LEMON BLACKBERRY SCONES

LEMON BLACKBERRY SCONESI must be honest, this little gem of a recipe came not from a warm and fluffy day full of inspiration, but out of sheer desperation to find something to spice up the mornings for our next month of house guests. You may think, hmmmm–this recipe sounds familiar. Well, you’d be correct– case & point, here. But I’m coming to find that that’s the beauty of truly familiarizing yourself with a recipe–the freedom to switch it up on a whim and know without a doubt that you’ll have a sure thing coming out of the oven!

While my husband and I adore hosting guests, I must admit that hosting in the morning is vastly different than hosting a dinner party–at least for this night owl. However, that does NOT mean I don’t want to provide these loved ones with a wonderful breakfast full of pastries and coffee. And that’s exactly why I adore this scone recipe–make them fresh one morning, and they’ll last until the next day, giving you a few extra precious minutes of slumber. Absolutely worth it.

So try these, or mix it up a little with your favorite fruit pairings. Be sure to share your fabulous concoctions and tag #LKRecipes on Instagram so we can all enjoy your lovely creations!

LEMON BLACKBERRY SCONES

INGREDIENTS

– 2 cups of all-purpose flour

– 1 teaspoon of baking powder

– 1/4 teaspoon of baking soda

– 1/3 cup of granulated sugar

– 1/2 teaspoon of salt

– 8 tablespoons of unsalted butter (frozen)

– 1 cup of chopped fresh blackberries

-Zest from 1 lemon

– 1/2 cup of half & half

– 1 egg

– 1 tablespoon of lemon extract

LEMON BLACKBERRY SCONES

INSTRUCTIONS

1. Pre-heat over to 400 degrees

2. In a large mixing bowl, combine the flour, baking soda, baking powder, sugar, and salt. Grate butter into the flour mixture using the large holes of a box grater. Use fingers to work in the butter to the mixture. Mixture should resemble coarse meal.

3. Stir in blackberries and lemon zest.

4. In a small bowl, whisk egg and half & half until smooth. Add lemon extract and stir until combined.

5. Using a fork, stir half & half mixture until the dough forms into large clumps. Use your hands to work the dough into a ball.

6. Place dough onto a lightly floured surface and pat into a 7 inch circle (roughly 1 inch thick). Sprinkle with sugar.

7. Use a sharp knife to cut dough into 8 triangles. Place triangles onto a cookie sheet lined with parchment paper about 1 inch apart.

8. Bake for 15-17 minutes until golden brown. Cool for 5 minutes & sprinkle with powdered sugar. Serve warm.

LEMON BLACKBERRY SCONES

LEMON BLACKBERRY SCONES

LEMON BLACKBERRY SCONES


stancy

  • these look absolutely delicious! making them soon, xx!

    • Caitlin, they are to die for! Let us know how they turn out xoxo