Lemon Blackberry Scones
Your weekend breakfast just got upgraded with these buttery lemon blackberry scones! Frozen Oregon blackberries add juicy bursts of flavor while the homemade lemon glaze sweetens the deal.
Ingredients
Lemon Blackberry Scones
- ½ cup unsalted butter, cold (1 stick)
- ¾ cup milk
- 2 teaspoons lemon juice, freshly squeezed
- lemon zest from one large lemon (about 1 Tablespoon)
- ½ cup granulated sugar
- 3 cups all purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- 1 cup frozen Oregon blackberries
Lemon Glaze
- 1 cup powdered sugar
- 2 Tablespoons lemon juice, freshly squeezed lemon
- zest from one large lemon (about 1 Tablespoon)
- ⅛ teaspoon salt
Instructions
- Preheat the oven to 400°F. Line a baking sheet with parchment paper.
- Cut the butter into ½-inch cubes, then return it to the fridge to stay cold.
- In a small bowl, combine the milk and one tablespoon of lemon juice. Allow this to sit and curdle for 10 minutes, while you prepare the dry ingredients.
- In a large mixing bowl, whisk together the lemon zest, sugar, flour, baking powder, salt, and cinnamon.
- Toss the cold butter cubes in the flour mixture. Use your index finger and your thumb to squish, flatten, and break apart the butter cubes, until it looks like small cornflakes.
- Add your milk + lemon juice mixture into the dry ingredients, and mix with a spoon until it forms a crumbly, shaggy dough.
- Gently fold the frozen blackberries into the dough.
- On a lightly floured surface, press the dough into a large flat round, about 1 to 1½ inches thick.Slice the dough round into 8 equal triangular pieces. Transfer the pieces to your prepared baking sheet.
- Bake for 18 to 20 minutes, until the scones are golden.
- While the scones are baking, prepare the glaze. In a small bowl, whisk the powdered sugar, lemon juice, lemon zest and salt until it’s smooth and creamy.Once the scones come out of the oven, allow them to cool for 10 minutes, then drizzle the glaze on top.
Notes
- Keep all your scone ingredients cold, especially the butter. And keep those berries in the freezer until the last minute, to prevent them from bleeding their color as you fold them into the dough.
- Be careful not to overmix the dough which can make your scones lose their flaky, soft texture. Just gently mix your dough with a large spoon.
- Zest your lemon and set the zest aside until you’re ready to use it. Trust me, it's a whole lot easier to zest a whole lemon rather than a sliced one.
- You can swap in other frozen berries, like frozen raspberries.
- You can omit the lemon glaze, but I think it adds a delicious tart and sweet flavor to these scones.
Nutrition
Serving: 1 sconeCalories: 402kcalCarbohydrates: 67gProtein: 6gFat: 13gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.5gCholesterol: 33mgSodium: 300mgPotassium: 124mgFiber: 2gSugar: 29gVitamin A: 432IUVitamin C: 6mgCalcium: 104mgIron: 2mg
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