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Blackberry Scones with Lemon Glaze

Tender cream scones, bursting with wild blackberries, and drizzled with sweet lemon glaze. Perfect for breakfast or brunch!
Course: Bread
Cuisine: Scottish
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.