Scones are one of those things that can either be wonderful or awful. They are either dry and gum up your mouth or they are lovely and soft. My mom’s recipe is the latter kind. Her scones are a soft biscuit with lots of fruit and a sugary crust on top. Really, they have ruined me to most coffee-shop scones.
I made these scones with blackberries that I picked a couple of weeks ago, but you can make them with any fruit, fresh or frozen. The recipe:
Blackberry Scones
(Makes 6-8 scones)
Ingredients:
- For the scones:
1 – 1 1/2 cups blackberries
2 cup flour
1 Tablespoon baking powder
4 Tablespoon sugar
4 Tablespoon butter
2 eggs, beaten
1/3 cup milk
1/4 cup sour cream
For the crust:
1 egg white
1/4 cup sugar
Directions:
If you’re using fresh berries, wash them and then stick them in the freezer for at least a half hour. This will help the berries maintain their structural integrity when you work them into the dough.
Preheat the oven to 400 degrees.
Combine the flour, baking flour, and the 4 Tablespoons of sugar in a bowl. Cut the butter into chunks and work it into the dough until the mixture resembles coarse crumbs.
Make a well in the center of the dry ingredients. Stir in the milk, eggs, and sour cream and form a soft dough.
Turn the dough out onto a lightly floured board. Fold the berries into the dough. Be careful not to overwork or smash the fruit.
Pat the dough into an 8 inch circle. Now it’s time to make the sugary crust. Beat the egg white until it is frothy and then spread over the top of the dough. This will seem soupy and strange, but go with it. Sprinkle 1/4 cup sugar over the egg whites so that the top is covered and the sugar is absorbed by the egg whites.
With a floured knife, cut the dough into wedges. The scones will expand a bit in the oven, so keep this in mind when you cut them. Carefully transfer the scones onto a greased cookie sheet. Bake 18-20 minutes until they are lightly browned. Wait until cooled and then enjoy.
Can I use this recipe in a mini-scone pan?
Kerry,
I’ve never tried it, but I don’t see any reason why not.
Those look delish! Will try some raspberry ones tonight. Mmmmm. 🙂
I love the plates…who makes them, or, where did you get them?
And thanks for the great recipe!
Thank you so much for sharing this recipe. I took my boys out this afternoon (after finding your blog) and picked enough blueberries to double this recipe. I am now watching them cook in the oven and my mouth is watering!
Quick q…did you use all of that sugar on top of them? I haven’t tasted them or anything yet but I halved the sugar cause I just couldn’t pour that much sugar on the tops…am I going to be kicking myself?? IS that the best part??!!!
Thanks everyone! I am glad you like the recipe.
Toni, I think I got the plates on close-out at Target, of all places. I did a quick search on Google, and they don’t come up anymore, unfortunately.
Tracy, you know, I think I used most of the sugar, but there might have been a little left in the cup. As long as the top is evenly covered with sugar, you’re good.
I just put mine in the oven! My dough was really wet…is that normal??
Yep, they go in pretty wet, but don’t come out that way. 🙂
I have frozen blackberries….should I thaw them out a bit before mixing them with the dough? I’m afraid the extra moisture will mess with the scones while they are cooking if I use them frozen.
Megan, usually I leave the frozen berries out about 15 minutes or so before making the scones so the berries are somewhat mushy. I’m not sure if it’s necessary to do this or not, but it doesn’t hurt.
these are amazing, but do you know the nutritional value??
I just made these and they are wonderful! Thank you so much! If anyone else is going to make them. I suggest putting a little more sugar in it if you like scones sweet 🙂
Thanks guys. Glad you like them. Unfortunately, I don’t know the nutritional value of these scones, but here’s a link talking about scones in general that might help you glean something: http://www.3fatchicks.com/the-nutritional-value-of-scones/
Thank you for the tip about freezing the berries first. This recipe has become a new super favorite!!! I sprinkled some of the “topping” sugar on my rolling mat to keep it from sticking on the mat. It gave the bottom a bit of a crust too. Such a good and easy recipe!!!
Thanks Jennifer. I’m glad you like it!
Have been making lots of recipes with blackberrys and spotted thIis one it looks like the picture and tastes just as good. I baked mine in an AGA oven. Well make it again as I have a freezer full of frozen berrys. I used very frozen berrys no problem.
Was going through some old bookmarks and found this recipe bookmarked and was glad I did! Baked a batch the next day (today) and they are lovely. Thank you.
The recipe looks amazing! I just put them in the oven and can’t wait to eat them!!!
I do not know if it’s just me or if everyone else experiencing issues with your website. It appears like some of the text within your content are running off the screen. Can somebody else please provide feedback and let me know if this is happening to them too? This might be a issue with my browser because I’ve
had this happen before. Thanks
Can’t wait to try these with all the blackberries in my freezer. So glad I stumbled upon your blog!
@Robt – the text looks fine to me today. Perhaps it’s your browser or the problem has been corrected.