Blackberry Cream Scones
Blackberry Cream Scones are tender and buttery,and loaded with fresh blackberries, giving them a slightly sweet and lightlytart taste that melts in your mouth.
Servings 8 scones
Calories 280kcal
Ingredients
- 2 cups all-purpose flour
- 1/3 cup granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- ½ cup fresh blackberries
- 1 ¼ cups heavy cream
- 1 teaspoon grated lemon zest optional
Instructions
- Preheat the oven to 425° F.
- Whisk dry ingredients (flour through salt) in a large bowl. Lightly toss blackberries into the dry ingredients to separate the pieces of fruit.
- Mix the heavy cream and zest (if using) into the dry ingredients with a fork or wooden spoon just until the dry ingredients come together.
- Gather the dough into a ball and knead lightly against the sides and bottom of the bowl about 5 times, turning and pressing any loose pieces into the dough each time until they adhere, and the bowl is fairly clean. Transfer the dough onto a parchment paper lined baking sheet, and pat the dough into an 8-inch round, about ¾-inch thick.
- Cut the round into 8 wedges.
- Brush the tops with 2 to 3 teaspoons cream, milk, or melted butter. And, sprinkle with turbinado sugar (sugar-in-the-raw) if desired (it makes a pretty presentation if you do this step).
- Bake at 425° F until the tops are golden brown, about 19-22 minutes. Let cool on a rack or serve warm. Cut scones apart with a serrated knife.
Nutrition
Calories: 280kcal | Carbohydrates: 35g | Protein: 4g | Fat: 14g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 51mg | Sodium: 162mg | Potassium: 228mg | Fiber: 1g | Sugar: 9g | Vitamin A: 566IU | Vitamin C: 2mg | Calcium: 97mg | Iron: 2mg