Summer is winding down, so I am all about making desserts using up those delicious summer berries. My Blackberry Scones with Blackberry Honey Butter is simple, delicious, and make for a great dessert with a hot cup of coffee.
These blackberry scones are bursting with flavor thanks to the huge blackberries I found at the Farmer’s Market and a very unique ingredient that I got from another vendor that day as well — blackberry honey.
For me, I know that when the blackberries and peaches start winding down, then that means my favorite season of all is right around the corner (who’s ready for pumpkin and apple everything?).
I start buying up all the super-ripe fruit because it makes for great desserts and sauces like this one.
Blackberry Scones with Blackberry Honey Butter
When you bite into these blackberry scones drizzled with that blackberry honey butter, your mouth will sing. They are light and fluffy and simply melt in your mouth.
Making them is not hard. You mix the dough, add the berries and then roll out with a rolling pin like you would a pizza crust — about a 1″ thick.
The beauty of a scone is that nothing has to be perfect. They are meant to look rustic and natural.
Now, take your pizza cutter and cut them into slices and transfer them to a baking sheet covered with parchment paper. Brush with milk for that extra brown crust.
I did not leave a lot of space in between mine, which was a mistake because I forgot how much they rise when baking. But no worries! If they bake together, just cut them into cute scone shapes and all will be right again.
These scones are imperfect in looks but are perfectly perfect in taste! End the summer with a bang and make a batch of these.
- 1 tbsp fresh squeezed lemon juice
- 1 cup heavy whipping cream
- 3 `/2 cups all purpose flour
- 1/2 cup sugar
- 1/2 tsp salt
- 4 tsp baking powder
- 1/2 tsp baking soda
- 3/4 cup cold unsalted butter, cut into chunks
- 1 large egg
- 2 tsp vanilla extract
- 1 cup fresh or frozen blackberries
- milk for brushing
- 1/3 cup honey
- 1/4 cup butter
Put lemon juice into a liquid measuring cup and add heavy whipping cream to the 1 cup mark. Let stand for a few minutes to make a soured cream.
Heat oven to 425°F. Arrange oven rack to the upper third position. Spray baking sheet with nonstick cooking spray or line with parchment paper; set aside.
In a large mixing bowl, add flour, sugar, salt, baking powder, and baking soda and blend briefly. Add butter and using a pastry blender, blend butter to make a coarse mixture.
Make a well in the center. Add egg, vanilla extract, and enough soured cream to make a soft but firm dough. Gently fold in blackberries.
Turn out dough to lightly floured surface and knead briefly to make a firm dough. Pat out dough into a 1-inch thick circle. Cut dough into wedges or rounds and place on prepared baking sheet. Brush each scone with milk.
Bake 16 to 19 minutes or until scones are nicely browned.
While scones are baking, make the glaze by heating honey and butter in a liquid measuring cup until melted mixture is simmering (about 1-1/2 minutes).
Brush scones with honey-butter glaze as they come out of the oven. Let scones cool for about 15 minutes before brushing on honey-butter glaze once more.
What is your favorite way to use up the last of those summer berries?
This recipe has been shared on Miz Helen’s Full Plate Thursday.