Blackberry Lemon Scones
- PREP 15min
- COOK 15min
- TOTAL 30min
These blackberry scones are easy and come together quickly. We love using fresh blackberries, but thawed, frozen blackberries will also work. Use the coldest butter and sour cream possible for the best texture, and try not to overwork the scone batter.
You Will Need
2 cups (260g) all-purpose flour
1/3 cup (66g) sugar, plus more for scone tops
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon kosher salt
8 tablespoons (114g) very cold unsalted butter
1/2 cup (113g) sour cream
1 large egg
1 tablespoon grated lemon zest
6 ounces (170g) fresh blackberries
Directions
Adjust an oven rack to the middle position. Preheat the oven to 400°F (204°C). Line a large baking sheet with parchment paper or use a silicon baking mat.
Whisk together flour, sugar, baking powder, baking soda, and salt in a medium bowl.
Use a pastry blender to work the butter into the flour mixture until it resembles a coarse meal with a few small crumbles of butter the size of peas. (You can also grate frozen butter into the flour or use a food processor).
Whisk sour cream, egg, and lemon zest in a small bowl until blended, then add to the flour and butter mixture.
Use a rubber spatula to mix until a crumbly dough forms. Gently stir in the blackberries, allowing some to get smashed into the dough.
Transfer the dough and all dry, floury bits to a lightly floured work surface. Knead the dough 3 to 5 times until it just comes together.
Form into an 8-inch circle. Cut into 8 triangles, or use a biscuit cutter.
Place the scones on the baking sheet and lightly sprinkle the tops with sugar.
Bake until light golden brown, 14 to 16 minutes, then cool for at least 10 minutes before serving.
Adam and Joanne's Tips
- Storing: Scones are best eaten fresh. If you do have leftovers, your best bet for keeping them fresh is to freeze them. Freeze baked and cooled scones until hard, then transfer to resealable plastic bags. Freeze for up to 1 month. To reheat, bake in a 350°F oven until warmed. It shouldn’t take long.
- Freezing scone dough: You can also freeze unbaked scone dough. Place the scones in the freezer until firm, then transfer them to resealable plastic bags. They can be kept for up to one month. Bake from the freezer. (They may take a few extra minutes).
- We created this recipe for Betty Crocker on Feb 27, 2012, but we have permission to share it with you!