Blackberry Scones with Lemon Glaze

I love scones. But really, I love anything made with flour or sugar. But throw in some delicious berries and a hint of lemon, and I am a goner. Sometimes scone dough can be tricky to work with so I loved the new method introduced in this recipe - pat the dough into a round cake pan and freeze! Then you can easily cut the scones and they bake up beautifully. I can't wait to try this method with other scone recipes, especially other berry ones.

Ok, to start, just line a 8 or 9 inch cake pan with plastic wrap and fill with the blackberries.

Then, use a food processor to pulse flour, salt, baking powder, baking soda and sugar and lemon zest.

Add in cold butter

and pulse until mix resembles course sand. In a measuring cup, mix milk yogurt together. Add to the food processor

and pulse until it just forms a ball, adding a little more milk only if necessary. Dough should be heavy and thick. Don't over work.

Spread the dough over the blackberries and press down gently, into all the corners.

Cover with plastic wrap and place in the freezer for at least four hours.

Remove from freezer, remove saran, and invert onto cutting board.

Let it sit 15-20 minutes or longer until thawed enough to cut. Then cut into 8 equal size pie shape wedges.

Place on a parchment lined baking sheet, (I always use my silpat!)

and bake at 400 for 20-22 minutes, until golden brown.

To make the glaze, stir sugar into lemon juice in a small saucepan

over low heat until dissolved. Drizzle over warm scones.

One year ago: Cinnamon Roll Coffeecake
Two years ago: Portobello Pesto Pizza
Three years ago: Mediterranean Shrimp and Pasta
Four years ago: Pear Cake with Pine Nuts
Five years ago: Stromboli

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Blackberry Scones with Lemon Glaze

Scones:
2 1/2 cups flour
1 1/2 cups fresh or frozen Blackberries
1/2 tsp. salt
1 1/2 tsp. baking powder
1/2 teaspoon baking soda
1/2 cup sugar
1/2 cup cold butter, cut into pieces
1 6 oz. container plain or vanilla yogurt
1/3 C milk
zest of one lemon

Glaze:
1/4 cup Fresh Lemon Juice
1 cup powdered Sugar

Line a 8 or 9 inch cake pan with plastic wrap and fill with blackberries.

In a food processor, pulse flour, salt, baking powder, baking soda and sugar and lemon zest. Pulse in cold butter until mix resembles course sand. In a measuring cup, mix milk yogurt together. Add to the food processor and pulse until it just forms a ball, adding a little more milk only if necessary. Dough should be heavy and thick. Don't over work.

Spread the dough over the blackberries and press down gently, into all the corners. Cover with plastic wrap and place in the freezer for at least four hours.

Remove from freezer, remove saran, and invert onto cutting board. Let sit 15-20 minutes or longer until thawed enough to cut. Cut into 8 equal size pie shape wedges. Place on a parchment lined baking sheet, and bake at 400 for 20-22 minutes, until golden brown.

To make the glaze, stir sugar into lemon juice in a small saucepan over low heat until dissolved. Drizzle over warm scones.

Recipe Source: Adapted from Feasting at Home