Blackberry Scones with Blackberry Glaze

Blackberry Scones with Blackberry Glaze is a super soft scone recipe with farmstand fresh blackberries, lemon and a bright pink berry glaze.

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Farmstand fresh blackberries

These blackberry scones are made with a generous amount of fresh blackberries that puddle up into jammy bites of berry after baking. With an optional drizzle of naturally bright pink blackberry glaze these scones are a perfect celebration of beautiful farm stand fresh seasonal blackberries.

Developed in partnership with Genuine Skagit Valley the soft scones recipe is inspired by the beautiful berries and array of baked goods, including amazing scones, available at Schuh Farms in the Skagit Valley. Open daily from April through December Schuh Farms has been delivering not only their beautiful fresh berries and produce, but also baked good and many other local goodies from their picturesque location.

But if fresh blackberries are not available or in season this blackberry scone recipe can be made with any other fresh or frozen berry instead.

Ingredients

• Fresh blackberries – if blackberries are in season these soft scones are perfect with the berries, but they can also be made with any other fresh or frozen berries like raspberries or blueberries.
• Butter
• Milk
• Lemon – zest and juice
• Egg
• Brown sugar
• Flour
• Baking powder
• Baking soda
• Salt
• Cinnamon powder
• Confectioners sugar

Step by step instructions

1. Prepare ingredients. Melt butter and cool to room temperature. Whisk dry ingredients and toss blackberries with confectioners sugar and cinnamon powder.
2. In a large bowl whisk egg, vanilla extract, brown sugar, lemon zest and lemon juice. Then whisk in melted butter and stir the dry ingredients into the wet ingredients just until the dough comes together. Then carefully stir in the sugared blackberries being careful not to overwork the dough. Cover loosely with a damp towel and rest at room temperature for about 15 minutes.
3. Preheat oven to 400 degrees Fahrenheit.
4. Turn rested dough onto lightly floured surface and knead several times just until the loose dough comes together. Then transfer to parchment lined baking sheet and pat into a large ¾″ thick rectangle.

5. Cut scones as desired but do not space them out. I like to score the dough with a bench scraper in half lengthwise and widthwise. Then cut each of the four pieces in half on the diagonal to make 8 large scones (or cut each one again on the diagonal to make 16 smaller scones instead).
6. Bake scones without spacing for 10-12 minutes until golden brown.
7. Remove and allow to cool slightly. Then pull gently apart.

8. Meanwhile make blackberry glaze (if using). Heat a handful of blackberries until berries release juice, about 30 seconds in the microwave. Smash berries with a spoon or fork and strain through a fine mesh strainer to remove seeds. Add confectioners sugar to a medium bowl and slowly whisk in blackberry juice mixture just until it reaches pourable consistency.
9. Drizzle blackberry glaze over scones or dip scones in glaze.

10. Enjoy!

How to store

Blackberry scones will keep for upto three days stored uncovered at room temperature.

Yield

This recipe yields 8 large or 16 small scones.

📖 Recipe

Blackberry Scones with Blackberry Glaze

Blackberry Scones with Blackberry Glaze is a super soft scone recipe with farmstand fresh blackberries, lemon and a bright pink berry glaze.

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Prep Time: 15 minutes minutes

Cook Time: 10 minutes minutes

Resting time: 15 minutes minutes

Total Time: 40 minutes minutes

Course: Breakfast, Brunch, Snack

Cuisine: American

Servings: 8 servings

Calories: 359kcal

Author: Tristin Rieken

Ingredients

• ¼ cup unsalted butter
• ½ cup whole milk
• 2 tablespoon lemon juice
• 1 teaspoon lemon zest
• 1 teaspoon vanilla extract
• 1 large egg
• ½ cup light brown sugar packed
• 2 ¾ cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1 ½ cups blackberries roughly ½ pint
• ½ teaspoon cinnamon powder
• 2 tablespoons confectioners’ sugar

Blackberry glaze

• ¼ cup blackberries a small handful
• 1 tablespoon lemon juice
• 1 cup confectioners’ sugar

Instructions

• Prepare ingredients. Melt butter in microwave or on the stovetop, then allow to cool to room temperature. Combine flour, baking powder, baking soda and salt. Toss blackberries with confectioners’ sugar and cinnamon powder.
  ¼ cup unsalted butter
• In a large bowl whisk milk, egg, lemon zest, lemon juice, vanilla extract, and brown sugar. Then add cooled, melted butter. Slowly stir dry ingredients into the wet ingredients just until the dough comes together.
  ½ cup whole milk, 2 tablespoon lemon juice, 1 teaspoon lemon zest, 1 teaspoon vanilla extract, 1 large egg, ½ cup light brown sugar
• Fold sweetened blackberries into dough being careful not to overwork the dough. Cover bowl loosely with a towel and allow to rest at room temperature for 15-30 minutes.
  1 ½ cups blackberries, 2 tablespoons confectioners’ sugar, ½ teaspoon cinnamon powder
• Preheat oven to 400 degrees.
• Carefully turn rested dough out onto lightly floured surface and knead several times just until the loose dough starts to come together. Then transfer to a parchment lined baking sheet and pat into a large ¾ “ thick rectangle. Cut in half lengthwise and again crosswise into quarters using a bench scraper or large knife. Then cut each of the four quarters in half on the diagonal to make 8 large triangle shapes. (for 16 smaller scones cut again on the diagonal). Do not space scones, instead, bake scored only.
• Bake just until the edges start to brown, about 10-12 minutes.
• Once golden brown, remove and allow to cool slightly. Then gently pull scones apart.
• Meanwhile prepare Blackberry Glaze. In a small microwave safe bowl heat ¼ cup blackberries until they release juices, about 30 seconds on low power. Smash warm blackberries slightly with a large spoon then strain the seeds out. Combine 3 tablespoons blackberry juice with 1 tablespoon lemon juice. Add powdered sugar to a medium bowl and whisk in blackberry juice mixture until the glaze reaches pouring consistency, adding more blackberry juice if needed.
  ¼ cup blackberries, 1 tablespoon lemon juice, 1 cup confectioners’ sugar
• Drizzle glaze over cooled scones or dip scones in glaze. Store at room temperature.

Nutrition

Calories: 359kcal | Carbohydrates: 68g | Protein: 6g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 38mg | Sodium: 448mg | Potassium: 256mg | Fiber: 3g | Sugar: 33g | Vitamin A: 300IU | Vitamin C: 9mg | Calcium: 96mg | Iron: 2mg

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