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.
Servings 8 servings
Calories 359kcal
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
