Spring is finally here! I don’t know about you, but I thought this winter was the longest one ever. I really struggled with the blahs and motivation from about Christmas until the very end of March. But now spring is here. Flowers and trees are blooming. The weather is nicer. It stays light longer in the evening. The birds are chirping. And of course it’s time for spring-like food. To me, that means healthier dishes and dishes with fresh fruit and vegetables.
These scones are bursting with fresh fruit and the extra zing of lemon goodness. We make scones at our coffee/ice cream shop (Flavors Coffee and Ice Cream Bar for those of you not in the know). We usually make blueberry scones, but we’re going to branch out and try different flavor combinations. Like this blackberry-lemon flavor combo that is so good.
These scones are not your typical dense, pie-like shape, scones. Instead, they’re more like a biscuit. They’re airy in the middle, slightly sweet with a burst of fruit and lemon, and crispy and crumbly on the outside. Oh, and they have turbinado sugar on top to add an extra bit of sweetness and crunch. Quite honestly, they’re just great.
We originally got the scone recipe for our shop from our favorite place for scones in Lawrence. Milton’s Coffee. I used to work at Milton’s back in the day. I was a server, part-time manager for a bit, and baked for a bit, too. The only thing I really didn’t do was barista – which is surprising considering my love of coffee. I made lattes occasionally, but it wasn’t very often. Although I did have some type of coffee drink every time I worked. Milton’s baked goods, and in particular their scones, are fabulous. But Milton’s scone recipe is really not workable for a small amount of scones (like this recipe).
Sooo…. I played around with the ratios and did some experimenting and came up with a personal scone recipe for those of us who bake at home. This recipe will make 6 large scones or 10 smaller scones. I recommend making the smaller size. It goes perfectly with a cup of coffee. Another delicious idea is to have it warm from the oven with a scoop of vanilla ice cream on top. Sooo good.
It’s a pretty simple recipe to follow. And the bonus of this recipe is that once you get the base down, you can change out your ingredients. Instead of blackberries, you could use blueberries or raspberries. If you’re not a fan of lemon, you could leave it out.
Also – you can use frozen fruit. Just mix the fruit in the same way as you do the fresh fruit. It’s a great way to have different fruits that aren’t in season. These are fresh blackberries, and I’m so excited for when Elderslie Farm blackberries are back in season this summer because they are the best!
Although I really think the touch of lemon with the blackberries is sooo good in this recipe that you don’t want to leave it out! It’s like a little taste of spring. Side note – these taste the best on the first day. They will keep for a second day but they’re definitely not the same. Not sure that you’ll have any to last until the second day but thought I’d let you know!
If you don’t feel like making these scones at home, come on in to the shop and grab you one. You won’t regret it. Happy Spring!
Prep Time | 20 minutes |
Cook Time | 20 minutes |
Servings |
scones
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- 2 cups flour
- 1/2 cup sugar
- 2 1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 1/2 cup cold butter cut into small pieces
- 1 egg
- 1 tsp. vanilla
- 1/2 cup cream or half and half or buttermilk
- 1 cup blackberries
- 1 lemon zested
- 1 tsp lemon juice
- 1-2 tbsp. turbinado sugar
Ingredients
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|
- Preheat oven to 350F.
- Mix the flour, sugar, baking powder, baking soda, and salt together. Cut cold butter into small cubes. Mix these ingredients together in a food processor until no butter clumps remain.
- Add blackberries to the dry mix.
- In a separate bowl, mix the egg, vanilla, cream, and lemon juice together. Fold the dry ingredients into the wet ingredients until they are just mixed together. Mixture will be sticky.
- Scoop out 1/4 cup dough and place on parchment lined baking sheet. Sprinkle generously with turbinado sugar.
- Bake for 20 minutes at 350 F. Rotate the pan at 10 minutes.
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