March 19, 2014

Blackberry Scones with Vanilla Glaze


I’ve always wanted to post recipes and make animated GIFs on my blog so I decided to do both! This is just a simple blackberry scone recipe I made over the weekend. The scones turned out delicious, not too sweet with the right amount of dry biscuitness. Please don’t be mad at me for using Mexican blackberries instead of waiting for Oregon berry season. I read somewhere that you should freeze blackberries and blueberries in the summer when they are in season so you can use them all year long, but I didn’t do that. p.s. the scones are in pre-oven form in the picture.




Blackberry Scones with Vanilla Glaze
Adapted from Inspired Taste by Joanne and Adam Gallagher
Makes 8 scones
2 cups flour (250 g)
1/3 cup (65 g)
1 teaspoon baking powder (5 ml)
1/4 teaspoon baking soda (1 ml)
1/2 teaspoon sea salt (2 ml)
1/2 cup unsalted butter, cold (4 oz) *if using butter, use a little bit less salt
1/2 cup sour cream, cold (125 ml) *plain Greek Yogurt or crème fraîche
1 large egg
1 tablespoon grated lemon zest (15 ml)
1 container (6 oz) fresh blackberries
Vanilla Glaze
1/2 cup powdered sugar (125 ml)
a dash of vanilla extract
1 tablespoon milk (15 ml) *plus more, as needed
Heat oven to 400°F (200C). Grease cookie sheet or line with parchment paper. In a large bowl, mix the dry ingredients; flour, sugar, baking powder, salt and baking soda. Cut butter into small cubes and work with fingers until mixture looks like coarse sand.
In a small bowl, whisk sour cream, egg and lemon zest. Add to floured butter mixture. Stir everything together until just moistened. Add blackberries and carefully stir into dough. Be gentle, you don’t want the scones to be too purple. 
Empty the dough out onto a lightly-floured surface and shape into about an 8-inch (20 cm) circle, then cut the dough into 8 triangles and carefully place on baking sheet. 
Bake 14 to 16 minutes or until light golden brown. While scones bake, whisk a glaze of powdered sugar, a dash of vanilla, and enough milk to achieve desired-not-too-thick consistency.
Although it’s proper to let scones cool before drizzling icing and waiting for icing to harden after pouring over scones, I did not wait. I poured the icing over the scones within 5 minutes of taking them out of the oven and started eating them within one minute. Best served warm with tea or coffee, obviously. 


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