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Blackberry and lemon scones recipe

Blackberry and lemon scones recipe

  • Recipes
  • Dish type
  • Cake
  • Loaf cake
  • Fruit loaf

Make these scones in the autumn when firm, sweet blackberries are in season. Serve fresh from the oven for a deliciously different tea-time scone.

17 people made this

IngredientsServes: 8

  • 115 g (4 oz) self-raising white flour, plus extra to sprinkle
  • 115 g (4 oz) self-raising wholemeal flour
  • 1 tsp baking powder
  • 55 g (2 oz) caster sugar
  • 55 g (2 oz) unsalted butter, cut into small pieces
  • finely grated zest of 1 lemon
  • 85 g (3 oz) small, firm, fresh blackberries
  • 120 ml (4 fl oz) buttermilk, or more as needed

MethodPrep:15min ›Cook:25min ›Ready in:40min

  1. Preheat the oven to 200ºC (400ºF, gas mark 6). Sift the white and wholemeal flours and the baking powder into a large bowl, tipping in any bran left in the sieve. Stir in the sugar. Add the butter and rub it in with your fingertips until the mixture resembles fine breadcrumbs.
  2. Stir in the lemon zest, then very gently stir in the blackberries. Do not overmix, as the blackberries can easily become crushed.
  3. Lightly stir in the buttermilk using a round-bladed knife, again being careful not to crush the blackberries. If there are any dry bits of dough in the bottom of the bowl, add a little more buttermilk. As soon as the mixture comes together in a soft dough, lift it from the bowl onto a floured surface and knead gently 2 or 3 times only, just to form a rough ball.
  4. Pat out the dough carefully with your hands to make an 18 cm (7 in) round. Transfer it to a greased baking sheet. Cut into 8 tringular wedges with the back of a knife and sprinkle with a little extra white flour. Bake for 20–25 minutes or until pale golden and risen. Serve warm, broken into the marked wedges. These scones are best eaten freshly baked, or on the day they are made, but will still be good the next day; store them in an airtight tin.

Each scone provides

B1, B6, selenium

Some more ideas

For blueberry scones, substitute fresh blueberries for the blackberries. * To make cinnamon raisin scones, substitute 55 g (2 oz) raisins for the blackberries and ½ tsp ground cinnamon for the lemon zest. Increase the quantity of buttermilk to 150 ml (5 fl oz). Roll out the dough to a thickness of 2.5 cm (1 in) and stamp out rounds using a 5–6 cm (2–2½ in) plain cutter. Put them on a greased baking sheet and brush with 1 tbsp semi-skimmed milk mixed with 2 tsp caster sugar to glaze. Bake for 12–15 minutes or until risen and golden.

Plus points

Blackberries are high in fibre and vitamin C, and are one of the richest fruit sources of vitamin E. * Traditionally buttermilk is the liquid left over after cream has been turned into butter by churning. However, these days it is usually made by adding a bacterial culture to skimmed milk. Buttermilk is extremely low in fat (0.2–0.5 g fat per 100 ml/3½ fl oz).

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Reviews & ratingsAverage global rating:(1)

Reviews in English (1)

This is an excellent recipe, made beautiful scones, although I did find the dough a little wet and hard to handle, as the blackberries kept popping to the surface!-24 May 2009


The Best Blackberry Scones (only 4 ingredients!)

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These blackberry scones are so delicious! Yummy, juicy blackberries in every bite, this is also a super easy blackberry scones recipe, with only 4 ingredients! Make these quick blackberry scones for breakfast, brunch, dessert, with your coffee or tea, or a quick snack to take on the go. They are super kid-friendly too!


Steps to make Blackberry Lemon Scones

Prepare baking sheet

Prepare a large baking sheet by lining with baking parchment paper.

Combine dry ingredients

In a food processor, pulse 2½ cups all-purpose flour, ½ teaspoon of salt, 2 teaspoons of baking powder, ½ teaspoon of baking soda, ⅓ cup of granulated sugar, 2 teaspoons of lemon zest until combined.

Add butter

Roughly cut 1 stick butter into the dry mix and pulse about 18-20 times until the mixture becomes a coarse crumble.

Combine wet ingredients

In a small bowl, whisk 1 large beaten egg with ½ cup of whole milk and ¼ teaspoon of vanilla extract until combined.

Combine batter

Pour the wet ingredients into the food processor and pulse a few times until a loose batter forms. Do not over mix.

Add blackberries

Turn out the dough onto a lightly floured surface and gently fold in 1 cup of blackberries until evenly spread around.

Freeze

Shape into an 8-inch circle then cut into 8 wedges and transfer to the lined baking sheet. Place in the freezer for about 20 minutes until firm.

Preheat oven

Preheat the oven to 400 °F.

Brush scones

In a small bowl, whisk 1 egg with 1 teaspoon of buttermilk and then brush over the scones. Top with sprinkles from 2 tablespoons of raw sugar.

Bake in the preheated oven for about 20-25 minutes until golden brown. Cool on the baking sheet.

Prepare glaze

In a small saucepan over medium heat, combine ⅓ cup of milk and 2 tablespoons of butter. Cook until just steaming but do not boil. Once the milk is steaming, remove from the heat and stir in 1 tablespoon of dried lavender leaves. Cover with a lid and set aside for 5 minutes, to steep.

Strain

Strain the liquid through a fine mesh sieve and discard the lavender bits.

Add powdered sugar

Stir in 1 cup of powdered sugar and add more milk, as needed, to form a pourable glaze.

Serve

Drizzle the prepared lavender glaze over each cooled scone and garnish with extra lavender.

What is your favorite flavor of scones? Mine is this Blackberry and Lemon Scones recipe with the lavender glaze that makes these extra special. Are you in love? Let us know and tag us in your own posts online using our hashtag #cookmerecipes!

Lilly is an enthusiastic and cheerful young mom. She knows as well as any parent that children can be really picky when it comes to food. And she’s had plenty of experience trying to cook meals that are both tasty and nutritious, and able to satisfy the tastes of a fussy kid right away! To save you some precious time, Lilly's going to share with you all the tricks she learned the hard way, so you don’t have to! She has a wealth of recipes for quick and easy meals for kids and families on a budget.


Recipe Summary

  • 2 cups all-purpose flour
  • ⅓ cup white sugar
  • 2 teaspoons baking powder
  • 1 lemon, zested
  • ¼ teaspoon salt
  • ¼ teaspoon baking soda
  • ½ cup cold butter, cubed
  • 1 cup fresh blueberries
  • ½ cup heavy cream
  • 1 large egg
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons heavy cream
  • ¼ cup powdered sugar
  • 1 ½ teaspoons fresh lemon juice

Preheat the oven to 400 degrees F (200 degrees C). Line 2 baking sheets with parchment paper and set aside.

Combine flour, sugar, baking powder, lemon zest, salt, and baking soda in the bowl of a food processor. Pulse 3 or 4 times to mix. Add butter and pulse until mixture resembles coarse crumbs, 20 to 25 times. Pour mixture into a large bowl. Fold in blueberries, making sure they are well coated with the dry ingredients.

Beat 1/2 cup heavy cream, egg, and lemon juice together using a fork in a small bowl. Stir into flour mixture and mix just until slightly moistened.

Turn dough out onto a well floured surface. Gather dough in a circle using floured hands, kneading only slightly to incorporate any remaining dry ingredients. Flatten dough into a 9-inch round disc cut disc into 8 triangles. Transfer scones using a bench scraper to the prepared baking sheets (4 scones per baking sheet). Brush scones with 2 tablespoons heavy cream.

Bake in the preheated oven until light brown, 20 to 23 minutes. Remove from the oven and let cool completely, about 30 minutes.

Mix powdered sugar and lemon juice together in a small bowl. Transfer to a small resealable plastic bag snip the corner off of the bag using scissors, and drizzle cooled scones with glaze.


Glazed Lemon Blackberry Scones

I’m always looking for good breakfast baked goods and scones are at the top of my list.

I’ve posted quite a few different scone recipes in the past: Lemon Glazed Lemon Scones, Mini Chocolate Chip Scones, Cinnamon Scones with Orange Glaze, and Cherry Scones, and they’re all terrific. Scones are a real favorite of mine!

We have some beautiful Summer blackberries and I didn’t want them to go bad, so one of my first thoughts of course is scones.

These Glazed Lemon Blackberry Scones have such a tender crumb and are so lemony with that wonderful burst of fruit all the way through them. The lemon glaze really tops them off nicely and I can’t wait till tomorrow to have them with my morning coffee!

You could make these with any berry – blueberries, raspberries, strawberries, and they’d be great. The lemon base would go with any of them. Easy to throw together and they freeze well, too.

I prefer these Glazed Lemon Blackberry Scones with a ton of the lemon glaze, but you can adjust that to your liking. There’s plenty of lemon flavor in the scone itself.


Lemon Blueberry Scones

I always read about people having tea and scones in books. However, I have never tried a scone…until this week! Naturally, I decided to see what all the hype was about. Now I can honestly say they live up to the hype! They are soft and fluffy on the inside with a little bit of crispness on the outside. Plus, I loved the juicy bites of blueberry and the tangy lemon glaze. Now all I want to do is throw a fancy tea party!


Lemon blackberry scones

I’m always looking for good breakfast baked goods and scones are at the top of my list.

I’ve posted quite a few different scone recipes in the past: Lemon Glazed Lemon Scones, Mini Chocolate Chip Scones, Cinnamon Scones with Orange Glaze, and Cherry Scones, and they’re all terrific. Scones are a real favorite of mine!

We have some beautiful Summer blackberries and I didn’t want them to go bad, so one of my first thoughts of course is scones.

These Glazed Lemon Blackberry Scones have such a tender crumb and are so lemony with that wonderful burst of fruit all the way through them. The lemon glaze really tops them off nicely and I can’t wait till tomorrow to have them with my morning coffee!

You could make these with any berry – blueberries, raspberries, strawberries, and they’d be great. The lemon base would go with any of them. Easy to throw together and they freeze well, too.

I prefer these Glazed Lemon Blackberry Scones with a ton of the lemon glaze, but you can adjust that to your liking. There’s plenty of lemon flavor in the scone itself.


Blackberry scones

What’s the perfect Northern California getaway? Beautiful views, rambling beachfront garden and, of course, delicious blackberry scones served with breakfast. The scones at Alegria Oceanfront Inn & Cottages in the coastal town of Mendocino are a big draw for columnist Russ Parsons. “These scones have the perfect texture: firm, but slightly crumbly,” Parsons says. “And the flavor is just sweet enough without being overpowering.”

Heat the oven to 375 degrees. Mix together half of the egg, buttermilk, vanilla extract and grated lemon zest in a medium bowl.

In a large bowl, sift together the flour, baking powder, baking soda, salt and the sugar. With a pastry cutter or fork, cut the butter pieces into the flour until the mixture resembles coarse cornmeal.

Gently fold the blackberries into the flour mixture, then add the buttermilk mixture, carefully stirring to avoid breaking up the berries until a loose, soft dough forms.

In a small bowl, whisk together the remaining half of the egg with the heavy cream set aside. Using an ice cream scoop or measuring cup, scoop out rounded one-fourth cup portions of dough onto a greased baking sheet about 1 1/2 inches apart. Brush each of the scones lightly with the egg-cream mixture (you will not use all of it) and sprinkle each with a little of the coarse sugar. Bake 30 to 35 minutes until the scones are puffed and the tops are golden brown. Makes 1 dozen.


Lemon Blackberry Scones

These are incredibly moist and 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!

Ingredients

  • FOR THE SCONES:
  • 1 cup Sour Cream Or Plain Yogurt
  • 1 teaspoon Baking Soda
  • 1 whole Large Egg
  • 1 teaspoon Vanilla
  • 2 whole Large Lemons, Zest Only (reserve The Juice Of 1 Of The Lemons For Glaze)
  • 4 cups All-purpose Flour
  • 1 cup Sugar
  • 2 teaspoons Baking Powder
  • ¼ teaspoons Cream Of Tartar
  • 1 teaspoon Salt
  • 1 cup Cold Butter, Diced
  • 1-½ cup Frozen Blackberries
  • _____
  • FOR THE GLAZE:
  • 1 whole Large Lemon, Juice
  • 2 cups Powdered Sugar
  • 1 teaspoon Water (if Needed To Add Moisture)

Preparation

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. Save the lemon juice for the glaze.

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

Stir together the two batches of wet ingredients and then add the mixture 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 (i.e. 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…

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

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!


Blackberry & Lemon Scones

Blackberries can easily be found at my local grocery store this time of year. I grab a few packages every time I am at the store because my family loves them for a snack and I like to put them on my cereal in the morning. Even though I sit at the breakfast table, staring out at a cold winter landscape, some fresh fruit in the morning always makes me feel good.

I have a glass covered plate that sits in the middle of our kitchen table and my children are always anticipating something yummy on it when they come down for breakfast in the morning. At least a few times a week, I make some sort of muffins or a quick bread after they are in bed. After the baked goods cool, I set them on the plate and cover them so when morning comes, breakfast is already taken care of. The other afternoon, the house was quiet and I thought I would make something ahead of time for breakfast the next day. I wanted to bake something with those juicy blackberries I had in the refrigerator. I got to work, and baked these Blackberry & Lemon Scones before my kiddos came home from school. Well, the first place my children run to after they take off their coats and boots when they come home, is to the kitchen. They are always hungry from their busy days and of course on this day, after smelling and taking a peak of those scones fresh out of the oven, they wanted one for a snack! Instead, I decided (even though they didn’t like it) to save them for breakfast the next day just as planned!

These lovely Blackberry & Lemon Scones are made with whole wheat flour, fresh blackberries, fresh lemon, and buttermilk for a moist and delicious breakfast treat! My children enjoyed their fruity scones with a glass of milk in the morning, and as soon as they were off to school, I enjoyed mine with a hot cup of coffee. Sometimes small, special things, first thing in the morning make all the difference in how your day will go. My children felt good because I had made something special and different for them, and I felt good because they enjoyed the scones so much. I even got to enjoy a few quiet moments to myself while I ate one with my coffee. I know that may sound silly to some of you, but sometimes with four children, our home can get a little (I mean really) crazy. Quiet moments, even if they do only last a few minutes, can seem like a mini vacation and an opportunity for me to recharge a bit.

If your family likes blackberries, grab an extra container of them the next time you are grocery shopping and give this recipe a try! These scones are very simple to make and have a fresh lemon and delicate, sweet flavor that you and your family are sure to enjoy!


Watch the video: Vegane Rezepte. Blaubeer-Scones mit Zitronen-Glasur (September 2021).