Thyme And Fennel Scones With Blackberry Jam And Lemon Curd Recipes

BLACKBERRY-LEMON SCONES

Blackberry-Lemon Scones image

Our flaky, coffee-shop-worthy scones with fresh blackberries and the zest of lemon are ready to eat in just 45 minutes.

Provided by Inspired Taste

Categories Side Dish

Time 45m

Yield 8

Number Of Ingredients 11

Ingredients

2 cups Gold Medal™ all-purpose flour
1/3 cup sugar
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1/2 cup unsalted butter, frozen
1/2 cup sour cream
1 egg
1 tablespoon grated lemon peel
1 container (6 oz) fresh blackberries
1 tablespoon sugar

Steps:

Heat oven to 400°F. Line cookie sheet with cooking parchment paper.
In large bowl, mix flour, 1/3 cup sugar, the baking powder, salt and baking soda. Grate butter into flour mixture, then work in with fingers until mixture looks like coarse meal. In small bowl, beat sour cream, egg and lemon peel with whisk or fork. Add sour cream mixture and blackberries to flour mixture. Stir until dough comes together (some berries may become slightly crushed).
On cookie sheet, pat dough into 7-inch round. Cut into 8 wedges; separate slightly. Sprinkle evenly with 1 tablespoon sugar.
Bake 14 to 16 minutes or until light golden brown. Cool 5 to 10 minutes. Serve warm.

Nutrition Facts : ServingSize 1 Serving

BLACKBERRY-THYME SCONES

Blackberry-Thyme Scones image

A hearty breakfast or mid-afternoon snack. Try topping scones with lavender sugar!

Provided by Jacqualin

Categories Bread Quick Bread Recipes Scone Recipes

Time 25m

Yield 6

Number Of Ingredients 8

Ingredients

1 cup all-purpose flour
1 cup oats
⅓ cup butter, cut in small pieces
1 tablespoon sugar, or more to taste
½ cup half-and-half
2 eggs, beaten
1 cup fresh blackberries
1 teaspoon chopped fresh thyme

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.

Nutrition Facts : Calories 286 calories, Carbohydrate 30.5 g, Cholesterol 96.6 mg, Fat 15.4 g, Fiber 3.1 g, Protein 7.1 g, SaturatedFat 8.6 g, Sodium 105.7 mg, Sugar 3.5 g

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