Breakfast in Bed- Delectable Blackberry Scones

Breakfast doesn’t always have to be boring! This weekend forget about that bland box of cereal and try out this fancy breakfast recipe.

Ingredients

  • 3 cups all-purpose flour, plus more for dusting
  • 14 cup granulated sugar
  • 1 12 tbsp. baking powder
  • 34 tsp. kosher salt
  • 1 cup blackberries, frozen
  • 1 tbsp. lemon juice
  • Zest of 1 lemon
  • 8 tbsp. chilled unsalted butter, cut into 12-inch cubes
  • 1 12 cups heavy cream, plus more for brushing
  • Turbinado sugar, to garnish
  • Butter, jam, and honey, for serving

Preparation

Heat the oven to 425°. In a large bowl, whisk the flour with the granulated sugar, baking powder, and salt. Toss the blackberries with the lemon juice, then ¼ cup of the flour mixture, and set aside. Using your fingers, rub the butter into the remaining flour mixture until it forms pea-size crumbles. Make a well in the center of the flour and then pour the cream into the well. Stir until a dough begins to form, and then stir in the floured blackberries, and lemon zest.

 

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Scrape the dough onto a lightly floured work surface, and flatten into a 34-inch-thick disk. Fold the dough in half, and then flatten again. Repeat folding and rolling three more times, and then shape the dough into an 812-inch diameter circle, about 34-inch thick. Cut the circle into 8 wedges, and transfer each to a parchment paper-lined baking sheet. Freeze the scones for 10 minutes.

 

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Remove the scones from the freezer and brush with cream and sprinkle with turbinado sugar. Bake for until puffed and golden brown, about 25 minutes. Transfer the scones to a rack and let cool for 10 minutes. Serve warm with butter, jam, and honey. Enjoy!

 

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