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To make delicious blackberry lemon scones, gather these ingredients: - 2 cups all-purpose flour - 1/2 cup granulated sugar - 1 tablespoon baking powder - 1/2 teaspoon salt - 1/2 cup unsalted butter, cold and cubed - 1 cup fresh blackberries, halved - Zest of 1 lemon - 1/2 cup heavy cream - 1 large egg - 1 teaspoon vanilla extract - Extra sugar for sprinkling on top If you need to convert measurements, here are some helpful tips: - 1 cup = 8 ounces - 1 tablespoon = 3 teaspoons - 1/2 cup = 4 ounces These conversions can help you adjust the recipe based on what you have at home. Using fresh ingredients makes a big difference in flavor. Fresh blackberries provide juicy bursts in each bite. The zest of lemon adds a bright note that lifts the scones. Cold butter helps create a flaky texture. Always choose the best ingredients you can find for great results. Freshness ensures your scones taste amazing! First, I set my oven to 400°F (200°C). This temperature helps the scones rise nicely. I line my baking sheet with parchment paper. This makes it easy to clean up later. In a large mixing bowl, I whisk together the flour, sugar, baking powder, and salt. Each ingredient plays a role. The flour gives structure, while sugar adds sweetness. Baking powder helps the scones rise, and salt enhances flavor. Next, I add the cold, cubed butter to my dry mixture. I use a pastry cutter or my fingers to mix it in. I want the mix to look like coarse crumbs. Then, I gently fold in the halved blackberries and lemon zest. I take care not to break the berries. They add bursts of flavor and color. In a separate bowl, I whisk together the heavy cream, egg, and vanilla extract. This mixture adds moisture and richness to the scones. The cream makes them tender, while the egg adds structure. I pour the wet mix into the dry mix and stir until just combined. I don’t overmix, or the scones may become tough. Next, I turn the dough onto a floured surface and gently knead it a couple of times. I pat the dough into a circle about 1-inch thick. Using a knife, I cut the dough into 8 wedges. I place them on my prepared baking sheet. I brush the tops with a bit of extra cream and sprinkle sugar on top. This gives a sweet crust. I bake them for 15-20 minutes until they are golden brown on top. After baking, I let them cool slightly before transferring them to a wire rack. Enjoy your scones warm! To get the best scone texture, keep your butter cold. Cold butter makes flaky layers. Cut the butter into small cubes before adding it to the flour. Mix until it looks like coarse crumbs. This step helps create that light and airy texture we love. When mixing wet and dry ingredients, do not overmix. You want a few lumps to stay. This keeps the scones tender. One common mistake is using warm butter. Warm butter makes the dough too soft. Another issue is overworking the dough. Knead it just enough to bring it together. If you break the blackberries too much, they will turn mushy. Handle them gently while folding them in the dough. Lastly, don’t skip the sugar sprinkle on top. It adds a crunchy finish! To boost flavor, try adding a touch of almond extract. It pairs well with lemon and blackberry. You can also mix in nuts for added crunch. Walnuts or pecans go great with these scones. For a fun twist, add a little fresh thyme for an earthy taste. You can also serve them with lemon glaze or honey for a sweet touch. {{image_2}} You can switch blackberries for other berries. Raspberries, blueberries, or strawberries work great. Each berry brings a unique flavor. Raspberries add a tart kick, while strawberries give a sweet taste. Just be sure to adjust the amount as some berries are bigger than others. Use about 1 cup of whatever berry you choose. This keeps your scones fresh and fun! Want to mix it up? Add more citrus! Try orange or lime zest along with lemon. This boosts the flavor and gives a nice zing. Add about 1 tablespoon of zest. You can even add a splash of juice for extra taste. Just keep an eye on the wet ingredients so the dough stays right. You can make these scones gluten-free! Use a good gluten-free flour mix instead of all-purpose flour. Look for a mix that has xanthan gum. This helps the scones hold together. You might need to add a bit more liquid. Start with an extra tablespoon of cream if the dough seems dry. Enjoy your tasty treat, gluten-free! To keep your leftover scones fresh, place them in an airtight container. They can stay at room temperature for up to two days. If you want to keep them longer, try the fridge. Just make sure they are completely cool before you store them. If you have extra scones, freezing is a great option. Wrap each scone in plastic wrap. Then, place them in a freezer bag or container. This way, they can last for up to three months. When you're ready to eat, just pull them out and thaw them. To reheat scones, preheat your oven to 350°F (175°C). Place the scones on a baking sheet. Heat them for about 10 minutes. This method keeps them warm and soft. You can also use a microwave, but they may become a bit soggy. For best results, stick with the oven. You can tell scones are done when they turn golden brown on top. The edges should look firm, and a toothpick inserted in the center should come out clean. If the scones are still wet in the middle, they need more time in the oven. Keep an eye on them from the 15-minute mark onwards. This will help you avoid over-baking. Yes, you can make the dough in advance. Shape it into a disc and wrap it well in plastic wrap. Then refrigerate it for up to 24 hours. When you are ready to bake, just cut the dough into wedges and follow the baking steps. This saves time for a busy morning or a special brunch. Blackberry lemon scones are delightful on their own, but you can enhance them further. Serve them warm with clotted cream or butter. A drizzle of lemon glaze adds a sweet and tangy touch. Pair them with a nice cup of tea or coffee for a perfect snack. You could also add fresh fruit for extra flavor. You can use frozen blackberries if fresh ones are not available. Just keep in mind that frozen berries may release more juice. This can make the scones a bit wetter. To avoid this, do not thaw the berries before adding them to the dough. Fold them in gently to keep the dough from getting too wet. Heavy cream adds richness and moisture to the scones. It helps create a tender texture. If you do not have heavy cream, you can substitute it with half-and-half or whole milk. However, the scones may not be as rich. If you want the same texture, consider adding a bit more butter. In this blog post, we covered key ingredients for making scones, including measurement tips and the need for freshness. We walked through easy steps to bake perfect scones and shared helpful tips for great results. Variations let you get creative, and proper storage keeps your scones fresh. Remember, baking is fun and allows room for your personal twist. Use these insights to make your scone journey enjoyable and tasty. Happy baking!

Blackberry Lemon Scones

Indulge in the delightful flavor of Blackberry Lemon Scones with this easy recipe! Perfect for breakfast or an afternoon treat, these scones are fluffy and bursting with fresh blackberries and zesty lemon. Follow our simple steps to whip up a batch of 8 scones in just 35 minutes. Whether enjoyed with tea or topped with clotted cream, they’re sure to impress. Click through for the full recipe and start baking deliciousness today!
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Ingredients
  

2 cups all-purpose flour

1/2 cup granulated sugar

1 tablespoon baking powder

1/2 teaspoon salt

1/2 cup unsalted butter, cold and cubed

1 cup fresh blackberries, halved

Zest of 1 lemon

1/2 cup heavy cream

1 large egg

1 teaspoon vanilla extract

Extra sugar for sprinkling on top

Instructions
 

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

    In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, and salt.

      Add the cold, cubed butter to the flour mixture. Using a pastry cutter or your fingers, mix until the mixture resembles coarse crumbs.

        Gently fold in the halved blackberries and lemon zest. Be careful not to break the blackberries.

          In a separate bowl, whisk together the heavy cream, egg, and vanilla extract.

            Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.

              Turn the dough onto a floured surface and gently knead it a couple of times until it comes together. Pat the dough into a circle about 1-inch thick.

                Cut the dough into 8 wedges and place them on the prepared baking sheet.

                  Brush the tops of the scones with a little extra cream and sprinkle with sugar for a sweet crust.

                    Bake for 15-20 minutes, or until the scones are golden brown on top.

                      Let them cool slightly on the baking sheet before transferring them to a wire rack.

                        Prep Time: 15 minutes | Total Time: 35 minutes | Servings: 8 scones

                          - Serving Suggestions: Serve warm with a dollop of clotted cream or a drizzle of lemon glaze for a delightful twist. Enjoy with a cup of tea or coffee!