Blackberry scones

13 04 2008

My mom, sister, and niece are coming to visit tonight, and I wanted to make them something special.  My sister has already requested salmon cakes for dinner (see salmon cakes post), and I thought I would whip them up something to snack on and/or have for breakfast. 

I had been eyeing the blueberry scones in Katie’s blog (another food blogger) for awhile now (, and I thought today would be the perfect day to make them.  I didn’t have any blueberries in the freezer, but I did have blackberries.  Why not, right?  I’ve never baked with blackberries before, and oh my goodness!  They turned the dough a very bright purple/red color.  They taste good though, so no complaints here. 

My pictures aren’t the greatest, but it’s about the taste of the scones, not my photographic abilities!

I recommend you slather on some butter while you’re eating these. 

…but not THAT much!  I scraped some off before I ate that bite.  Don’t worry.

I also recommend that you sweeten them up a bit by dusting on some powdered sugar.

Or just eat them plain with a cup of coffee or a glass of milk.  Heck, or even a glass of wine.  Everyone needs wine!

Here’s the original recipe for blueberry scones:

Oh – and a couple notes…

a) I used whole wheat flour because I was all out of regular flour.

b) I didn’t have half-and-half, so I used 1/2 c. milk and 1/2 c. heavy cream.  I’m not sure how much that affected the recipe.

c) I had to actually post a message asking Katie if the blueberries (blackberries in my case) needed to be frozen or thawed.  She assured me that they needed to be frozen.  So glad I asked.  I was about ready to defrost the whole darn bag before using the blackberries.  (Thanks, Katie!)

d) Click on the link to take you to Katie’s blog and check our her scones.  They look much more delicious than mine do! 

Blueberry Scones


2 c. flour plus 2 Tbsp, plus 1 Tbsp
1 Tbsp baking powder
3 Tbsp sugar
1/8 tsp salt
6 Tbsp butter, plus 1/2 Tbsp, chilled
1 Tbsp vanilla
1 c. half and half, chilled
2/3 c. frozen Maine wild blueberries


1. Preheat oven to 425 degrees and line a baking sheet with parchment.

2. In small bowl combine frozen blueberries and 1 Tbsp flour and toss to combine.  Place blueberry mixture back into freezer.

3. In large bowl, combine flour (2 cups plus 2 T.), baking powder, sugar and salt.

4. Take butter out of fridge, cut into chunks and add to flour mixture.  Cut butter into flour until pea sized or smaller.

5. Add vanilla and half and half and mix in with a spoon until just barely incorporated.

6. Take blueberries out of fridge and knead into mixture until mixture forms a ball of sticky dough.

7. Turn dough out onto floured surface and pat down into rough 9-10 inch circle.  Cut into 8 triangles and place triangles onto prepared baking sheet at least an inch apart.

8. Take 1/2 Tbsp butter and cut into 8 small pieces.  Place one small piece of butter on top of each scone.  Place in oven and bake for 15 minutes.





4 responses

13 04 2008

These sound great! I just recently discovered my love of blackberries so I think I will need to give this recipe a try!

14 04 2008

I LOOOVE blackberries! What a great idea. Mmm… I am going to have to make blackberry scones now! (I make them every week for my husband…we’ll see how he likes the change.)

20 09 2009

Too much butter, but overall delicious flavor!!!!!! Thank you and I love your blog!

15 07 2010

Making these right now – Thanks for posting the recipe.

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