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 SCONES
Make and share this Blackberry Scones recipe from Food.com.
Provided by swirlycinnacakes
Categories Scones
Time 25m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 425 degrees Fahrenheit. Whisk the milk and the egg together until frothy and then set aside. In a large bowl, blend the flour, baking powder, and salt. Add the butter and blend the mixture with your hands until you have no lumps larger than a pea. Add the sugar and the blackberries and toss about until the blackberries are coated with the flour mixture. Add the egg mixture slowly until the dough comes together. Leave any remaining egg mixture to brush on as glaze.
- Turn dough out onto a clean counter and knead it no more than 12 times. Pat dough into a round approximately 1/2 an inch thick, and cut into 8 wedges. Place on an ungreased baking sheet or a Silpat. Using a pastry brush, glaze wedges with remaining egg mixture. Bake for 10-15 minutes, or until golden. Cool on a wire rack.
Nutrition Facts : Calories 210.9, Fat 6.9, SaturatedFat 4, Cholesterol 39.3, Sodium 303.2, Carbohydrate 32.6, Fiber 1.8, Sugar 7.6, Protein 4.8
BLACKBERRY SCONES (WW)
Found this in the cookbook The Duchess of York and Weight Watchers and thought that it looked yummy.
Provided by lazyme
Categories Scones
Time 32m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 375F; lightly spray a baking sheet with nonstick cooking spray.
- In a food processor, combine the oats, flour, sugar, baking powder, baking soda and salt; whirl until the oats are finely ground, about 1 minute.
- Add the margarine and pulse until coarsely granular, about 40 times.
- With the machine running, drizzle the buttermilk through the feed tube to form a dough.
- On a floured surface, turn out the dough.
- With lightly floured hands, pat it into a 10 x 8" rectangle about 1/2" thick.
- With the side of your finger, make a shallow spiral-shaped furrow in the dough; fill with the fruit spread, then gently press the fruit spread into the furrow.
- With a 21/2-inch biscuit or cookie cutter dipped in flour, cut out 12 scones, pushing the dough scraps together for the last.
- Transfer the scones to the baking sheet and brush the tops with egg substitute.
- Bake until golden, about 12 minutes.
- Cool on wire racks.
- Per serving: 161 CALORIES, 5 G TOTAL FAT, 1 G SATURATED FAT, 1 MG CHOLESTEROL, 452 MG SODIUM, 26 G TOTAL CARBOHYDRATE, 1 G DIETARY FIBER, 4 G PROTEIN, 120 MG CALCIUM.
- POINTS PER SERVING: 3.
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 PEACH COBBLER SCONES
Make and share this Blackberry Peach Cobbler Scones recipe from Food.com.
Provided by Food.com
Categories Scones
Time 1h
Yield 12 scones
Number Of Ingredients 15
Steps:
- For the scones: Line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, sugar, baking powder, salt and 1 teaspoon of the cinnamon. Using a pastry cutter or a fork, cut in the butter until the mixture is crumbly. Fold in the blackberries and peaches. In a measuring cup, whisk together 1/2 cup of the buttermilk and the eggs and add to the flour mixture, stirring gently to combine.
- Turn the dough out onto a work surface dusted with flour and press into a 9-by-6-inch rectangle. Use a bench scraper or knife to make the sides even, then cut the dough into 6 equal pieces (3-inch squares). Cut each square on the diagonal into triangles and transfer the scones to the prepared baking sheet.
- In a small bowl, stir together the remaining 1/2 teaspoon cinnamon with the coarse sugar. Brush the top of each scone with the remaining 2 tablespoons buttermilk and sprinkle with the cinnamon-sugar mixture. Place the baking sheet with the scones in the freezer for 20 minutes.
- Preheat the oven to 425 degrees F.
- For the glaze: Meanwhile, put the blackberries, granulated sugar and 1 tablespoon of the lemon juice in a small saucepan over medium heat. Bring to a simmer and cook until blackberries are softened and the sugar is dissolved, 5 to 8 minutes, mashing as needed to break up the berries.
- Strain through a fine-mesh strainer into a medium bowl, pressing with a rubber spatula to release all the juice. Let cool slightly, then whisk in the confectioners' sugar and 2 tablespoons of the lemon juice until smooth. If necessary, add extra lemon juice a teaspoon at a time to adjust the consistency of the glaze.
- Bake the chilled scones until golden, 18 to 20 minutes. Let cool slightly on the baking sheet, then drizzle with the glaze.
Nutrition Facts : Calories 287, Fat 9, SaturatedFat 5.2, Cholesterol 51.8, Sodium 212.4, Carbohydrate 48.1, Fiber 2.2, Sugar 26.1, Protein 4.6
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 ORANGE SCONES
Make and share this Blackberry Orange Scones recipe from Food.com.
Provided by MsTeechur
Categories Scones
Time 27m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Sift about 2 cups of flour onto a piece of waxed paper. Measure out 2 1/2 cups into mixing bowl. You want the flour sifted before you measure it.
- Add baking soda, cinnamon, sugar, and orange zest and mix lightly.
- Cut butter into pieces and add to dry mixture. Mix until crumbly.
- Add orange juice and slowly add milk mixing lightly until dough forms a ball.
- Turn ball out onto floured surface and kneed one or two times ONLY.
- Flatten dough and place frozen berries in middle.
- Pull up edges of dough and knead one more time to distribute berries.
- Pat into a circle and cut into 8 wedges.
- Bake at 450 for 12 minutes.
- Let cool on rack.
Nutrition Facts : Calories 244.8, Fat 9.1, SaturatedFat 5.6, Cholesterol 23.4, Sodium 390.5, Carbohydrate 35.4, Fiber 1.5, Sugar 3.9, Protein 5.1
BLUEBERRY SCONES
These scones are easy as pie. Best enjoyed still warm from the oven and smothered in generous helpings of butter and jam
Provided by Edd Kimber
Categories Afternoon tea, Brunch, Snack
Time 40m
Yield makes 8
Number Of Ingredients 9
Steps:
- Heat oven to 200C/180C fan/ gas 6 and line a baking tray with parchment. To make the scones, put the flour, baking powder, sugar and lemon zest in a large bowl and mix together to combine. Add the butter and use your fingers to rub into the flour until the mixture resembles coarse breadcrumbs (don't rub too thoroughly; some larger lumps are preferable). Add the blueberries and toss together.
- In a small jug, mix together the cream, vanilla and eggs, and pour into the mixture. Use a cutlery knife to stir together until the mixture starts to form a dough. Tip onto the work surface and use your hands to gently knead until the dough just comes together. Lightly flour your work surface and flatten the dough into a disc about 2.5cm thick. Use a sharp knife to cut it into eight triangles.
- Transfer the scones to the prepared baking tray. Beat the remaining egg, then lightly brush it over the top of each scone. Bake in the oven for about 20-25 mins or until deep golden brown. Will keep for up to 3 days in an airtight container.
Nutrition Facts : Calories 329 calories, Fat 13 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 9 grams sugar, Fiber 2 grams fiber, Protein 8 grams protein, Sodium 0.6 milligram of sodium
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PERFECT BLACKBERRY SCONES | HOUSE OF NASH EATS
From houseofnasheats.com
4.8/5 (41)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.
- In a separate bowl, whisk the egg and cream together, then pour into the flour mixture and mix with a fork, just until a shaggy dough comes together. Sprinkle the berries over the dough and lightly knead the dough in bowl 2-3 time just to combine, being careful not to crush the berries too much.
- 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.
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