Hey everyone, it’s me again, Dan, welcome to my recipe page. Today, I’m gonna show you how to prepare a special dish, brenda's blackberry scones. One of my favorites food recipes. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.
These blackberry scones are more of the "American" or "coffeehouse" kind of scone. These scones are packed with fresh blackberries as well as lots of lemon zest. These only take minutes to make.
Brenda's Blackberry Scones is one of the most popular of current trending foods in the world. It’s simple, it’s quick, it tastes delicious. It is appreciated by millions daily. Brenda's Blackberry Scones is something which I’ve loved my entire life. They are fine and they look fantastic.
To get started with this particular recipe, we must first prepare a few components. You can have brenda's blackberry scones using 11 ingredients and 10 steps. Here is how you cook it.
The ingredients needed to make Brenda's Blackberry Scones:
- Get fresh blackberries, blueberries or other fresh ripe fruit
- Take all-purpose flour
- Take granulated sugar
- Prepare baking powder
- Get baking soda
- Get kosher salt
- Get (2 sticks) cold unsalted butter, cubed
- Take vanilla
- Make ready buttermilk
- Make ready cane sugar
- Make ready coconut rum
When making berry scones, an easy way to make them so you can actually see the berries. Flaky, buttery, berry-licious Blackberry Scones are packed with juicy blackberries and make the perfect snack or on-the-go breakfast. What do you like to pair with lemons? Blackberry scones drizzled with a simple lemon glaze makes for a delicious brunch or "I love you" breakfast.
Instructions to make Brenda's Blackberry Scones:
- About 2 hours before making the scones, scatter the berries or fruit on a cookie sheet and put in freezer. (If large berries cut in half)
- Whisk together the flour, sugar, baking powder, baking soda, and salt, and drop in the cubed butter. Put the bowl in the freezer and leave it there for 30 minutes.
- Adjust the oven rack to the middle position and preheat the oven to 375°F. Line regular or jumbo cupcake tins and set aside.
- Using a pastry cutter or two knives, work the chilled ingredients together in the bowl until the butter cubes are the size of peas.
- Make a well in the center. Combine the rum, vanilla and buttermilk in a separate bowl, and pour the mixture into the well. Mix the ingredients with a wooden spoon to form a shaggy, slightly crumbly mass.
- Add the frozen fruit and gently mix them in, trying not to crush them.
- Scoop a small spoonful into your hand and press it into a tall, fat puck shape and put it in the prepared muffin papers.
- Sprinkle the tops of the scones with the cane sugar.
- Bake for 15 minutes or until they are golden brown around the sides but still tender in the middle.
- Transfer the scones to a cooling rack and let them cool for at least 10 minutes before serving. Cool completely before storing in a loosely covered container. Store for up to three days, because of the fruit they will mold quickly, so eat them fast! :-)
No matter where I live, I love to get out and find ways to take advantage of the natural. You'll love these gluten free and paleo-friendly blackberry and lemon scones. They're made with almond flour and are naturally sweetened! Erin Patinkin and Agatha Kulaga at Ovenly bakery in Brooklyn, NY walk us through making the perfect buttery, not-too-sweet scones. Berries are always a nice addition to scones, because even the most buttery scones can be a little bit dry (hence the This recipe for Blackberry Scones starts out with a basic vanilla scone dough.
So that’s going to wrap it up with this special food brenda's blackberry scones recipe. Thank you very much for your time. I’m confident that you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
