Drizzle over cooled scones.
  7. Serves 8
  8. Prep Time: 20 Minutes Cook Time: 25 Minutes Total Time: 45 Minutes
  9. "Work With What You Got!"
  10. ©Tiny New York Kitchen © 2019 All Rights Reserved

Victoria

Victoria has been cooking and writing recipes since she was a teenager. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

Explore Similar Recipes

Freshly baked raspberry muffins

Gluten Free Raspberry Muffins

Zucchini Bread 2

Puff Pastry

Oatmeal Cranberry Chocolate Chip Cookies

Oatmeal Cranberry Chocolate Chip Cookies