Wednesday, April 30, 2014

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

Get more great inspiration at Hearth and Soul, Cast Party, What's Cooking, What's Cooking 2, Full Plate, Showcase your Talent, Foodie Friday, Foodie Friday 2, Friday Flash, Friday Frenzy.

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

6 comments:

  1. Beautiful scones for breakfast with a good cup of coffee. Blessings dear. Catherine

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  2. What a great idea using a cake pan for these! I don't have a food processor, I use a pastry cutter and my hands to make biscuits, I am assuming I can use the same method for scones? Right? My mom loves blackberries...I will have to try making these for her!

    ReplyDelete
    Replies
    1. Yes, you can absolutely use your hands or a pastry cutter - however you usually cut in butter will work fine. But you should ask for a food processor for your next birthday - it's my favorite appliance! :)

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  3. Your scones look delicious, Sara! I love the contrast between the blackberry and lemon flavours. I was interested to read how you freeze the dough - that is a really great idea! Thank you for sharing another scrumptious recipe with us at the Hearth and Soul hop.

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  4. Good Morning Sara,
    These will be fabulous Spring Scones, perfect to make with our Blackberries. Our bushes are covered in blooms and this will sure be one of the recipes that I try and I am pinning! Thanks so much for sharing with Full Plate Thursday and have a great day!
    Miz Helen

    ReplyDelete
  5. You just made scones, I just made scones... another blog just did... it must be in the air and we all made them differently. Love your recipe so glad you shared it on foodie friday.

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