lemon blackberry scones

I love scones.  I really, really love them.  Especially with a yummy glaze and a big cup of coffee!

Now, if I don't have any coffee, I'm not interested in scones.  Or muffins.  Or just about anything sweet for that matter...

Actually, if I'm going to be totally honest here (which I always have been, so why stop now?!), if I don't have coffee I'm not interested in much of anything!  :o)

But really, back to the scones...  these are moist, flavorful and best of all EASY!

You can use any kind of berry your heart desires (that would be - any kind of berry your freezer possesses!) and you could easily mix up the dry ingredients and butter the night before and just stir in the wet ingredients in the morning while your oven is preheating.

DISCLAIMER:  This recipe makes large coffee-shop style scones...  If you prefer 'daintier' ones, divide the dough in half and make 2 disks of scones!

Lemon Blackberry Sour Cream Scones Recipe

1 cup sour cream or plain yogurt
1 teaspoon baking soda
1 egg
1 teaspoon vanilla
zest of 2 large lemons (*reserve juice of one lemon for glaze)
4 cups flour
1 cup sugar
2 teaspoons baking powder
1/4 teaspoon cream of tarter
1 teaspoon salt
1 cup cold butter, diced
1 1/2 cups frozen blackberries
lemon glaze (*see below)

Preheat your oven to 350 degrees F.  Line a baking sheet with parchment paper.

In a small bowl, blend together the sour cream and baking soda; set aside.  In another small bowl, blend together the egg, vanilla and lemon zest; set aside.

In a large bowl, stir together the flour, sugar, baking powder, cream of tarter and salt.  Cut in the cold butter using a pastry blender until the butter is the size of small peas.

Stir together the wet ingredients and then add to the flour mixture, stirring until just moistened.  Gently stir in the frozen berries.

Turn the dough out onto a lightly floured board and knead a few times, just until the dough comes together.  Place the dough onto your parchment-lined baking sheet and pat into a round disk about 1/2" to 3/4" thick.  Score into 8 wedges - scoring is to making partial cuts, but not all the way through.

Bake for 35-45 minutes, or until the scones are golden brown and a toothpick inserted near the center comes out almost clean!  Cool for about 15 minutes, and then glaze with a lemon glaze...

*Lemon Glaze Recipe:

juice of 1 lemon
2 cups of powdered sugar
more lemon juice or a splash of water, if needed

Squeeze the lemon juice into a medium bowl.  Add the powdered sugar and whisk until smooth.  Add more juice or a touch of water, if needed, to thin the glaze out!

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