Best Blackberry And Ginger Cream Scones Recipes

THE BEST BLACKBERRY SCONES

The Best Blackberry Scones image

Love love the blackbery! These are really good with your favorite iced tea in the summer or hot tea in the winter.

Provided by loveleesmile

Categories Scones

Time 35m

Yield 1 1/2 dozen

Number Of Ingredients 8

Ingredients

3 cups all-purpose flour
1/3 cup sugar
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 cup butter
1 pinch cinnamon, nutmeg
1 cup buttermilk
1 cup fresh blackberries

Steps:

Preheat oven to 400 degrees.
Sift all dry ingredients in a large bowl.
Cut in butter. Before you add the berries - mix in the buttermilk. Add berries.
Knead to form dough. Form dough into 3-4 inch balls.
Place on lightly greased cookie sheet and flatten slightly.
Bake 15 - 20 minutes.
Remove to rakes to cool. Best served warm.

Nutrition Facts : Calories 2006.4, Fat 96.4, SaturatedFat 59.6, Cholesterol 250.6, Sodium 2013, Carbohydrate 254.2, Fiber 11.9, Sugar 57.6, Protein 33.5

GINGER SCONES

Ginger Scones image

A light and buttery scone with a good hit of ginger flavor.

Provided by Kim

Categories Bread Quick Bread Recipes Scone Recipes

Time 50m

Yield 8

Number Of Ingredients 15

Ingredients

2 ¼ cups all-purpose flour
3 tablespoons white sugar
1 ½ teaspoons ground ginger
½ teaspoon ground cardamom
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
½ cup unsalted butter, frozen
½ cup finely chopped crystallized ginger
1 cup buttermilk
1 egg
1 ½ teaspoons vanilla extract
1 egg
1 teaspoon water
3 tablespoons coarse sugar, or as needed

Steps:

Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
Whisk flour, sugar, ginger, cardamom, baking powder, baking soda, and salt together until thoroughly combined. Grate in frozen butter using a box grater. Toss until mixture resembles coarse crumbs. Mix in chopped ginger.
Whisk buttermilk, egg, and vanilla extract together in a small bowl or measuring cup until thoroughly combined. Add to dry ingredients and mix just until no dry clumps of flour remain; dough will be somewhat sticky.
Turn dough out onto the prepared baking sheet. Gently press dough together into an even 7-inch circle. Lightly flour your hands if dough is too sticky to shape. Cut dough into 8 triangles using a bench scraper. Space scones 1 inch apart on the baking sheet.
Whisk egg and water until combined. Gently brush the top of each scone with the egg wash. Sprinkle with coarse sugar.
Bake in the preheated oven until scones are lightly browned, 20 to 25 minutes. Cool on the baking sheet for 5 minutes before transferring scones to a wire rack to cool completely.

Nutrition Facts : Calories 319.6 calories, Carbohydrate 43.4 g, Cholesterol 78.2 mg, Fat 13.4 g, Fiber 1 g, Protein 6.4 g, SaturatedFat 7.9 g, Sodium 401.4 mg, Sugar 13.2 g