Lemon Blackberry Scones

• Vegetarian

• Produce

  • 1/2 cup Blackberries, fresh or frozen
  • 2 tsp Lemon, zest

• Condiments

  • 5 tbsp Lemon juice, freshly squeezed

• Baking & Spices

  • 2 cups All-purpose flour
  • 1 tbsp Baking powder
  • 2 cups Confectioners' sugar
  • 2 tbsp Granulated sugar
  • 1/2 tsp Salt
  • 2 tsp Turbinado sugar

• Dairy

  • 8 tbsp Butter, unsalted
  • 1 tbsp Butter
  • 1 3/16 cup Heavy cream

Found on inasouthernkitchen.com

Description

Ingredients

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• ½ teaspoon salt
• 2 tablespoons granulated sugar
• ½-3/4 cup fresh or frozen blackberries (chopped if they are large)
• 8 tablespoons cold unsalted butter, diced
• 1 cup plus 2 tablespoons heavy cream, divided
• 1 tablespoon freshly squeezed lemon juice
• 2 teaspoons Turbinado sugar
• 2 cups confectioners sugar
• 1 tablespoon butter, melted
• 4 tablespoons freshly squeezed lemon juice
• 2 teaspoons lemon zest
• 1 tablespoon heavy cream

Directions

• Position rack in lower third of oven and preheat oven to 425.
• Line cookie sheet with parchment paper.
• In a large bowl, whisk salt, baking powder, and sugar into flour.
• Gently stir in blackberries and make sure each one is lightly coated with flour.
• Using hands or pastry blender, gently cut butter into flour until you have flakes and pebbles of butter mixed throughout.
• Stir 1 cup of cream into the flour and 1 tablespoon lemon juice. Be sure you mix in all the dry flour around the edges.
• Knead the dough in the bowl just until it holds together.
• Turn dough onto floured surface and gently knead a few more times, then pat into a 9-inch round about 1 inch thick.
• Using sharp knife, cut dough into 8 wedges.
• Place dough wedges on parchment-paper lined baking sheet.
• Brush tops of dough with remaining cream and sprinkle the Turbinado sugar evenly over all the wedges.
• Bake 15-20 minutes until golden brown.
• Remove from oven and spread glaze all over the tops of the scones.
• Allow to cool.
• Scones are best served the day they are made but will keep in an airtight container for 2 days. You can also freeze them for 2-3 months. I wrap them in foil and place in a large freezer bag.
• Melt butter and whisk all ingredients together until smooth.