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Blackberry Almond Scones with Driscoll's Blackberries
Blackberry Almond Scones with Driscoll's Blackberries
Blackberry Almond Scones with Driscoll's Blackberries

Description

Tender scones filled with plump juicy blackberries and hints of almond. Perfect for special breakfasts and weekend brunches, these blackberry almond scones are easy to make and don’t require a special scone pan.

Scones
  • 2 1/2 Cups all-purpose flour
  • 1/3 Cup granulated sugar
  • 2 1/2 Teaspoons baking powder
  • 1/4 Tsp. baking soda
  • 1/2 Tsp. salt
  • 1/2 Cup (1 stick) unsalted butter, cold and grated
  • 1/2 Cup plus 3 tablespoons whole milk
  • 1/2 Cup sour cream
  • 1 Tsp. lemon zest
  • 1 1/2 Teaspoons almond extract
  • 1 Package (6 ounces) Driscoll’s Blackberries
Topping
  • 1/4 Cup sliced almonds
  • 2 Tablespoons unsalted butter, melted
  • 1 1/2 Tablespoons demerara sugar or raw sugar
  • 2 Tablespoons whole milk
Scones
  1. PREHEAT oven to 400°F.
  2. LINE a baking sheet with parchment paper.
  3. PLACE 2 ½ cups all-purpose flour into a large mixing bowl.
  4. ADD 1⁄3 cup sugar.
  5. ADD 2 ½ teaspoons baking powder.
  6. ADD 1⁄4 teaspoon baking soda.
  7. ADD 1⁄2 teaspoon salt.
  8. STIR to combine.
  9. CUT IN 1⁄2 cup (1 stick) unsalted butter using a pastry blender or fork until a coarse, pea-sized mixture forms.
  10. CHILL flour mixture in refrigerator until needed.
  11. POUR 1⁄2 cup plus 3 tablespoons whole milk into a small mixing bowl.
  12. ADD 1⁄2 cup sour cream.
  13. ADD 1 teaspoon lemon zest.
  14. ADD 1 ½ teaspoons almond extract.
  15. WHISK to combine.
  16. SET ASIDE milk mixture.
  17. FORM a well in the center of the flour mixture and POUR IN milk mixture.
  18. STIR just until combined and a shaggy dough forms. Do not over mix.
  19. POUR OUT dough onto lightly FLOURED work surface.
  20. KNEAD and PRESS dough lightly into an oval approximately 9 inches by 12 inches and about 1⁄4 inches thick. Do not over mix.
  21. SPRINKLE 1 package (6 ounces) blackberries over half of dough and FOLD opposite edge of dough over blackberries.
  22. SHAPE dough into a circle about 7 inches in diameter.
  23. FLOUR a chef’s knife lightly and CUT dough into 8 triangles as you would a pizza.
  24. TRANSFER scones to prepared baking sheet and CHILL in refrigerator 15 minutes.
Topping
  1. PLACE 1⁄4 cup sliced almonds into a small bowl.
  2. ADD 2 tablespoons melted unsalted butter.
  3. ADD 1 ½ tablespoons demerara sugar or raw sugar.
  4. STIR together.
  5. SET ASIDE almond mixture.
  6. BRUSH top of each scone with about 1 teaspoon whole milk.
  7. PRESS 1 – 2 teaspoons almond topping gently onto top of each scone.
  8. BAKE 15 – 20 minutes or until scone edges are golden brown.
  9. SERVE warm or at room temperature.
Serving Size:

0 cups per serving

Calories 0
Total Fat 0 g
Saturated Fat 0 g
Cholesterol 0 mg
Sodium 0 mg
Total Carbohydrates 0 g
Dietary Fiber 0 g
Sugar 0 g
Protein 0 g