These are the best blackberry scones ever

This is a landmark day for me today. Hopefully, you are going to see a downloadable link to a PDF file you can print off. It has taken me a number of hours and some great help from WP to get this working. Hopefully, you are not seeing a weird message as well. Please let me know if you are.

If this doesn’t work, I’ll go back to the drawing board.

I have an e-book I’m really excited about publishing next week so I need to be sure everything is working as it should. I know, I know, everyone else has been downloading PDF files for a long time. But you have no idea how complicated this is for someone who knows little about the inner workings of computers. Can I just say, I’m proud of myself?

I know I shouldn’t be proud, but I’ve been so frustrated by it all. But God just kept encouraging me through what I read in Scripture, to not give up, that if I had something worth saying, He would help me figure it out.

I sat down at this computer today and refused to move until I had the victory.

I’m a firm believer that God doesn’t just “hand” the victory to us and there is absolutely nowhere in scripture that says anything to the contrary. Instead, it’s often years of praying, years of studying, years of applying ourselves. And, might I add, some tears as well.

My e-book address exactly this. I have another book almost done but can’t decide if that one will be through WP or through Amazon, or maybe both. I don’t want to charge for the books. They are part of my tithe to God. My husband and I pray daily that we will make the best use of all our resources, time, talent, abilities and finances.

I’m so excited about all this, you just don’t know.

I don’t often post recipes but this one is so good, I couldn’t resist.

First of all, did you know scones are made two ways, with butter or with cream. I have made them with butter a number of times and they’ve always turned out great but then I read that scones made with cream are softer.

So I thought I’d try that method.

I made them a few weeks ago using the original recipe but then I wanted to try blackberry scones. I found one recipe but it used butter. So I thought, “What do I have to lose? I’ll try the recipe I used before and use blackberries.

I cut the blackberries in half and coated them first with the flour/sugar mixture. They stayed together quite well but when I started to knead them, of course, they mushed up a little.

I used an egg wash on them and when they were done I added a glaze of 3/4 cup powdered sugar and lime juice. To say they are good is an understatement.

Plus, they look beautiful, all rustic and gorgeous.

  • blackberry scones
  • blackberry scones
  • scones
    blackberry scones
  • blackberry scones
  • blackberry scones

Here is the recipe but first, let me add a couple of quick notes.

I added a little extra sugar because the berries were a little tart. Also, I baked them about three minutes longer because they were quite thick.

Also, I followed the recipe exactly when it comes to the kneading-only 8-10 times total.

I think you will absolutely love this recipe.

Download printable copy here. The title also includes the original recipe title. Download

BLACKBERRY CREAM SCONES

2 cups all-purpose flour (I used King Arthur unbleached)

1/4 C. sugar (see note above)

1 T. baking powder

1/2 tsp salt

1/2 C. dried cherries chopped (I used about 3/4 cup of blackberries. They are kind of hard to measure. I should have cut them in half first.)

1/4 C, mini semi-sweet chocolate chips (Of course, I didn’t use the chips.)

1 1/4 C. whipping cream.

Combine flour, sugar, baking powder and salt in a bowl; whisk to blend well. Add cherries and chips. (Here’s where I added the blackberries.) Pour cream into dry ingredients, continuing to stir until a soft, sticky dough is formed. Turn out onto a lightly floured surface and knead 8- 10 times. (Make sure you keep the knead to 8-10 times only.) Pat dough into a 1/2 inch to 3/4 inch thick circle and cut into 8 wedges. (Note, the scones rise quite a bit so don’t go too thick.)

Also, it’s hard to judge when they are done. I pressed them on top and when they felt a little springy, I took them out. Let’s face it, baking times always depend on the oven, some bake hot, some back slow.

Places wedges one inch apart on a parchment-lined baking sheet. Bake @ 425 degrees for about 15 minutes until golden and springy to the touch. ( I ended up baking about twenty minutes because they were so thick due to the blackberries.)

Let cool on a wire rack.

Glaze:

Mix together 3/4 cup confectioners sugar with 1 T lime juice and spread on cooled scones. (Note, I didn’t measure any of the glaze ingredients really. I just got kept going till I got the thickness and taste I wanted.)

These are good for a couple of days. I refrigerated them after a couple of days because of the fresh blackberries.

I hope you try them soon.

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