Lemon Blackberry Scones
Hello readers…I been a bit absent on the blog lately. This past winter my husband was out of state for several weeks training for a new job, followed by some serious cleaning, organizing, and purging of junk preparing to put our house on the market to sell. And with a house on the market…one tries desperately to keep the house clean with two busy boys and a black lab! Which also means I have not doing a lot of cooking and baking. But I have squeezed in some time to share my favorite spring scone recipe!
There are things I miss about being able to eat gluten and going to local bakery or restaurant to indulge in baked goods is one of them. There is no longer a quick trip through through the Starbucks’ drive through to order a scone or a stop in to a donut shop for a chocolate glazed donut… and so I make my own, and luckily I enjoy spending lots of time in my kitchen. I often make these EASY yummy lemon blackberry scones and I do so with my own gluten free flour blend, but you can also swap it out with wheat four if you are a gluten eater. Give the recipe a try, they are quite scrumptious! A little sweet with a bit of tartness. Perfect paired with a cup of Joe!
Begin by heating your oven to 400 degrees.
With a pastry attachment in a food processor, blend the flour, baking powder, salt, and sugar. Slowly add the butter, pulsing until it becomes a coarse meal. Next, pour the mixture into a large bowl.
Zest lemons over the bowl and stir to blend. Carefully add the blackberries. Coat the berries with the mixture, making sure not to smash the berries.
Add the cream, mixing carefully. It is helpful to tuck the berries inside the dough to keep them safe.
Shape the dough into a circular slab…careful of the berries. And cut into triangular pieces (about 8 pieces). It’s okay to steal a bite of dough too… it’s good!
Transfer scones to a baking sheet and brush the top of each scone with cream. Then lightly sprinkle with sugar, raw sugar is great, but regular granulated sugar works too.
Bake for 15 to 20 minutes or until golden on top. Enjoy!
- 2 Cups gluten free flour
- 2 Tbsp. sugar
- 1 Tbsp. baking powder
- 1/2 tsp. salt
- 1 Cup heavy cream
- 5 Tbsp. unsalted butter, cold & cut into pieces
- 1 Cup blackberries
- Zest of 1 lemon
- Additional sugar to sprinkle on top of scones, raw or granulated
- Begin by heating your oven to 400 degrees. With a pastry attachment in a food processor, blend the flour, baking powder, salt, and sugar. Slowly add the butter, pulsing until it becomes a coarse meal. Next, pour the mixture into a large bowl.
- Zest lemons over the bowl and stir to blend. Carefully add the blackberries. Coat the berries with the mixture, making sure not to smash the berries.
- Add the cream, mixing carefully. Shape the dough into a circular slab...careful of the berries. It is helpful to tuck the berries inside the dough to keep them safe. And cut into triangular pieces (about 8 pieces). Transfer scones to a baking sheet and brush the top of each scone with cream. Then lightly sprinkle with sugar, raw sugar is great, but regular granulated sugar works too. Bake for 15 to 20 minutes or until golden on top.