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Lemon Blackberry Scones

4.50 Mitt(s) 4 Rating(s)4 votes, average: 4.50 out of 54 votes, average: 4.50 out of 54 votes, average: 4.50 out of 54 votes, average: 4.50 out of 54 votes, average: 4.50 out of 5

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Level: Easy

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Description

These are incredibly moist and flavorful and best of all EASY! You can use any kind of berry your heart desires (that would be – any kind of berry your freezer possesses!) and you could easily mix up the dry ingredients and butter the night before and just stir in the wet ingredients in the morning while your oven is preheating!

Ingredients

  • FOR THE SCONES:
  • 1 cup Sour Cream Or Plain Yogurt
  • 1 teaspoon Baking Soda
  • 1 whole Large Egg
  • 1 teaspoon Vanilla
  • 2 whole Large Lemons, Zest Only (reserve The Juice Of 1 Of The Lemons For Glaze)
  • 4 cups All-purpose Flour
  • 1 cup Sugar
  • 2 teaspoons Baking Powder
  • ¼ teaspoons Cream Of Tartar
  • 1 teaspoon Salt
  • 1 cup Cold Butter, Diced
  • 1-½ cup Frozen Blackberries
  • _____
  • FOR THE GLAZE:
  • 1 whole Large Lemon, Juice
  • 2 cups Powdered Sugar
  • 1 teaspoon Water (if Needed To Add Moisture)

Preparation

Preheat your oven to 350 degrees F. Line a baking sheet with parchment paper.

In a small bowl, blend together the sour cream and baking soda; set aside. In another small bowl, blend together the egg, vanilla and lemon zest; set aside. Save the lemon juice for the glaze.

In a large bowl, stir together the flour, sugar, baking powder, cream of tartar and salt. Cut in the cold butter using a pastry blender until the butter is the size of small peas.

Stir together the two batches of wet ingredients and then add the mixture to the flour mixture, stirring until just moistened. Gently stir in the frozen berries.

Turn the dough out onto a lightly floured board and knead a few times, just until the dough comes together. Place the dough onto your parchment-lined baking sheet and pat into a round disk about 1/2″ to 3/4″ thick. Score into 8 wedges (i.e. making partial cuts, but not all the way through.)

Bake for 35-45 minutes, or until the scones are golden brown and a toothpick inserted near the center comes out almost clean! Cool for about 15 minutes, and then glaze with a lemon glaze…

For the Lemon Glaze:

Squeeze the lemon juice into a medium bowl. Add the powdered sugar and whisk until smooth. Add a touch of water, if needed, to thin the glaze out! Drizzle over your scones.

DISCLAIMER: This recipe makes large coffee-shop style scones… If you prefer ‘daintier’ ones, divide the dough in half and make 2 disks of scones!

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4 Reviews

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Meg on 9.26.2010

Let me preface this review with this: this recipe is delicious! It’s moist and flavorful and I will definitely be making it again.

I did have some issues, however. The scones took MUCH longer than 45 minutes to bake! Next time I think I’m going to be separating the dough into two disks; the one disk was GIANT and made very large scones.

Also, I needed much more than a touch of water to make the glaze a glaze instead of a frosting. Maybe my lemon wasn’t juicy enough, or something.

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OUmeesh on 7.21.2010

YUMMY!
I made these for my mother-in-law’s BD using blackberries she gave us from her garden. They were GREAT!!

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newlycooked on 7.16.2010

These scones were pretty moist once you break through the crispy top which was good! I loved the simple glaze, but the scones were not as flavorful themselves as I could have hoped. I think that next time I will knead and shape the dough before pressing the frozen berries into the top, trying to knead the crumbly dough with frozen berries was somewhat difficult. I would definitely make these again though, I think they would taste good with some honey added to them!

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christyleeb on 5.19.2010

This was my first attempt at scones and they were absolutely fantastic! I brought them to work and everyone was raving, even the scone skeptics. They are moist and flavorful, but not too over the top. Seriously, these are scrumptious!

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