I had a few blackberries leftover from my latest round of Blackberry Sangrias, so I decided it would be fun to use them up in a batch of blackberry scones. I thought these little blackberry cakes would be perfect for a “breakfast on the go” throughout the week.
This was my first attempt at scones and I love the way they turned out. They’re very lightly sweetened and a little less dry than most scones I’ve tried, perfect for dipping in your morning tea.
- 2 cups all purpose flour
- 1/4 cup sugar
- 2 tsp baking powder
- 1/4 tsp salt
- 1/3 cup butter, chilled
- 3/4 cup milk
- 1 tsp vanilla extract
- 1 cup blackberries, fresh or frozen
- 1 tbsp coarse sugar, for topping
- Preheat oven to 400F. Line a baking sheet with parchment paper.
- In a large bowl, whisk together flour, sugar, baking powder and salt. Cut butter into 6-8 chunks and add to flour mixture, tossing to coat. Using your fingertips, rub the butter into the flour until mixture is sandy and butter is well distributed, with no pieces larger than a big pea.
- Combine milk and vanilla extract and pour into flour mixture. Stir until dough comes together.Add blackberries and gently knead into the dough. It is ok if some berries get slightly squished.
- Turn dough out onto a lightly floured surface, and flatten dough into a disc about 3/4-inch thick. Use a knife to divide disc into six triangles.
- Place scones on prepared baking sheet. Sprinkle generously with coarse sugar. Bake for 20 minutes, until scones are golden brown.
How do you use your leftover fruit? I usually go for cocktails, breakfast breads, or as a topping on a salad.
blackberry scones recipe – bakingbites.com