Blackberry and lemon are two of those flavors that are great on their own but almost magical when paired together. The blackberry-lemon combo is in heavy rotation at breakfast, getting mixed into muffins, pancakes, and scones.
I tried to come up with a way to get blackberries into a scone without completely demolishing the berries in the process. I used my favorite scone base and then folded the blackberries into the center of the scone. There was far less damage to the berries than a previous attempt which was extremely delicious but poorly executed. I love it when mistakes are delicious enough to make breakfast for nearly a week 🙂
Blackberry Lemon Scones
A light, tender scone made with lemon and blueberries.
- 3 cups flour (I used half white, half wheat pastry)
- 1 Tbsp baking powder
- 1/3 cup sugar
- 1/2 tsp salt
- 1 stick chilled unsalted butter, cut into small cubes
- Juice and zest of 1 lemon
- 3/4 to 1 1/2 cups buttermilk
- 6 oz fresh blackberries
- 1 large egg
- 2 tsp water
- 2 Tbsp coarse sugar (optional)
- Preheat oven to 400.
- Using a mixer fitted with a paddle attachment, combine flours, baking powder, sugar, and salt on low speed.
- With mixer running, gradually add cubes of butter and lemon zest until the mixture is crumbly and studded with flour - butter bits about the size of small peas.
- Add lemon juice and 3/4 cup of the buttermilk. Mix by hand just until all ingredients are incorporated. If dough is too dry to hold together, use remaining buttermilk, adding a couple tablespoons at a time, until dough is pliable and can be formed into a ball.
- Stir as lightly and as little as possible to ensure a lighter-textured scone.
- Remove dough from bowl and place it on a lightly floured flat surface.
- Pat dough into a rectangle. Using a well-floured rolling pin, flatten dough into a rectangle about 12x8 inches.
- Spread the fresh blackberries over the long of the dough and fold the short half over onto the top of the blackberries. (I reserved a few blackberries to lightly press into the top of the formed scones.)
- Cut into 8 triangles.
- Whisk egg and water in a small mixing bowl to combine.
- Brush each wedge with egg wash.
- Sprinkle with coarse sugar, if using.
- Place scones on a Silpat-lined baking sheet and bake for 18 to 20 minutes, or until golden brown and no longer sticky in the middle.
Yields: 8 large scones
Estimated time: 40 minutes