Recipe: Yummy Brenda's Blackberry Scones

Brenda's Blackberry Scones. These blackberry scones are more of the "American" or "coffeehouse" kind of scone. These scones are packed with fresh blackberries as well as lots of lemon zest. These only take minutes to make.

The scones at Big Sur Bakery loom up from the glass pastry case, big enough you might need two We ate peach scones and blueberry scones that day and the next, marveling at their fluffy texture. Erin Patinkin and Agatha Kulaga at Ovenly bakery in Brooklyn, NY walk us through making the perfect buttery, not-too-sweet scones. These Sourdough Scones with BlackBerries and Lemony Glaze are a great way to use up your A little tip. You can have Brenda's Blackberry Scones using 11 ingredients and 10 steps. Here is how you achieve that.

Ingredients of Brenda's Blackberry Scones

1. You need 1 cup of fresh blackberries, blueberries or other fresh ripe fruit.
2. It's 3 1/2 cup of all-purpose flour.
3. Prepare 1 cup of granulated sugar.
4. It's 1 tbsp of baking powder.
5. It's 2 tsp of baking soda.
6. You need 1 1/2 tsp of kosher salt.
7. Prepare 1 cup of (2 sticks) cold unsalted butter, cubed.
8. You need 2 tbsp of vanilla.
9. It's 3/4 cup of buttermilk.
10. Prepare 4 tbsp of cane sugar.
11. Prepare 2 tbsp of coconut rum.

When making berry scones, an easy way to make them so you can actually see the berries. To keep the (frozen) berries from bleeding into the dough, we tossed the berries in confectioners' sugar. Today I was in the mood for Blackberries and what a better way to make them but with a scone for Breakfast. Looking for the ultimate blackberry scones recipe?

Brenda's Blackberry Scones step by step

1. About 2 hours before making the scones, scatter the berries or fruit on a cookie sheet and put in freezer. (If large berries cut in half).
2. Whisk together the flour, sugar, baking powder, baking soda, and salt, and drop in the cubed butter. Put the bowl in the freezer and leave it there for 30 minutes..
3. Adjust the oven rack to the middle position and preheat the oven to 375°F. Line regular or jumbo cupcake tins and set aside..
4. Using a pastry cutter or two knives, work the chilled ingredients together in the bowl until the butter cubes are the size of peas..
5. Make a well in the center. Combine the rum, vanilla and buttermilk in a separate bowl, and pour the mixture into the well. Mix the ingredients with a wooden spoon to form a shaggy, slightly crumbly mass..
6. Add the frozen fruit and gently mix them in, trying not to crush them..
7. Scoop a small spoonful into your hand and press it into a tall, fat puck shape and put it in the prepared muffin papers..
8. Sprinkle the tops of the scones with the cane sugar..
9. Bake for 15 minutes or until they are golden brown around the sides but still tender in the middle..
10. Transfer the scones to a cooling rack and let them cool for at least 10 minutes before serving. Cool completely before storing in a loosely covered container. Store for up to three days, because of the fruit they will mold quickly, so eat them fast! :-).

Well, we're super excited to be working with BerryWorld on a special Berry Week dedicated. Mixed Berry SconesSweet scones bursting with berries! Homemade cobbler by Brenda - Very Good but I'm working on it to make it healthier! Juicy blackberries and tangy lemon make these delicious treats satisfying while keeping you on track! Fresh & delicious scones arrived nicely packaged with nutritional information.