Buttermilk Blackberry Scones Recipe

Buttermilk Blackberry Scones are a wonderful addition to any breakfast or brunch table. They’re flaky, buttery, perfectly golden, and bursting with sweet, juicy blackberries. Their delicious taste aside, I especially love their aroma. There’s just something about the scent of freshly baked scones, mingling with the sweet, fruity fragrance of fresh blackberries. You can serve them up at a picnic, a brunch party, or simply enjoy one as an afternoon snack with a cup of your favorite brew. I know you’ll love these Buttermilk Blackberry Scones because they are made with love and passion, and of course, the best ingredients.

Here’s a quick rundown of the baking stats:

• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Total Time: 40 minutes
• Servings: 8 scones
• Yield: 8 delectable scones

So, if you’re ready to get your hands doughy and your kitchen smelling divine, let’s jump right into it!

Ingredients & Equipment You’ll Need

• 2 cups all-purpose flour
• 1/3 cup sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, chilled and cubed
• 3/4 cup buttermilk
• 1 cup fresh blackberries

You’ll also need a large mixing bowl, a pastry cutter or two knives, a biscuit cutter, and a baking sheet.

How To Make Buttermilk Blackberry Scones

1. First, preheat your oven to 425��F (220��C). Grab a large mixing bowl and whisk together the flour, sugar, baking powder, and salt.
2. Cut in the chilled, cubed butter using a pastry cutter or two knives, until the mixture resembles coarse crumbs.
3. Pour in the buttermilk and stir lightly, just until the dough comes together. Fold in the fresh blackberries.
4. Turn the dough out onto a lightly floured surface, and knead it gently a few times to bring it together.
5. Pat the dough into a 1-inch thick rectangle and cut it into 8 square scones, or use a biscuit cutter for round ones. Place the scones onto a baking sheet.
6. Bake the scones for about 20 minutes, or until they rise and turn a beautiful golden brown.
7. Let the scones cool for a few minutes on the baking sheet, then transfer them to a wire rack to cool further.

Tips For The Best Results

• Always use cold butter ��� this will help make the scones flaky.
• Avoid overworking the dough. Kneading too much will make the scones tough instead of tender.
• If blackberries are not in season, you can substitute them with frozen ones, or use raspberries or blueberries instead.

Storage Tips

• Store leftover scones in an airtight container at room temperature. They’ll keep for about 1-2 days.
• For longer storage, you can freeze the scones. Just thaw and warm them in the oven before serving.

Frequently Asked Questions

Q: Can I use whole wheat flour instead of all-purpose flour?
A: Yes, you can, but it might make the scones a bit denser. I recommend using a mix of 75% whole wheat flour and 25% all-purpose flour.

Q: Can I add some other fruit?
A: Of course! Feel free to experiment with other fruits like strawberries, raspberries, or blueberries.

Q: Can I freeze the scones?
A: Yes, you can definitely freeze the scones! Just warm them in the oven before serving.

Q: Can these scones be made vegan?
A: Sure! Substitute the buttermilk with a dairy-free milk soured with a tablespoon of vinegar or lemon juice, and use a vegan butter substitute.

Q: Can I make the scones in advance?
A: Yes, you can prepare the unbaked scones and freeze them. Then just bake them straight from the freezer, adding a couple of extra minutes to the baking time.

Nutritional Facts of Buttermilk Blackberry Scones

Each delicious Buttermilk Blackberry Scone packs about 250 calories, 10 grams of fat, 4 grams of protein, and 32 grams of carbs.

To conclude, Buttermilk Blackberry Scones are a delightful treat that is sure to become a household favorite. I love serving them warm from the oven with a dollop of clotted cream and a smudge of berry jam. They’re also scrumptious with a pat of butter and a drizzle of honey. I’m confident you’ll fall in love with them as much as I have. Happy baking!