These blackberry and vanilla scones are the flaky and delicious scones of your dreams. While blackberries are out of season frozen works perfectly so you can enjoy these scrummy babes all year long.
This blackberry and vanilla scones recipe is a good few weeks late on the blog. Unfortunately we’ve been dealing with some pretty tough personal issues recently. My darling kitty Muffin sadly passed away and we’ve been utterly distraught. Everything fell by the wayside, the blog included. I’m going to keep this brief as it’s still a bit raw and painful to discuss, but I felt I needed to explain my absence on here and my socials. We miss her dearly and she’ll be in our hearts forever. Sleep tight, my precious baby angel.
I don’t know why but I always preferred how Americans present their scones. Those little hunky triangles are just so aesthetically pleasing to me. British scones have their place, delicate circles sitting on a frilly cake stand, ready to be slathered in smooth clotted cream followed by a sticky strawberry jam (yes, clotted cream THEN jam! Fight me!) But sometimes, you want a chunky treat; something to ram greedily in your mouth. Screw the pleasantries, let’s get crumby.
Making scones is probably one of the most relaxing things I can think of, the whole process of cutting cold butter into flour is so therapeutic. I love to stick on a spooky podcast and methodically rub that butter between my fingers. I know, I know, metal pastry cutters are by far the preferred method. The heat of your hands is kryptonite to a delicate scone but there’s something so calming about the hands on method.
If you do go for the hands on method, the key is to handle the dough as little as possible. Scones have a tendency to get tough if handled too much.
As with most of my recipes, interchangeability is key! Any frozen (or fresh, when in season) berry will do you but something about the rich dark purple of the blackberry will always speak to my goth girl heart.Print
- 100ml whole milk
- 60ml sour cream
- 2tsp pure vanilla extract
- 1 large, free range egg
- 200g plain flour
- 100g caster sugar
- 1tsp baking powder
- 1/2tsp bicarbonate of soda
- 125g butter, fridge cold and cut into cubes
- 100g fresh or frozen blackberries
- 2tbsp milk
- demerera sugar
- 125g icing sugar
- 1tsp pure vanilla extract
- fresh blackberries to decorate
- Preheat your oven to 200C and line 2 baking sheets with baking parchment. Set aside.
- In a large measuring jug combine the milk, sour cream, egg and vanilla extract. Whisk everything together and set aside.
- In a large mixing bowl stir the flour, baking powder, bicarb and sugar together. Add the cold butter to the flour mixture and using your finger tips rub the butter into the flour until the mixture resembles breadcrumbs. Toss the blackberries in the flour, making sure to coat the blackberries in the mixture.
- Pour the egg mixture into the flour and butter and using a fork mix together until you get a shaggy dough. Dump the dough out onto your counter top and working quickly scrunch the dough together into a circle around 1 inch thick.
- Using a sharp knife cut the dough into quarters then half each quarter to give you 8 triangles. Transfer the scones to the prepared baking sheets, 4 per sheet. Brush each scone with the milk and sprinkle on a little demerera sugar.
- Bake for 20 – 25 minutes until golden brown. Allow to cool on the tray for 10 minutes before transferring to a wire rack to finish cooling.
- To make the glaze combine the icing sugar, vanilla extract and 1tbsp milk in a bowl and mix to form a thick glaze. If it’s a little too thick add a tiny splash more milk until you reach the desired consistency.
- Spoon the glaze over the scones and top with a fresh blackberry.