Blackberry Thyme Scones Recipes

THE BEST BLACKBERRY SCONES

Steps:

• Preheat oven to 400 degrees.
• Sift all dry ingredients in a large bowl.
• Cut in butter. Before you add the berries - mix in the buttermilk. Add berries.
• Knead to form dough. Form dough into 3-4 inch balls.
• Place on lightly greased cookie sheet and flatten slightly.
• Bake 15 - 20 minutes.
• Remove to rakes to cool. Best served warm.

BLACKBERRY SCONES

Steps:

• Preheat oven to 375°. Line a baking sheet with parchment paper. In a large bowl, whisk together flours, 4 tablespoons sugar, baking powder, and salt. Using a pastry blender, cut in butter until mixture is crumbly. Make a well in center of flour mixture. In a small bowl, whisk together egg, 7 tablespoons milk, and vanilla. Pour egg mixture into well in flour mixture; stir until just combined. Gently stir in blackberries. Mixture will be crumbly. Gently press dough into an 8-inch round on prepared pan. Brush with remaining 1 tablespoon milk; sprinkle with remaining 2 tablespoons sugar. Bake for 20 to 22 minutes or until lightly browned. Let cool for 10 minutes; serve warm.

BLACKBERRY SCONES

Steps:

• Preheat oven to 475 F.
• Ina medium bowl, measure out 2 cups of self-rising flour.
• If you don't have self-rising flour in your kitchen, use this: 2 cups flour + 1 tbsp baking powder + ¼ tsp salt.
• Add the blackberries and sugar to this mixture and stir together.
• I kept the blackberries whole for this scone recipe because I love big juicy bites of cooked blackberries studded throughout the scone.
• Plus blackberries get crazy messy if you try to cut them in half, so there's that.
• Measure out 1 ½ cups whipping cream into a measuring cup, pour into the flour mixture, and stir.
• Use your hands to gather the dough together (use a bit of extra flour on your hands if it's too sticky), and put it onto a sprayed baking sheet.
• Pat the dough into a circle about ¾" thick.
• Slice into 8 wedges.
• Bake at 475F for 12-15 minutes until golden on top, and until the middle of the scones is cooked.
• Enjoy your scones!

BLACKBERRY SCONES WITH THYME

Steps:

• Cut 8 tablespoons of butter into small pieces and place them on a plate in the freezer. Melt the remaining butter and set aside. If your blackberries are large, cut them in half and put them in the freezer until ready to use. Preheat the oven to 425 degrees.
• In a small bowl, combine the milk, yogurt, and zest. Whisk together the flour, sugar, baking powder, baking soda, and thyme in a large bowl.
• Add the butter to the flour mixture and use your hands to break the butter up into small pieces in the flour until you have crumbs. Then fold the wet ingredients into the dry. When combined, dump out onto a floured counter. The dough will be on the wetter side. Flour your hands and gently work the dough only until it comes together and holds its shape.
• Roll the dough into a 12-inch square. Fold the dough into thirds like you would a sheet of paper to fit inside of an envelope. Then fold into thirds again from the short ends so that you end up with a small square.
• Now, roll the dough back out into a 12-inch square. Get your blackberries and gently press them into the dough. Rolls the dough up into a log, then use your hand to flatten it out so that you end up with a 4-inch wide by 12-inch long rectangle. Though it doesn't have to be exact.
• Cut the dough into triangles. You can do this freehand or by dividing the log into four smaller rectangles then cutting each of those diagonally.
• Place the scones on a parchment-lined baking sheet and brush with the melted butter. At this point, you can put the sheet in the fridge until ready to bake. When ready, bake for 15-18 minutes or until golden brown. Serve as soon as you can.
• For the icing, whisk the lemon juice and powdered sugar in a small bowl and drizzle over the scones just before serving.

BLACKBERRY THYME SCONES

Steps:

• Preheat oven to 350F. Line a baking sheet with a Silpat or parchment paper and set aside.
• In the bowl of a food processor, combine almond flour, arrowroot flour, palm sugar, baking powder and sea salt. Pulse to remove any lumps.
• Add egg, melted coconut oil, vanilla, thyme leaves and lemon zest. Pulse until combined and dough begins to form a ball.
• Remove dough to baking sheet and gently fold in frozen berries.
• You want to work as quickly as you can so the berries do not begin to thaw and bleed all over your dough.
• Press down to flatten dough, use a sharp knife to cut into eight triangles and separate so the sides can brown.
• Bake for 25 minutes or until edges are nice and brown but not burnt.
• Remove scones to an elevated cooling rack and allow to cool completely before serving.

THYME AND FENNEL SCONES WITH BLACKBERRY JAM AND LEMON CURD

Steps:

• Preheat oven to 210°C. Flour or line a baking tray.
• Sift the dry ingredients into a big bowl, then grate in the butter.
• Mix briefly with your hands, then add the milk. Mix using a butter knife until you have a soft, sticky dough.
• Turn onto a well-floured board, halve and knead each half very lightly, adding thyme to one portion and fennel to the other, until the dough comes together. Roll or press out each half to 2cm thick.
• Use a small cookie cutter or thin-rimmed glass to cut into rounds. Place on a baking tray and brush with the egg and milk wash.
• Bake near the top of the hot oven for 15 minutes or until golden brown and well risen. Cool on a wire rack before topping or filling with the blackberry jam or lemon curd and whipped cream.

BLACKBERRY-THYME SCONES

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Process flour, oats, butter, and sugar together in a food processor until mixture resembles a coarse meal.
• Stir half-and-half and eggs together in a bowl, reserving 1 tablespoon. Add egg mixture to flour mixture in food processor and pulse until it forms a soft dough.
• Turn out dough onto lightly floured work surface. Press dough into a circle about 1-inch thick. Gently press blackberries into top of dough; brush with reserved 1 tablespoon egg mixture and sprinkle with thyme. Cut into six wedges and transfer to a baking sheet.
• Bake in preheated oven until scones turn golden brown, about 15 minutes.

BLACKBERRY-THYME SCONES

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Process flour, oats, butter, and sugar together in a food processor until mixture resembles a coarse meal.
• Stir half-and-half and eggs together in a bowl, reserving 1 tablespoon. Add egg mixture to flour mixture in food processor and pulse until it forms a soft dough.
• Turn out dough onto lightly floured work surface. Press dough into a circle about 1-inch thick. Gently press blackberries into top of dough; brush with reserved 1 tablespoon egg mixture and sprinkle with thyme. Cut into six wedges and transfer to a baking sheet.
• Bake in preheated oven until scones turn golden brown, about 15 minutes.