Lynne's Kitchen

You don't have to be a professional chef to cook tasty meals

Blackberry Scones

Morning times go by so fast for us that I’ll hardly ever make time for a breakfast that requires more effort than microwaving, toasting, scrambling eggs, or ready-made waffle/pancake mixes… there’s my morning secret. But for this past week, I’ve been wanting to challenge my morning cooking ritual to infuse something different.

I had found a recipe entitled “The Best Blackberry Scones” and to my disappointment, it was anything but “the best”. So on my search for a better recipe, indeed I found one whose results delivered.

This was also a great way to get the kids in the kitchen to help! Ice cream scoops not only help keep your hands mess-free, but it’s plenty fun for the kids also!

My Notes:

  • I used fresh blackberries instead of raspberries (3/4 cup)
  • I sliced the butter thin rather than grating
  • Used teaspoon scooper for bite-size scones

Family Verdict:

The boys really enjoyed these! Big K didn’t care much for the fruit, but did manage to eat the non-stained parts. I did have some that didn’t have any fruit in them and he dusted those off pretty well. Little K ate the scones pretty happily. Once the Hubbs gets back from school, I add his review here…

Recommended:

Yes! If you don’t have time in the morning, make them the night before and freeze them either on the baking sheet or in an airtight container so you just have to transfer them to the oven.

Bon appetit,
Lynne

Blackberry Scones
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Yield: 12 scones

Ingredients:

  • 1 large egg
  • 1/2 cup cold buttermilk
  • 1 2/3 cups all-purpose flour
  • 1 1/3 cups old fashioned oats
  • 1/3 cup sugar
  • 1 Tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground nutmeg
  • 1/2 to 3/4 cup fresh or frozen raspberries, blueberries, or blackberries
  • 1 stick plus 2 Tablespoons (10 tablespoons) cold unsalted butter, grated on a box grater or cut into small pieces

Directions:

  • Preheat the oven to 400 degrees F and place a rack in the center of the oven. Line a baking sheet with parchment paper or foil and set aside.
  • Stir the eggs and buttermilk together and set aside.
  • Whisk together the flour, oats, sugar, baking powder, baking soda, salt and nutmeg in a large bowl. Using a box grater, quickly grate the butter until all is shredded and add to the dry ingredients, using your fingers to quickly incorporate the butter and flour mixture. If you don’t have a box grater, you can also simply cut the butter into small pieces and quickly rub the butter into the dry ingredients until it is pebbly.
  • Pour the egg and buttermilk miture over the dry ingredients and stir with a fork just until the dough, which will be wet and sticky, comes together. Add the berries.
  • Still in the bowl, gently knead the dough by hand or turn it with a rubber spatula about 8 to 10 times. Turn the dough out onto a lightly floured work surface and press the dough until you have a circle that is about 1 1/2-inches thick. Use a 1/4 cup ice cream scoop to portion out 12 scone dough balls. At this point the scones can be frozen on the baking sheet, then wrapped airtight. Don’t defrost before baking, just add about 2 more minutes to the baking time.
  • Bake for 20 minutes or until their tops are golden and firmish. Transfer them to a rack and col for 10 minutes before serving, or wait for the scones to cool to room temperature.

Source: adapted from Joy the Baker

April 26, 2010 Posted by | Blackberry, Breakfast, Fruit, Kid-Approved | 1 Comment