Author Notes
Scones are one of my favorite treats at any time of the day. I love the buttery crumb and the sweetness of pockets of fruit baked in. If I'm not having a good day, for some reason a scone will always make me feel a little better. These particular scones were inspired by some jam stuffed scones I saw on 101cookbooks and peach cobbler scones from Joy the Baker. I amalgamated the recipes and used some fresh blackberries I had, and it resulted in a very happy morning treat. —fiveandspice
Ingredients
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3 cups
all purpose flour
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1/4 cup
plus 3 tablespoons sugar, divided
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3 teaspoons
baking powder
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1/2 teaspoon
baking soda
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3/4 teaspoon
salt
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1/2 cup
(1 stick) cold unsalted butter, cut into small chunks
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1
large egg
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1 cup
heavy cream, divided
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1 teaspoon
vanilla extract
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6 ounces
fresh blackberries
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1 teaspoon
lemon zest
Directions
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Heat your oven to 400F. In a medium mixing bowl, stir together the flour, ¼ cup sugar, baking powder, baking soda, and salt. Using your fingers or a pastry cutter, quickly work the butter pieces into the flour mixture until you have a mixture that resembles clumpy sand with some pea-size pieces of butter still remaining.
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Whisk together the egg with ¾ cup of the cream and the vanilla extract. Pour this into the dry ingredients and stir with a wooden spoon or rubber scraper just enough to bring everything together into a soft dough. Some of the dry bits probably won’t be incorporated.
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Use your hands to gather the dough and the remaining dry bits together into a ball and knead it just a couple of times. On a surface that is as lightly floured as you can get away with, pat (or roll) the dough into a rectangle that’s about 12X8 inches.
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Brush some of the remaining cream onto half of the dough rectangle, then sprinkle this half evenly with the blackberries, lemon zest, and 2 Tbs. sugar. Fold the other half of the dough over the top of the half with the berries, and press the two sides gently together, especially around the edges.
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Brush the top with the remaining cream and sprinkle with the remaining sugar. Then, use a very sharp knife to divide this berry-stuffed dough log into 8 individual scones – you can make them into squares or triangles, your pick. Use a spatula to transfer the scones to a parchment lined baking sheet.
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Bake until the scones are puffed and golden and deeply browned around the edges, about 15-18 minutes. Transfer to a wire rack to cool for 10 or 15 minutes before eating. Scones are always best fresh, but they can be kept for a day or two and reheated in the oven. They also freeze and reheat pretty well.
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