CREAM SCONES
Scones are a kind of sweet biscuit. They are very common in the United Kingdom. Here is a pretty good recipe that I made after a lot of trial and error. These are quite easy. You can add a bit more sugar if you want. These taste awesome with grape or blackberry jelly!
Provided by MirrorMask
Categories Bread Quick Bread Recipes Scone Recipes
Time 30m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat oven to 425 degrees F (220 degrees C). Lightly grease a baking sheet.
- Sift together the flour, baking powder, sugar, and salt in a large mixing bowl. Add the butter, cream, and milk; stir until a spongy dough has formed. Turn the dough out onto a lightly-floured surface. Pat the dough into a rectangle about 3/4 inch thick and 7 inches wide. Cut into 6 triangles. Arrange on the prepared baking sheet.
- Bake in the preheated oven until lightly browned, 10 to 13 minutes.
Nutrition Facts : Calories 436.1 calories, Carbohydrate 52.4 g, Cholesterol 68.7 mg, Fat 22 g, Fiber 1.7 g, Protein 7.5 g, SaturatedFat 13.6 g, Sodium 673.9 mg, Sugar 2.8 g
THE BEST BLACKBERRY SCONES
Love love the blackbery! These are really good with your favorite iced tea in the summer or hot tea in the winter.
Provided by loveleesmile
Categories Scones
Time 35m
Yield 1 1/2 dozen
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees.
- Sift all dry ingredients in a large bowl.
- Cut in butter. Before you add the berries - mix in the buttermilk. Add berries.
- Knead to form dough. Form dough into 3-4 inch balls.
- Place on lightly greased cookie sheet and flatten slightly.
- Bake 15 - 20 minutes.
- Remove to rakes to cool. Best served warm.
Nutrition Facts : Calories 2006.4, Fat 96.4, SaturatedFat 59.6, Cholesterol 250.6, Sodium 2013, Carbohydrate 254.2, Fiber 11.9, Sugar 57.6, Protein 33.5
BLACKBERRY-LEMON SCONES
Our flaky, coffee-shop-worthy scones with fresh blackberries and the zest of lemon are ready to eat in just 45 minutes.
Provided by Inspired Taste
Categories Side Dish
Time 45m
Yield 8
Number Of Ingredients 11
Steps:
- Heat oven to 400°F. Line cookie sheet with cooking parchment paper.
- In large bowl, mix flour, 1/3 cup sugar, the baking powder, salt and baking soda. Grate butter into flour mixture, then work in with fingers until mixture looks like coarse meal. In small bowl, beat sour cream, egg and lemon peel with whisk or fork. Add sour cream mixture and blackberries to flour mixture. Stir until dough comes together (some berries may become slightly crushed).
- On cookie sheet, pat dough into 7-inch round. Cut into 8 wedges; separate slightly. Sprinkle evenly with 1 tablespoon sugar.
- Bake 14 to 16 minutes or until light golden brown. Cool 5 to 10 minutes. Serve warm.
Nutrition Facts : ServingSize 1 Serving
BLACKBERRY AND GINGER CREAM SCONES
Wonderful flavor of fresh blackberries and ginger. This makes 6 large or 8 smaller scones.
Provided by Karen Shaw Whipple
Categories Bread Quick Bread Recipes Scone Recipes
Time 30m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat the oven to 425 degrees F (220 degrees C).
- Whisk flour, sugar, baking powder, salt, and ginger together in a large bowl. Cut in butter with a pastry blender. Fold blackberries into the flour mixture gently. Add heavy cream and mix until batter just comes together, so berries don't get too mashed.
- Form dough into 6 large scones. Sprinkle with turbinado sugar and place on a baking sheet.
- Bake in the preheated oven until scones are browned on top, 15 to 20 minutes.
Nutrition Facts : Calories 424.6 calories, Carbohydrate 46 g, Cholesterol 79.8 mg, Fat 24.8 g, Fiber 2.3 g, Protein 5.6 g, SaturatedFat 15.3 g, Sodium 380.7 mg, Sugar 11.4 g
MINI BLACKBERRY CREAM SCONES
This is a small recipe producing small scones. It's perfect for baking urges, and you'll be eating well in less than thirty minutes. Each scone is only about three or four inches long. There's a TON of berries in them, so don't be put off if the dough doesn't come together perfectly like sugar cookie dough. It's going to be a messy and a little imperfect and that's perfectly okay. Scones originated in Scotland. Treat yourself! From Eat Run Live.
Provided by Sharon123
Categories Scones
Time 30m
Yield 8 mini scones
Number Of Ingredients 9
Steps:
- Preheat oven to 425.
- In a large bowl, mix together the flour, baking powder, salt and sugar. Cut in the butter with your fingers and work mixture together until it resembles coarse sand. Add the blackberries.
- Add the cream and mix with your hands until a dough forms. Make an small circle with the dough and slice into 8 small wedges (each wedge should be only about two-three inches). Place wedges on a lined baking sheet and bake for 15 minutes, until golden brown.
- To make the glaze, mix together the powdered sugar and cream. Scoop into a plastic bag, snip off the tip and drizzle over the cooled scones.
- Serve with tea and a good book!
BLACKBERRY SCONES RECIPE
Tender cream scones chock full of blackberries
Provided by Liz Berg
Categories Brunch
Time 28m
Number Of Ingredients 8
Steps:
- Preheat the oven to 425°. Line baking sheet with parchment and set aside.
- Place flour, baking powder, sugar, and salt into the food processor and pulse to mix.
- Remove the lid and sprinkle the butter over the flour mixture. Pulse about 10-15 times till the mixture resembles coarse cornmeal. Transfer the mixture to a large bowl.
- Add the vanilla paste to heavy cream, then stir in the cream with a rubber spatula until the dough starts to come together.
- Pour out bowl contents onto a floured surface, and knead a few times, then carefully knead in the blackberries. I sprinkled a few on top, folded the dough over, and repeated. You don't want to overwork the dough.
- Form dough into an 8-inch round (alternatively, you can press it into an 8-inch cake pan lined with parchment, then carefully flip it out). Cut into 8 wedges
- Place wedges on a baking sheet and bake until tops are light brown, 15 to 18 minutes. Cool on a wire rack for at least 10 minutes. Serve warm or at room temperature.
Nutrition Facts : Calories 303 calories, Carbohydrate 31 grams carbohydrates, Cholesterol 53 milligrams cholesterol, Fat 18 grams fat, Fiber 1 grams fiber, Protein 4 grams protein, SaturatedFat 11 grams saturated fat, ServingSize 1 scone, Sodium 381 milligrams sodium, Sugar 6 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 6 grams unsaturated fat
BLACKBERRY SCONES
These blackberry scones are so delicious! Yummy, juicy blackberries in every bite, this is also a super easy scones recipe, with only 4 ingredients! Make these quick scones for breakfast, brunch, dessert, with your coffee or tea, or a quick snack to take on the go.
Provided by Suchot Sunday
Categories Breakfast Dessert Snack
Number Of Ingredients 4
Steps:
- Preheat oven to 475 F.
- Ina medium bowl, measure out 2 cups of self-rising flour.
- If you don't have self-rising flour in your kitchen, use this: 2 cups flour + 1 tbsp baking powder + ¼ tsp salt.
- Add the blackberries and sugar to this mixture and stir together.
- I kept the blackberries whole for this scone recipe because I love big juicy bites of cooked blackberries studded throughout the scone.
- Plus blackberries get crazy messy if you try to cut them in half, so there's that.
- Measure out 1 ½ cups whipping cream into a measuring cup, pour into the flour mixture, and stir.
- Use your hands to gather the dough together (use a bit of extra flour on your hands if it's too sticky), and put it onto a sprayed baking sheet.
- Pat the dough into a circle about ¾" thick.
- Slice into 8 wedges.
- Bake at 475F for 12-15 minutes until golden on top, and until the middle of the scones is cooked.
- Enjoy your scones!
BLACKBERRY CREAM SCONES
Steps:
- Preheat the oven to 425° F.
- Whisk dry ingredients (flour through salt) in a large bowl. Lightly toss blackberries into the dry ingredients to separate the pieces of fruit.
- Mix the heavy cream and zest (if using) into the dry ingredients with a fork or wooden spoon just until the dry ingredients come together.
- Gather the dough into a ball and knead lightly against the sides and bottom of the bowl about 5 times, turning and pressing any loose pieces into the dough each time until they adhere, and the bowl is fairly clean. Transfer the dough onto a parchment paper lined baking sheet, and pat the dough into an 8-inch round, about ¾-inch thick.
- Cut the round into 8 wedges.
- Brush the tops with 2 to 3 teaspoons cream, milk, or melted butter. And, sprinkle with turbinado sugar (sugar-in-the-raw) if desired (it makes a pretty presentation if you do this step).
- Bake at 425° F until the tops are golden brown, about 19-22 minutes. Let cool on a rack or serve warm. Cut scones apart with a serrated knife.
Nutrition Facts : Calories 280 kcal, Carbohydrate 35 g, Protein 4 g, Fat 14 g, SaturatedFat 9 g, Cholesterol 51 mg, Sodium 162 mg, Fiber 1 g, Sugar 9 g, UnsaturatedFat 5 g, ServingSize 1 serving
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FROSTED BLACKBERRY SCONES RECIPE: BAKE STRAIGHT OUT OF THE ...
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4.5/5 (2)Total Time 15 minsCategory BreakfastCalories 231 per serving
- Place the first four ingredients into your food processor or a large mixing bowl if you prefer. Pulse a few times or whisk by hand to mix.
- Cut butter into 8 slices and pulse until the mixture looks like oatmeal. Alternately, use a fork or two knives to cut butter into dry ingredients in a bowl.
- Pour milk into a measuring cup and add the egg. Lightly beat with a fork. Add to butter and flour mixture. Pulse until dough just begins to stick together.
- Fold in berries with a spoon using a light touch. If making by hand, lightly stir in egg and milk mixture, then berries, and press dough together to form a loose ball of dough.
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From bakerbynature.com
4.9/5 (12)Category BreakfastCuisine AmericanTotal Time 35 mins
- In a large bowl, add flour, salt, baking powder, baking soda, sugar, and lime zest; whisk well to combine. Quickly cut the butter into small cubes then work them into the mixture (using your fingers, two forks, or a pastry cutter) until lit resembles a coarse meal. Set aside.
- In a small bowl, whisk together the egg and milk, then add to flour mixture. Use the fork to stir everything together until just moistened.
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From insanelygoodrecipes.com
5/5 (1)Published 2021-07-22Category Recipe Roundup
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- Old-Fashioned Blackberry Cobbler. I know this looks like another blackberry pie, but it’s really an old-fashioned cobbler. You can tell by the triple pastry layer.
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- Blackberry Pie Bars. In case I haven’t said it before: I have a slight obsession with these fruity bars. They’re super easy to throw together, and you can change the filling to make them an endless variety of flavors.
BLACKBERRY CREAM CHEESE SCONES - ACCIDENTAL HAPPY BAKER
From accidentalhappybaker.com
4.3/5 (27)Category BreakfastCuisine AmericanTotal Time 30 mins
- Preheat the oven to 400 degrees. Prepare a baking sheet with a silicone mat or line the baking sheet with parchment paper.
- In a medium sized mixing bowl, combine the flour, sugars, baking powder, baking soda, and salt. Add the butter and cream cheese. Using a fork, a pastry blender, or your fingers, cut in the butter and cream cheese until the mixture is coarse with no lumps larger than pea-sized. Gently stir in the blackberries. Add the buttermilk and vanilla and stir until just combined.
- Turn the scone dough out onto a lightly floured surface and using floured hands, lightly knead the dough 3 or 4 times. Shape the dough into an 8 inch round with a thickness of about 1 inch.
- Place the dough onto the prepared baking sheet and cut into 8 wedges, separating them slightly.
LEMON BLACKBERRY SCONES - SOUTHERN FOOD AND FUN
From southernfoodandfun.com
5/5 (3)Total Time 40 minsCategory BreakfastCalories 475 per serving
- Position rack in lower third of oven and preheat oven to 425. Line cookie sheet with parchment paper.
- In a large bowl, whisk salt, baking powder, and sugar into flour. Using hands or pastry blender, gently cut butter into flour until you have flakes and pebbles of butter mixed throughout.
- Stir 1 cup of cream into the flour and 1 tablespoon lemon juice. Be sure you mix in all the dry flour around the edges. Knead the dough in the bowl just until it holds together.
BLACKBERRY BUCKWHEAT CREAM SCONES - SALTED PLAINS
From saltedplains.com
5/5 (1)Total Time 31 minsCategory BreakfastCalories 199 per serving
- In a large bowl, combine arrowroot starch, buckwheat flour, almond flour, salt, and baking powder with a whisk.
- In a small bowl, add flaxseed meal and hot water. Stir together with a fork making a slurry. Set aside.
- In a medium bowl, whisk coconut milk, maple syrup, and vanilla extract. Add half of liquid mixture to the dry ingredients, stirring with a fork. Add the flaxseed slurry and the rest of the liquids. The dough will be more like a thick batter. Feel free to add more almond flour if it seems too thin.
BLACKBERRY VANILLA SCONES - BUTTER WITH A SIDE OF BREAD
From butterwithasideofbread.com
4.8/5 (4)Calories 381 per servingCategory Breakfast, Quick Bread
- In a medium bowl, mix flour, sugar, baking powder, baking soda and salt. Grate butter into flour mixture using the large holes of a box grater (mixture should resemble coarse meal.) This step sounds difficult but it's easy- your hands just get a bit buttery. It takes about a couple minutes to grate the entire cube of frozen butter.
- Add in the sour cream, vanilla and egg and stir until dough pulls from the side of the bowl and there are no crumbs on the bottom. Dough will be somewhat firm and sticky, but still manageable.
- Add in the fresh blackberries. Now some of the berries will burst and the dough will turn a bit purple- this is okay! Stir gently until most of the berries are incorporated. Flour a counter top and use your hands to shape the dough into a circle that's about 1" thick. If some of the berries escape just squish them back in- it's a very technical process. ;) Your hands will get purple and messy- just dig deep and let your inner child enjoy this part!
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From tutti-dolci.com
Reviews 18Estimated Reading Time 2 mins
- Line a rimmed baking sheet with parchment paper and arrange blackberries in a single layer; freeze for 1 hour. For the scones, line two rimmed baking sheets with silicone mats or parchment paper. Whisk together flour, baking powder, salt, and sugar in a medium bowl; stir in white chocolate.
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- Divide dough in half and turn out on a lightly floured board. Use lightly floured hands to pat each half into a 7-inch circle. Place the two circles of dough on prepared baking sheets and chill baking sheets in the freezer for 20 minutes while preheating oven to 425°F.
- Cut each circle into 7 wedges and pull the wedges slightly apart, leaving an inch between them. Brush scones with cream and sprinkle with sugar. Bake for 25 to 26 minutes, rotating baking sheets halfway through, until tops are set, edges are beginning to turn golden, and a toothpick inserted in the center comes out clean. Cool scones for 5 minutes on baking sheets before removing to a wire rack to cool.
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From withspice.com
Cuisine AmericanTotal Time 3 hrs 20 minsCategory BreakfastCalories 324 per serving
- About two hours before making the scones (or the night before), spread the blackberries onto a plate and place in the freezer. Alternatively, use frozen berries and cut in half.
- In a large bowl, whisk together flour, cornmeal, lemon zest, sugar, baking powder and salt. Add butter and toss to coat. Use your fingers or a pastry cutter to work the butter into the flour mixture until the largest pieces are pea-sized. Put bowl in the freezer for 5 minutes to chill.
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From thepkpway.com
4.9/5 (15)Calories 339 per serving
- Place the blackberries in the freezer until ready to use. Whisk together the milk and sour cream and place keep chilled in the refrigerator.
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- 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.
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From cookiemadness.net
Reviews 5Servings 5Cuisine AmericanCategory Breakfast
- Mix the flour, sugar, baking powder, baking soda, and salt in a large bowl. Grate the cold butter into the flour mixture and toss to distribute it evenly. If using lemon zest, add that too.
- Add the sour cream/milk mixture to the dry ingredients along with the vanilla and stir until it just comes together. Add remaining milk, plus more if needed to make a soft dough. Transfer the dough to a pastry mat. If dough is very sticky, flour the mat. If it is dry, you won't need flour yet. Press into a rectangle, then fold the dough into thirds. Press down again and fold into thirds.
BLACKBERRY SCONES - HOUSE OF NASH EATS - A FOOD BLOG ABOUT ...
From houseofnasheats.com
4.8/5 (29)Total Time 35 minsCategory BreakfastCalories 543 per serving
- In a large bowl, whisk the flour, granulated sugar, baking powder, baking soda, and salt together to combine. Add the cold butter, cutting it in with a pastry cutter, using your fingers or a food processor, or grating it in and tossing to coat with the flour mixture. until only pea-sized pieces of cold butter remain.
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- Turn out the scone dough onto a lightly floured surface and pat into a long, 1"-thick rectangle or round. Cut into 8 wedges with a sharp knife or bench scraper, then transfer to a parchment-lined baking sheet. Brush each scone with a little cream using a pastry brush and sprinkle with coarse sugar. Bake for 25-30 minutes, until the scones are golden brown. Remove from oven. Serve warm or continue with the next step to add a honey butter glaze.
DOWNTON ABBEY BLACKBERRY JAM CREAM TEA SCONES
From neighborfoodblog.com
Reviews 3Servings 1
- Preheat the oven to 450 degrees. Place an ungreased baking sheet in the oven to preheat as well.
- Whisk together flour, baking powder, soda, sugar, and salt in a large mixing bowl or food processor. Grate frozen butter into flour mixture then stir, or use a pastry cutter (or your food processor or your fingers) to cut the butter into the flour until it resembles coarse crumbles.
- Whisk together the buttermilk and the egg. Make a well in the center of the flour mixture and pour buttermilk mixture in it. Stir together for 20-30 seconds or until barely combined.
- Turn dough out onto a well floured counter top then flour the top of the dough. Knead with floured hands about 10 times. You want the dough to stick together, but you don't want it to get overworked.
BLACKBERRY SCONES RECIPE - LOS ANGELES TIMES
From latimes.com
Servings 12Estimated Reading Time 2 minsCategory BREADS, BREAKFAST, DESSERTS, BAKE, VEGETARIANTotal Time 1 hr 10 mins
- Heat the oven to 375 degrees. Mix together half of the egg, buttermilk, vanilla extract and grated lemon zest in a medium bowl.
- In a large bowl, sift together the flour, baking powder, baking soda, salt and the sugar. With a pastry cutter or fork, cut the butter pieces into the flour until the mixture resembles coarse cornmeal.
- Gently fold the blackberries into the flour mixture, then add the buttermilk mixture, carefully stirring to avoid breaking up the berries until a loose, soft dough forms.
- In a small bowl, whisk together the remaining half of the egg with the heavy cream; set aside. Using an ice cream scoop or measuring cup, scoop out rounded one-fourth cup portions of dough onto a greased baking sheet about 1 1/2 inches apart. Brush each of the scones lightly with the egg-cream mixture (you will not use all of it) and sprinkle each with a little of the coarse sugar. Bake 30 to 35 minutes until the scones are puffed and the tops are golden brown. Makes 1 dozen.
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