Best Blackberry Scones Recipes

APPLE SCONES WITH BLACKBERRY COMPOTE

Steps:

• Heat oven to 220C/200C fan/gas 7. Tip flour into a large bowl with butter then rub in using fingers until the mix looks like fine crumbs. Stir in sugar and cinnamon, add apple and give everything a mix.
• Pour in milk and stir it in quickly, then fold dough over 2-3 times until it's a little smoother. Tip onto a lightly floured surface; pat into a round about 3cm deep.
• Dip a 6cm cutter into some flour then cut out scones, flouring the cutter each time. Squash offcuts lightly back into a round and repeat until all dough is used up. Brush tops with a little milk then place on to a lightly floured baking sheet and bake for 18-20 mins until risen and golden. Allow to cool on the tray.
• To serve, split scones then spread with a dollop of clotted cream and a spoonful of blackberry compote.

BLACKBERRY AND GINGER CREAM SCONES

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Whisk flour, sugar, baking powder, salt, and ginger together in a large bowl. Cut in butter with a pastry blender. Fold blackberries into the flour mixture gently. Add heavy cream and mix until batter just comes together, so berries don't get too mashed.
• Form dough into 6 large scones. Sprinkle with turbinado sugar and place on a baking sheet.
• Bake in the preheated oven until scones are browned on top, 15 to 20 minutes.

THE BEST BLACKBERRY SCONES

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.

BLACKBERRY-LEMON SCONES

Steps:

• Heat oven to 400°F. Line cookie sheet with cooking parchment paper.
• In large bowl, mix flour, 1/3 cup sugar, the baking powder, salt and baking soda. Grate butter into flour mixture, then work in with fingers until mixture looks like coarse meal. In small bowl, beat sour cream, egg and lemon peel with whisk or fork. Add sour cream mixture and blackberries to flour mixture. Stir until dough comes together (some berries may become slightly crushed).
• On cookie sheet, pat dough into 7-inch round. Cut into 8 wedges; separate slightly. Sprinkle evenly with 1 tablespoon sugar.
• Bake 14 to 16 minutes or until light golden brown. Cool 5 to 10 minutes. Serve warm.

BLACKBERRY SCONES (WW)

Steps:

• Preheat the oven to 375F; lightly spray a baking sheet with nonstick cooking spray.
• In a food processor, combine the oats, flour, sugar, baking powder, baking soda and salt; whirl until the oats are finely ground, about 1 minute.
• Add the margarine and pulse until coarsely granular, about 40 times.
• With the machine running, drizzle the buttermilk through the feed tube to form a dough.
• On a floured surface, turn out the dough.
• With lightly floured hands, pat it into a 10 x 8" rectangle about 1/2" thick.
• With the side of your finger, make a shallow spiral-shaped furrow in the dough; fill with the fruit spread, then gently press the fruit spread into the furrow.
• With a 21/2-inch biscuit or cookie cutter dipped in flour, cut out 12 scones, pushing the dough scraps together for the last.
• Transfer the scones to the baking sheet and brush the tops with egg substitute.
• Bake until golden, about 12 minutes.
• Cool on wire racks.
• Per serving: 161 CALORIES, 5 G TOTAL FAT, 1 G SATURATED FAT, 1 MG CHOLESTEROL, 452 MG SODIUM, 26 G TOTAL CARBOHYDRATE, 1 G DIETARY FIBER, 4 G PROTEIN, 120 MG CALCIUM.
• POINTS PER SERVING: 3.

MINI BLACKBERRY CREAM SCONES

Steps:

• Preheat oven to 425.
• In a large bowl, mix together the flour, baking powder, salt and sugar. Cut in the butter with your fingers and work mixture together until it resembles coarse sand. Add the blackberries.
• Add the cream and mix with your hands until a dough forms. Make an small circle with the dough and slice into 8 small wedges (each wedge should be only about two-three inches). Place wedges on a lined baking sheet and bake for 15 minutes, until golden brown.
• To make the glaze, mix together the powdered sugar and cream. Scoop into a plastic bag, snip off the tip and drizzle over the cooled scones.
• Serve with tea and a good book!

BLACKBERRY-LIME SCONES

Steps:

• Heat oven to 400°F. Line cookie sheet with cooking parchment paper.
• In large bowl, mix flour, granulated sugar, baking powder, baking soda, salt and lime peel. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture is crumbly. Stir in buttermilk and vanilla until dough forms. Fold in blackberries, gently smashing berries into dough.
• Divide dough in half; place each half on cookie sheet. Pat dough into 6-inch rounds. Cut each into 6 wedges; separate wedges slightly. Brush with 2 tablespoons whipping cream. Sprinkle tops with sanding sugar.
• Bake 14 to 16 minutes or until light golden brown. Cool 5 to 10 minutes.
• Meanwhile, in small bowl, mix glaze ingredients. Drizzle over scones. Serve warm.

BLACKBERRY ORANGE SCONES

Steps:

• Sift about 2 cups of flour onto a piece of waxed paper. Measure out 2 1/2 cups into mixing bowl. You want the flour sifted before you measure it.
• Add baking soda, cinnamon, sugar, and orange zest and mix lightly.
• Cut butter into pieces and add to dry mixture. Mix until crumbly.
• Add orange juice and slowly add milk mixing lightly until dough forms a ball.
• Turn ball out onto floured surface and kneed one or two times ONLY.
• Flatten dough and place frozen berries in middle.
• Pull up edges of dough and knead one more time to distribute berries.
• Pat into a circle and cut into 8 wedges.
• Bake at 450 for 12 minutes.
• Let cool on rack.

WILD BLACKBERRY SCONES

Steps:

• Preheat the oven to 425 degrees Fahrenheit. Line a large baking sheet with parchment paper. In a large bowl, whisk together flours, baking powder, sugar and salt. Cut in butter with a pastry blender until the pieces are the size of peas. Toss in the blackberries and break them into chunks with the pastry blender. Add the sour cream and milk, mixing with a spatula until the dough comes together. Using your hands, bring the dough together in a ball and turn it out into a floured surface. Pat the dough into a 1-inch high disk and divide it into six even wedges with a sharp knife. Transfer the scones to the baking sheet and sprinkle with turbinado sugar. Bake the scones for approximately 15 minutes until they are a golden color around the edges. Let cool for a minute and then transfer to a cooling rack until ready to eat.

BLACKBERRY-THYME SCONES

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Process flour, oats, butter, and sugar together in a food processor until mixture resembles a coarse meal.
• Stir half-and-half and eggs together in a bowl, reserving 1 tablespoon. Add egg mixture to flour mixture in food processor and pulse until it forms a soft dough.
• Turn out dough onto lightly floured work surface. Press dough into a circle about 1-inch thick. Gently press blackberries into top of dough; brush with reserved 1 tablespoon egg mixture and sprinkle with thyme. Cut into six wedges and transfer to a baking sheet.
• Bake in preheated oven until scones turn golden brown, about 15 minutes.

BLACKBERRY SCONES

Steps:

• Preheat oven to 425 degrees Fahrenheit. Whisk the milk and the egg together until frothy and then set aside. In a large bowl, blend the flour, baking powder, and salt. Add the butter and blend the mixture with your hands until you have no lumps larger than a pea. Add the sugar and the blackberries and toss about until the blackberries are coated with the flour mixture. Add the egg mixture slowly until the dough comes together. Leave any remaining egg mixture to brush on as glaze.
• Turn dough out onto a clean counter and knead it no more than 12 times. Pat dough into a round approximately 1/2 an inch thick, and cut into 8 wedges. Place on an ungreased baking sheet or a Silpat. Using a pastry brush, glaze wedges with remaining egg mixture. Bake for 10-15 minutes, or until golden. Cool on a wire rack.

MINI BLACKBERRY CREAM SCONES

Steps:

• Preheat oven to 425.
• In a large bowl, mix together the flour, baking powder, salt and sugar. Cut in the butter with your fingers and work mixture together until it resembles coarse sand. Add the blackberries.
• Add the cream and mix with your hands until a dough forms. Make an small circle with the dough and slice into 8 small wedges (each wedge should be only about two-three inches). Place wedges on a lined baking sheet and bake for 15 minutes, until golden brown.
• To make the glaze, mix together the powdered sugar and cream. Scoop into a plastic bag, snip off the tip and drizzle over the cooled scones.
• Serve with hot tea, a good book and a cozy blanket.