Blackberry Scones with Lemon Glaze
Tender cream scones, bursting with wild blackberries, and drizzled with sweet lemon glaze. Perfect for breakfast or brunch!
Servings: 8 large scones
Ingredients
SCONES:
- 2 c. all-purpose flour
- 1/3 c. granulated sugar
- 3 tsp. baking powder
- 3/4 tsp. salt
- 4 T. cold butter diced
- 2 T. vegetable shortening
- 3/4 c. heavy cream
- 1 lg. egg lightly beaten
- 1 c. fresh or frozen blackberries
LEMON GLAZE:
- 1 c. confectioners' sugar
- 2 T. butter melted
- 1/2 tsp. lemon zest
- 1 tsp. fresh squeezed lemon juice
- 2 T. whole milk
Instructions
- Preheat the oven to 375 degrees. Line a baking sheet with parchment paper.
- SCONES: In a large mixing bowl, combine flour, sugar, baking powder, and salt. Cut butter and shortening into dry ingredients, using a pastry blender or fork until it resembles a coarse corn meal.
- In a separate bowl, combine cream with beaten egg, add to dry ingredients. Mix just until combined. Gently toss in frozen blackberries.
- Knead dough 5-6 times on a generously floured surface, folding the dough in half on top of itself each time. Roll the dough into a dome, with the center slightly higher than the outside edge. Cut in half, then cut each half into quarters.
- Place scones on a prepared baking sheet. Bake for 15-17 minutes or until lightly brown
- LEMON GLAZE: In a medium bowl, beat all ingredients together until smooth, adding milk a teaspoon at a time until you've reached desired consistency. Drizzle over warm scones.
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