We have more blackberries than we know what to do with growing on our property! Each day we are out harvesting container loads! We eat them fresh…mid pick and also bring them in for add ins to pancakes and other fun recipes. However today I decided to make a delightful treat for our mornings this upcoming week using my easy blackberry scones recipe.
Easy Blackberry Scones
One of my all time favorite cup of coffee pairings is a freshly baked scone. If you aren’t familiar with them they are basically a slightly sweet biscuit! You can add anything into them and the buttery flaky texture of them balances out the sweetness levels of your additions perfectly.
They also pair really well with an afternoon cup of tea. Which lately has been my pick me up, or my relaxation…depending on the day! My entire family gobbles them up pretty quickly so I tend to make a couple batches and put some into the freezer. You can also prepare them and freeze them before baking that way you can achieve that fresh out of the oven goodness in under 30 minutes and without any prep.
- 2 cups all-purpose flour
- ¼ cup granulated sugar
- ¼ teaspoon baking soda
- 1 ¼ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter, cold, shredded
- 1 cup fresh blackberries, or frozen blackberries
- ⅔ cup buttermilk
- If you do not have buttermilk on hand you can add 1 tablespoon white vinegar OR lemon juice to one cup of milk and allow to sit for 10 minutes.
- 1 tablespoon vanilla extract
- Preheat your oven to 400.
- Whisk together your dry ingredients…flour, sugar, baking soda, baking powder, and salt.
- Using a shredder, shred 1/2 cup, or one stick, of cold unsalted butter.
- Add the butter into the dry ingredients, slowly cutting it up with knives and pushing into the mixture. (It will be a clumpy mixture). Then gently roll in blackberries.
- Add vanilla extract into buttermilk, stir and then add to your bowl, only stirring until incorporated, NOT fully combined and smooth. Be cautious to not over work your dough.
- Flour a flat surface and place your dough mixture down. Using floured hands work your dough into a circle. You want the dough circle to be roughly 1 – 1 1/2 inches thick.
- Cut your dough into triangles starting with a clean center cut.
- Move your scone triangles to a greased baking sheet or one lined with parchment paper. Top with a wash of buttermilk and sprinkle of sugar.
- Bake for 22-25 minutes or until golden brown on top.
If you choose to prepare these and freeze before baking then freeze them for 1 hour, flat, on a baking sheet and then combine into a storage bag.
If you choose to bake them and then freeze be sure to allow them to fully cool, place sheet into freezer for one hour and then combine into bag. Reheating is easy in the microwave at 20-30 seconds.
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Love, light and a little grace…
Olivia Whalen is mama to three young girls who is devoted to creative learning, exploration and free range imagination. Olivia enjoys thinking outside of the box when it comes to preparing homemade baby food or meals for her family. She most enjoys allowing the little minds in her life to flourish and with that you will see her write about creative kid crafts, recipes that fit a family budget and keep everyone asking for more, tips and tricks for a tiny babe, and beginner homesteader fun! Some of her hobbies include gardening, hiking, reading, cooking or just basking in motherhood.