Yields:
8 Servings
Difficulty: Easy
Prep Time: 12 Mins
Cook Time:
15 Mins
Total Time:
27 Mins
A customer of mine picked some fresh blackberries for me to take home the other day. I asked my Hubbie what he wanted me to make with them and he said scones. So Blackberry Vanilla Scones it is. Not a muffin, not a biscuit but somewhere in between! Hubbie likes his with a little Vanilla glaze on them.
It is very important to use very cold butter, you can even freeze the butter for about 20 minutes or longer, cut it into small cubes or grate it into the flour mixture. Keep sour cream in the refrigerator until ready to add to your bowl or place it in the freezer for few minutes before using. Do not over mix the batter and knead dough only a few times. Fresh blackberries are best, but frozen blackberries work just as well.
For the KETO version (AKA “Wifie” version) you can find the recipe for KETO Blackberry Vanilla Scones here.
![Easy ⭐️ [Blackberry Vanilla Scones]](https://i0.wp.com/i.ytimg.com/vi/Veaxbxa82L8/0.jpg?resize=640%2C340&ssl=1)
Ingredients
Adjust Servings
-
Blackberry Vanilla Scones
- Vanilla Glaze
Instructions
-
Blackberry Vanilla Scones
- Wash hands. Preheat Oven to 400°F. Line a baking sheet with parchment paper.
- Use a wire whisk to blend together flour, sugar, baking powder in a medium to large sized bowl.
- Cut up frozen butter into small cubes and put it in your flour mixture.
- Use a pastry blender to work in butter into the flour mixture until it looks like fine bread crumbs. Small bits of butter is fine. If you don’t have a pastry blender you can use 2 butter knifes.
- In smaller bowl, blend sour cream, egg and vanilla with a wire whisk until blended.
- Add the sour cream and egg mixture to your butter and flour mixture. With a spatula, combine until your dough looks crumbly. Mix in the blackberries. Berries will get squished, but no worries.
- On a lightly floured surface, knead dough a few times until it comes together. Form into a disc around 8 inches. Cut it like a pizza pie making 8 triangles.
- Place your scones onto a parchment lined baking sheet, brush a little milk or cream on to the top of the scones and bake at 400°F on middle oven rack for 14 - 16 minutes until light golden brown. Allow scones to cool for 5 minutes. Vanilla Glaze
- In a small bowl, use a fork to blend together the confectioners sugar, vanilla, and cream. If it is too thick, add a little more cream. If it is too thin, add a little more sugar.
- After scones have cooled for about 5 minutes, brush or spoon on the vanilla glaze. Move scones to wire rack to finish cooling for at least another 5 minutes.
-
Notes
2nd day or later scones aren’t as good as soon as they come out of the oven. Store leftovers in a bag or container in freezer, then reheat when needed. Toaster oven or oven works best for reheating.
Adapted From: Inspired Taste
