Blackberry Scones

Published January 22, 2015

Blackberry Scones

I got a call from a friend and we decided to get together for coffee. I wanted something to serve with the coffee and looked at what I had around. I had a nice supply of frozen blackberries so I decided to make scones with them. I also had a jar of blackberry jelly so I thought it would be fun to serve them together. While scones are normally served with coffee or tea for breakfast or brunch I also like to use them as a dessert. Scones make a great base for shortcake. Since we didn’t eat them all and I have another friend coming over for dinner tomorrow, I think that is what I will do with them. The dessert plan is to split them, fill with some slightly sweetened canned cherries and top with a drizzle of melted chocolate and a dollop of whipped cream.

Blackberry Scones

2 c. flour

1/3 c. sugar

1 T. baking powder

¾ t. salt

6 T. chilled butter

2 c. blackberries -do not defrost if using frozen

1 t. orange zest

2 large eggs

1/3 c. heavy cream or half and half

Mix dry ingredients together in bowl and cut in butter to resemble coarse crumbs. Toss in berries and zest. Beat together eggs and cream and stir into flour mixture. Mix very gently to avoid bruising berries. Use 1/2 cup ice cream scoop to scoop batter onto a baking sheet. Sprinkle with a little extra sugar, if you like. Bake in a preheated 375-degree oven for 22-24 minutes. Makes 10-12.

Posted in Cooking