blackberry recipe

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, these are hard to beat.

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

For dinner with a friend, I split the scones and filled them with some sliced peaches. I had tossed the peaches with a little sugar and some vanilla.  We topped them off with a scoop of ice cream. Blackberry and peach shortcakes- bliss. 🙂

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 very tasty.

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.

Three Fruit Crumble

Three Fruit Crumble

Three Fruit Crumble

This time of year I am always looking to empty my freezer out a little. I find it also helps me to be more creative. For a recent dinner with friends I needed a dessert. I decided to make some sort of fruit crumble/ cobbler thing. I thought it would go well with the meal we were having. Plus, when it’s cold outside fruit desserts always make me think about summer. I decided the first three fruits I found were the ones I would use. Turned out to be blackberries, blueberries and red grapes. Pretty nice mix. I thawed out the fruit and tossed them with some sugar and a little cornstarch and a squeeze of lemon juice. I had about 7 or 8 cups of fruit, but I knew they would cook down. I put them in a 9-inch glass baking dish and made the topping next. Baked it until the top was golden and the fruit was all bubbly. It was a big hit and if I hadn’t admitted that it was just a matter of what I found first I think my guests would have though I’d planned it from the beginning.

Three Fruit Crumble

The filling

7-8 cups mixed fruit- I  used blueberries, blackberries and red grapes, too

1/2 c. brown sugar

3 T. cornstarch

2 T. lemon juice

The topping

2 c. rolled oats

1 c. flour

1/3 c. brown sugar

2 t. cinnamon

1 t. nutmeg

1 stick butter

Combine the fruit with the other filling ingredients and place in a baking dish. I used a 9×9 inch glass baking dish but use whatever casserole you like. Place all the topping ingredients, except the butter,  in a mixing bowl and stir to combine. Cut in butter to resemble coarse crumbs. Mixture will be crumbly. Sprinkle over the fruit mixture and bake in a preheated 350 degree oven for 35-40 minutes, or until topping is golden and fruit is bubbly. Serves 6.

Beautiful Blackberries

Blackberries!!

Blackberries!!

I was lucky to get almost 4 pounds of blackberries today. Now I have to decide what to do with them. Baking? Jam? Sorbet? What would you do with them?

Here are some things I have done with blackberries before.

 

 

 

 

 

 

Blackberry Jelly

3 quarts blackberries*

1/2 c. water

1 box powdered pectin

5 c. sugar

Place the berries in a pot and use a potato masher to crush the berries. Add the water and simmer until the berries are soft. Strain out the solids and then pour the juice through several layers of cheesecloth to clarify. You should end up with about 4-5 cups of juice. Place juice in a pot and add the pectin. Bring mixture to a boil stirring constantly. Add the sugar and return mixture to the boil, again stirring constantly. Boil for 1 minute. Remove from heat and skim off any foam. Ladle mixture into clean, hot jelly jars and fill to 1/4 inch from the top. Seal and repeat with remaining jelly.  Place in a boiling water bath and process 10 minutes. Makes 6-7 half pints.

* Best if some of the berries are a little under ripe. Higher in natural pectin.

Note: I decided to take the solids and seeds and place them in a large jar and cover them with vodka so I can make liqueur later. We’ll see how that works out in a few weeks. I’ll sweeten that mixture later after filtering out the solids.

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.

 

Blackberry Cinnamon Muffins

 1 c. milk

1 egg

¼ c. oil

2 c. flour

1/3 c. sugar

1T. Baking powder

¾ t. salt

½ t. cinnamon

1 c. blackberries, I used fresh but frozen would work, too.

Topping:

1/2 c. sugar

1 t. cinnamon

4 T. butter, melted

Beat together milk, egg and oil. Combine dry ingredients and add to milk mixture, stirring to just moisten flour. Fold in blackberries. Fill 12 paper lined muffin cups to 3/4 full.  Bake in preheated 400-degree oven for 20 minutes or until golden brown. Combine sugar and cinnamon in a small bowl. Place melted butter in another bowl. When muffins are removed from the oven carefully dip the top of a muffin in the melted butter and then in the cinnamon sugar. If muffins are too hot to hold wait a few minutes before dipping. Repeat with remaining muffins. Serve warm. Makes 12.

 

 

Blackberry Scones

Blackberry Scones

Blackberry Scones

I was in the mood for scones and was thinking of using some of my frozen blueberries but while looking for them in the freezer I saw the frozen blackberries first and ended up making blackberry scones instead. The end result was pretty darn good, if I do say so myself. Warm from the oven they are  crisp on the outside and moist and tender inside with a lot of juicy blackberries. Think it’s time to put on water for tea.  Here is the recipe so you can make them, too.

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.   

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