Fresh Blackberry Scones

Fresh Blackberry Scones

I was recently given some beautiful blackberries. I decided to make scones with some of them. Warm from the oven, with a cup of coffee or tea, these are hard to beat.

The secret for tender scones is not to over work the dough. The dough for these scones is scooped onto a baking sheet, rather than being rolled out and cut out. Stir  until ingredients are just combined. Plus, you don’t want to mash the berries. This recipe could not be any easier to make. The dough can be prepped in the time it takes to preheat the oven.

While scones are traditionally served for breakfast or brunch, I often use them as a dessert. These scones make a great shortcake.

For shortcakes, just split scones add fill with some seasonal fruit, sweetened, if you like. Top with ice cream or whipped cream. Easy dessert and perfect end to a summer dinner.

Here is the recipe for the scones.

Fresh Blackberry Scones

 2 c. flour

1/3 c. sugar

1 T. baking powder

¾ t.  salt

6 T. chilled butter

2 c. blackberries, fresh preferred, but you could use 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.