Blackberry Scones
Moe loves his breakfast. If he could, he would probably have eggs every day. He also loves cooked oatmeal and he is happy with cold cereal too. Me? If I'm going to eat breakfast I want something sweet.
Scones are one of my favourites.
Scones - Print Recipe
2 1/4 cups flour
1/2 cup sugar
2 1/2 teaspoons baking powder
1/2 teaspoon salt
6 Tbsp. cold butter
1 cup heavy cream
3/4 cup frozen raspberries (blueberries, blackberries, red currants, etc..)
extra cream and sugar
Preheat oven to 425°F. Mix together the flour, sugar, baking powder and salt. Cut in butter until it resembles coarse meal. Stir cream in to flour mixture. Mix quickly with fork just until dough starts to come together. Tip out on to lightly floured surface. (Will look shaggy) Using hands gently pat mixture to flatten. Now fold dough like an envelop. Turn and fold again. Do this at least three to four times. Before the last turn, push frozen fruit (Raspberries, Blueberries, Red Currants, etc.. ) into dough. Finish with final fold and turn and roll dough into round. Cut into six or eight triangles. Dough can also be cut in half and rolled into two smaller rounds. Cut each round into 6 to 8 smaller scones. This whole step should only take 30 to 45 seconds. Do not over-handle. (Folding forms layers which makes for a very flaky scone).
1/2 cup sugar
2 1/2 teaspoons baking powder
1/2 teaspoon salt
6 Tbsp. cold butter
1 cup heavy cream
3/4 cup frozen raspberries (blueberries, blackberries, red currants, etc..)
extra cream and sugar
Glaze (Optional)
2 teaspoons softened or melted butter
1/2 cup of powdered sugar
few tablespoons cream or milk
1 teaspoon vanilla
Mix all ingredients together. Thin with additional cream or milk if necessary.Preheat oven to 425°F. Mix together the flour, sugar, baking powder and salt. Cut in butter until it resembles coarse meal. Stir cream in to flour mixture. Mix quickly with fork just until dough starts to come together. Tip out on to lightly floured surface. (Will look shaggy) Using hands gently pat mixture to flatten. Now fold dough like an envelop. Turn and fold again. Do this at least three to four times. Before the last turn, push frozen fruit (Raspberries, Blueberries, Red Currants, etc.. ) into dough. Finish with final fold and turn and roll dough into round. Cut into six or eight triangles. Dough can also be cut in half and rolled into two smaller rounds. Cut each round into 6 to 8 smaller scones. This whole step should only take 30 to 45 seconds. Do not over-handle. (Folding forms layers which makes for a very flaky scone).
Bake for 15 to 18 minutes.
Option: Drizzle with glaze.
Tip: An easy way to cut in the butter is to use a box grater.
The large side of the grater makes the perfect size pieces of butter.
Note: When adding fruit to the scone mixture, make sure the raspberries
or blueberries are frozen. Otherwise you end up with crushed fruit.
Still tastes as good, but not as pretty.
I've always loved your scones..
ReplyDelete:) J eats oatmeal every day also and some mornings steel cut oats..he's still looking for the perfect way..The crockpot is out on the counter as we speak w/ a timer attached to it..ISO perfection ...:)
Wow, these look wonderful! They too would be my idea of breakfast. Do you use regular sugar on top or one of those coarser grinds? Are they already rich with the cream or could you add white choc as my favorite store bought scones are rasp/white choc.
ReplyDeleteThis is one of my favorite scone recipes. They always turn out delicious. Yours are beautiful, Ann!
ReplyDeleteMarsha is there such a thing as "too rich". LOL!
ReplyDeleteI often add white chocolate to them. Perfect with raspberries and with the blackberries.