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| Yes, you can make fresh blackberry scones that aren't purple! |
I don't make blackberry scones as often as I'd like because I don't often just happen to have fresh blackberries on hand, as I do dried fruits. And frozen blackberries just won't do because I like to cut the berries in half since the whole berries are just too large.
But once I've cut the berries in half, I do freeze them for about 30 minutes before mixing them in so that they don't "bleed" all over the dough in an unattractive way. And I cut the scones in a way that leaves no scraps to be rolled out for a messy second cutting.
Usually I make 16 much smaller scones from this amount of dough because I'm making them for afternoon tea, an occasion that calls for dainty little things. But these are larger, what I call breakfast-size. Serve with a bit of blackberry preserve to punch up the berryliciousness!
What kind of scones do you like? You might also try my Classic Scones, Cream Scones and Fresh Peach Scones. And don't forget the Clotted Cream!
PS Be sure to come back next week for a fab giveaway!
PS Be sure to come back next week for a fab giveaway!
Fresh Blackberry Scones
(Makes 8 breakfast-size scones)
1 cup (4 ounces/113 grams) firm fresh blackberries
2 teaspoons apple cider vinegar
Enough milk to make 2/3 cup (5.33 fluid ounces/158 ml)
Enough milk to make 2/3 cup (5.33 fluid ounces/158 ml)
2 dip-and-sweep cups (10 ounces/283 grams) unbleached all-purpose flour
1/4 cup (1.75 ounces/50 grams) sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
6 tablespoons (3 ounces/85 grams) cold unsalted butter, cut into cubes
Finely grated zest of half a lemon or one orange
1/4 cup (1.75 ounces/50 grams) sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
6 tablespoons (3 ounces/85 grams) cold unsalted butter, cut into cubes
Finely grated zest of half a lemon or one orange
1 large egg
1 teaspoon vanilla extract
1 teaspoon vanilla extract
1 Line a baking sheet with parchment and sprinkle an 8-inch circle lightly with flour. Wash and blot dry the firm, fresh blackberries. Cut them in half horizontally and set on parchment-lined quarter sheet pan; place in freezer for 30 minutes. After 15 minutes, preheat oven to 425F/220C/Gas7.
2 In 1-cup glass measure, stir together vinegar and milk; set aside. In medium bowl whisk together the flour, sugar, baking powder, baking soda and salt. Cut the butter (or rub it in with your fingers) into the flour mixture until it resembles coarse meal with some larger bits. Stir in zest and berries to coat and separate.
3 Whisk egg and vanilla extract into soured milk; pour into dry mixture and gently mix until just combined.
4 Scrape the dough onto the floured parchment and gently pat the dough, dusting with flour as needed, into a 7- to 7.5-inch round about an inch thick. Cut into 8 wedges. Pull the wedges out (I use a pie server) and space them an inch or two apart. If you like, brush the tops with a bit of cream, milk or melted butter. Bake for about 18 minutes or until golden brown.
That's a great tip on freezing berries to avoid colouring the dough. They look buttery and delicious, Jean.
ReplyDeleteThank you, Angie! Wish I had one right now to go with my cup of Darjeeling!
ReplyDeleteFeel free to send all your seconds/blems/factory rejects my way. The color purple works for me whether it’s purple rain, royal purple, or the color of suffering. Purple, purple, purple. Even the “purple people eater” is a nod to benevolent cannibalism. Scones not so much. Rhymes with stones, and even though I know yours are flaky soft with perhaps a little resistance in the crust, to me scones are as dry as stones. Sort of like munching on plaster of Paris. But then we know I am utterly without class when I sit down at the trough…table.
ReplyDeleteUtterly! :D Sully, yes, purple is lovely, but I don't like purple dough! You really must try the recipe. If you do exactly as I say, you will amaze yourself with how easily you can turn out a scone instead of a stone.
ReplyDeleteI love all things 'blackberry', Jean! And....I love every kind of scone! A match made in heaven, for sure. Thank you for this recipe - that is the one thing I have an abundance of, here in the Northwest. Blackberries invade my gardens, my lawn, everywhere.....so my freezers are full. I can't complain with recipes like this to use the bounty! xx Karen
ReplyDeleteThese look fabulous and the tip about waiting for the berries to refreeze a bit is four star, whether you cut them or not! Once I get through my surgery and scones are back on the menu, I think I'll be trying these!
ReplyDeleteAnd thank you for such kind words on my watercolors. I'm still a work in progress. When you decide you're ready for it, you'll fall in full force!
Karen, thank you. And how I envy you your blackberry supply! That's the kind of "invasive" plant I could live with (unlike the dandelions I am constantly battling!).
ReplyDeleteThanks, Jeanie! It will be wonderful when you have your surgery behind you!
ReplyDeleteWhat a fantastic tip about freezing the berries for a bit so they don't bleed; I'll definitely sqirrel that one away for use!
ReplyDeleteOoops... apparently I can't spell squirrel today (bunnies on my mind).
ReplyDeleteGreat idea with the freezing the fruit. I don't do blackberry...had them coming out our ears as I grew up...and used in every way imaginable. I developed an aversion from over use, I guess. Any other berry I LOVE...but not blackberries! Happy Easter!
ReplyDeleteRuth
Mrs Shoes, glad you liked the tip!
ReplyDeleteRuth, you sound just like my dad was about chicken! He'd had too much of a good thing as a child!
ReplyDeleteYour scones look so delicious!...Christine
ReplyDeleteOh my gosh these look amazing!!!! Can you send some to me pretty please? I am not the best at breads and scones, unfortunately!
ReplyDeleteOh my, dearest Jean, what a temptation, you never fail to amaze me, my friend !
ReplyDeleteWishing you a joyous day, today,
I'm sending blessings on the remainder of your Easter week and on your Easter ahead,
may it be filled with love and peace for you and yours
XOXO Dany
Christine, thank you!
ReplyDeleteDebbie, I'd love to deliver some to your sweet home! Put the kettle on! Give the recipe a try, though, you just might surprise yourself.
ReplyDeleteDany dear, thank you so much. Wishing you a wonderful week!
ReplyDeleteThanks for attending the #WednesdayAIMLinkParty, I shared your post.
ReplyDeleteI always have fresh blackberries in my fridge, Jean, and I'd love to make your recipe. Scones are one of my favorite things to make and I always love trying a new recipe. Of course, having a scone and a cup of tea, sounds perfect to me. Happy Easter to you!
ReplyDeleteThank *you,* Grammy Dee!
ReplyDeleteKitty, thanks. I hope you'll try them soon with some of your berry stash!
ReplyDeleteHow wonderful, Jean! Yum! They DO look gorgeous!
ReplyDeleteI was watching Father Brown on Netflix and the church secretary made strawberry scones. I wanted one!
Your blackberry scones look, and sound, wonderful! Mmmm... .they would be great with a cup of hot tea. :)
ReplyDeleteKaren, thank you! Isn't Netflix wonderful?!
ReplyDeleteThank you, Joy! Yes, a cup of hot tea and a good scone is an unbeatable combination.
ReplyDeletePurple is my favourite colour so I would have loved to see and try out purple blackberry scones. Ha!
ReplyDeleteThe rabbit teapot was a post-Easter clearance score from HomeSense (aka HomeGood in the States) a few years ago.
Yes, Margie, but it's not a pretty purple! :-)
ReplyDeleteI've rarely met a scone I didn't like :-) And these look especially lovely. I like your tip for freezing them for a bit.
ReplyDeleteHappy Easter,
Amalia
xo
I'll be saving this recipe for blackberry season! Not too sweet breakfast treat is right up my alley. I'm wondering how much of the flour I could substitute white for whole wheat flour. It makes my wife happy when I do and that makes breakfast even sweeter.
ReplyDeleteJean - I love the tip you give for freezing the berries to keep them from bleeding into the dough/batter! Thanks for that!
ReplyDeleteThank you , Amalia! I wish I could say that - but I've been served some pretty bad scones in lots of places!
ReplyDeleteThanks, Richard. I used to use a lot of whole wheat and found that sometimes as much as half the flour could be whole wheat without drastically changing the thing. Sometimes I'd just make it a third. I made lots of things with all whole wheat, but can't tell you they weren't "different!" My go-to flour is Bob's Red Mill Organic Unbleached All-Purpose, but they also have an Organic 100% Whole Grain Ivory Wheat Flour.
ReplyDeleteDavid, I'm glad that was helpful. I love sharing some of my learned-the-hard-way tips!
ReplyDeleteWe grow our own whole wheat and grind it so this is perfect. Thanks for linking up with #BloggingGrandmothersLinkParty.
ReplyDeleteCandace, thank you. And I love it that you're growing your own wheat!
ReplyDeleteThanks Jean, half whole wheat flour sounds good. I don't know if I can wait till July to get the fresh local blackberries. Might have to make these with strawberries since they are soon to be in season.
ReplyDeleteRichard, I had no photos to use with my recipe, so I must admit I broke one of my own rules this week and bought a basket of imported blackberries so that I could get the post up well before the season. I'll be making these a lot once July rolls around!
ReplyDeleteThank you for linking up at the #BloggingGrandmothersLinkParty. I shared this post on Facebook, Google+, Pinterest, and Twitter.
ReplyDeleteGrammy Dee, thank you -- you are the hostess with mostest!
ReplyDeleteJean, the next best thing to eating these scones is reading about them. I get a boost from a vicarious visit to your kitchen, even if, to be truthful, I need to master your classic scones first before branching out to brambles! I think you know I've had a bit of a blue week and I really appreciate the comforting recipes I find here. Thanks.
ReplyDeleteYour scones look lovely, Jean. I guess my favourite would have to be fruit scones with a sprinkle of cloves in them and a drizzle of icing over them. I always make them at Christmastime. I wonder do you pronounce them scones with the long o or like the Brits which rhymes with lawns?? Happy Easter weekend!
ReplyDeletePauline, you are so kind. I *am* all about comfort food and much of it British comfort food. I hope you'll have a better week next week.
ReplyDeleteSandi, thank you. Funny about the pronunciation. Even in England you have both pronunciations -- and I'm not sure it's strictly regional either. My mother was in the long o camp, and I'm thinking my grandmother was as well. But whether that's common in the Lake District, I couldn't say.
ReplyDeleteI'm definatley an O type of person, Jean. Blackberries grow wild over here. You can see them in hedge rows ( an O sound there too) in the countryside and sometimes in local parks . They used to grow wild in our back garden. Railway embankments are a good place to find them although it is illegal to trespass on railway embankments. You could get yourself killed by a speeding train picking blackberries next to a railway line. As young kids we would take our mum's kitchen bowls and go to the local park and collect them. She would make them into jam. We didn't have them baked in scones though. Blackberry scones sound like an excellent idea. Happy Easter to you and Mr Delightful, Jean.
ReplyDeleteTony, thank you for weighing in on both topics. Scones as in cones; not scones as in cons. How I wish I could find a place - other than a railway embankment, of course - to pick wild blackberries!
ReplyDeleteI love scones but try not to have them too often. I have made all kinds but never ones with blackberries.
ReplyDeletePinning these.
Hugs,
Bev
This recipe looks amazing! It makes me excited for this summer when all of our berries start growing again. Thanks for linking up at the Home Matters Link Party! We hope to see you again next week:) #HomeMattersParty
ReplyDeleteThank you, Bev. AND for the Pin; social media shares are much appreciated. Now go ahead and treat yourself to a scone! :-)
ReplyDeleteSara, thanks. I envy you all your berries. I really must get growing some!
ReplyDeleteYour Blackberry Scones look wonderful, Jean. Love the tip about freezing the berries! As for me, I like any kind of scones - traditional, raisin or fruit! Thank you so much for sharing this delicious recipe with us at Hearth and Soul. Sharing on the Hearth and Soul Facebook page and tweeting. Thank you so much for being a part of Hearth and Soul.
ReplyDeleteThanks so much, April! *Much* appreciated!
ReplyDeleteOh you have the very best recipes. So yummy. Thank you for sharing this post at the #BloggingGrandmothersLinkParty. I shared on social media.
ReplyDeleteOh, Clearissa, that is so sweet! Thank you.
ReplyDeleteOur Blackberries will be ready soon and I will sure have to try your delicious recipe, I can almost taste it already! Hope you are having a great week and thanks so much for sharing your post with us at Full Plate Thursday.
ReplyDeleteCome Back Soon!
Miz Helen
Thank you, Miz Helen! And I bet you'll be having berry pies and cobblers, too!
ReplyDeleteThis looks so yummy! Thank you for linking up at #TheBloggingGrandmothersLinkParty.
ReplyDeleteThanks, Lori. It's a fun group!
ReplyDeleteSomething that British readers of your articles Jean might find , just a little amusing. You use the term ,"cobblers." It comes from Cockney rhyming slang. Its a crude statement of denigration but it is usually said with a smile. Nobody really takes offence at the use of the word, cobblers. The rhyming bit comes with the full phrase, "cobblers awl," which is of course a sharp spike shoe makers use to put holes into leather. The rhyme is really with ,"awl." but the phrase has been shortened to,just ,"cobblers."Ha! ha! Knew I'd get there in the end!! Have a great day.( Any ideas what the word refers to?) Maybe not mention , them, on your blog though Jean.
ReplyDeleteTony, too cute! But I am quite familiar with Cockney rhyming slang and know to what you refer! :D
ReplyDeleteHaHa...love the non-purple scones! What a great tip for preventing the bleed. It makes for a tidier looking scone. Fabulous advice as always! Thanks, Jean.
ReplyDeleteSue, thanks. I love that - "a tidier looking scone." :-)
ReplyDeleteOh they look so delicious and I love the tip about freezing them to prevent them "bleeding". We love collecting blackberries in autumn so I'll be back to try this in a few months! Thanks for sharing with #DreamTeam x
ReplyDeleteDawn, thank you. I wish I had someplace to collect blackberries besides the grocery store and farmers markets which are both very expensive!
ReplyDeleteFresh blackberry scones looks delicious I need to try this when I can get some. Now it is really expensive.
ReplyDeleteThank you, Swathi! I'll be waiting till they're in season and a bit cheaper myself!
ReplyDeleteI had a friend who used to make scones. Before she came into my life I had never had one. Now if I pop into the bakery, it's always the scones that tempt me most. But I have yet to ever make them myself. Still, tucking this recipe away for "maybe someday." =D Thanks, Jean!
ReplyDeleteRuth, thank you! Glad to hear you're a scone fan! I think you'll enjoy making them once you get into a rhythm. Where a lot of people go wrong is adding too much liquid. Once you get it down, you can quickly make a batch in your sleep!
ReplyDeleteWho can possibly resist a scone. I would substitute blueberries for the backberries but we will not squabble over that. Yummy recipe that is going to my in-house chef and may the diet take a back shelf.
ReplyDeleteMary, thank you. And no squabble from me - I like blueberries, too!
ReplyDeleteCongrats Jean! Your post was featured at the #BloggingGrandmothersLinkParty. See here: http://grammysgrid.com/blogging-grandmothers-link-party-14/
ReplyDeleteThank you for sharing this great recipe and helpful tips, Jean. Congratulations on being featured on the recent Blogging Grandmothers Link Up!
ReplyDeleteThanks so much, Grammy Dee! I'll have to check that out.
ReplyDeleteThank you, RR! I hope you'll try them soon and let me know how you liked them.
ReplyDeleteHello, We are a short drive from the market that grows the biggest, most flavorful blackberries. Thanks so much for sharing.
ReplyDeleteHave a lovely day.
Thanks, Mildred. My day would be perfect if I could get to that blackberry grower near you!
ReplyDelete