Blackberry Lemon Scones
There are certain foods I become obsessed with making. Scones are one of those foods. My obsession began in NYC working above Dean & DeLuca. I have so many variations and make them according to what is in season. So, blackberry lemon scones are on deck today. Wonderful with coffee but not overly sweet. Just enough.
When Chris and I first married, fresh scones were an every Sunday thing. Now they are a rare treat, so a perfect choice for this Father’s Day. Made better too, because I cut the butter into the flour in a large ceramic bowl my Dad bought for me years and years ago.
This is my basic dough recipe and no clue over the years where it is from: one of those “I know it by heart kinda things.” I change up what I add-in based on season and current mood. Be adventurous! You have the measurement for fruit, and if you want to add spice or vanilla...a teaspoon should be do the trick.
Two hints before we dive in:
- Very cold butter is key!
- This is a crumbly dough. Don’t overwork it. Just enough to stay together.
- 2 cups all-purpose flour
- 1/3 cup sugar, plus more for scone tops
- 1 t baking powder
- 1/4 t baking soda
- 1/2 t kosher salt
- 8 T cold unsalted butter, cut up
- 1/2 cup sour cream or Greek yogurt
- 1 large egg
- 1 T grated lemon zest
- 6 ounces fresh blackberries
- Preheat oven to 400. Line baking sheet with parchment.
- In large bowl, whisk together dry ingredients. Add COLD butter. Using pastry cutter or fork, cut butter into flour until it resembles course meal.
- In separate bowl, whisk wet ingredients to combine. Pour into flour and using rubber spatula, fold until crumbly dough forms.
- Add blackberries and lemon zest. Fold. Some berries will burst).
- Dump crumbly flour onto parchment lined baking sheet. Press and push together to form approx 8-10 inch disc. (Don’t over Work!).
- Using knife cut into 8 wedges and dust top with sugar.
- Bake 14-16 mins.