When I was in middle school there was a locally owned coffee shop across the street, Plantation Coffee, that we used to go to all the time, especially when my grandparents would pick us up. They had the best blueberry scones!
In fact, I have yet to find a scone that was that good.
Over the course of this blog I have attempted scones quite a few times. Obviously by the fact that I have only posted one recipe, they haven’t turned out. I’m still bummed those banana scones I made were a bust because for some reason banana scones just sound so good! Maybe another time…
I have grown to love blackberries and when I make a trip to Trader Joe’s (aka my favorite store) I always pick some up. Since I had some left over buttermilk from my biscuits last week, I thought now would be a good time to attempt scones again. Blackberry scones this time.
Although theses scones don’t quite match the blueberry scones from Plantation, they are still pretty tasty and deserve a place on the brunch menu! Hope you enjoy!
- 3 cups flour, sifted
- 1/3 cup granulated sugar
- 2 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 3/4 cup unsalted butter, cubed and very cold
- 1 cup buttermilk
- 1 egg
- 1 tsp vanilla
- juice from one lemon
- Preheat oven to 450 degrees and line two baking sheets with parchment paper. Place cubed butter in the freezer for about 5 minutes to become really cold but not frozen.
- In large bowl, combine flour, baking powder, baking soda and salt.
- Using a your hands, combine the butter into the flour mixture.
- In a separate bowl, whisk together buttermilk, egg, vanilla and lemon juice. Pour into flour mixture and stir until combined.
- Add in blackberries.
- Transfer dough to a well-floured surface. Dough will be sticky.
- Fold over dough about 4 times and then roll into a rectangle. Cut into mini rectangles and then into triangles.
- Place on baking sheet and bake for 12-15 minutes.
**You can brush scones with an egg wash and top with sugar, if wanted.