"Hello 2016! I'm calling these "Black & Blue Scones" because I used both blackberries & blueberries to be jazzy... These light & fluffy treats are drizzled with a lemon & sugar glaze-- delicious!
"
Lemon Glazed Blackberry & Blueberry Sourdough Scones
4
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I love that these use a sourdough starter, taking these scones out of the quick bread category. Can’t wait to give these a try.
RECIPE:
Ingredients:
Scones:
2 1/2 cups flour ( see tip above)
2 C Fresh or frozen Blackberries
1/2 teaspoon salt
1 1/2 tsp baking powder
1/2 teaspoon baking soda
1/2 cup sugar
1/2 cup cold butter- sliced into 8 pieces
1 cup sourdough starter or sour cream or plain greek yogurt ( or soy yogurt)
1/3 C milk or cream (plus more if necessary)
lemon zest of one lemon
1 beaten egg, for brushing, optional
Glaze:
1/4 C Fresh Lemon Juice
1 Cup powdered Sugar
1 T butter (optional)
Instructions:
Line a 8 inch cake pan with plastic wrap and fill with 2 Cups blackberries. If your berries are very tender, freeze before hand, this way they will hold their shape a little better.
In a food processor, pulse flour, salt, baking powder, baking soda and sugar and lemon zest. Pulse in cold butter until mix resembles course sand. In a small bowl mix milk and sourdough starter ( or sour cream or yogurt) together. Add starter mixture to the food processor and pulse until it just forms a ball ( just a few times) adding a little more milk only if necessary. Dough should be heavy and thick. Don’t over work.
Spread the dough over the blackberries and press down gently, into all the corners. Cover with plastic wrap and place in the freezer over night, or for 4 hours.
Preheat oven to 400F. Remove from freezer, remove saran, invert on cutting board. Let sit 15-20 minutes or longer until thawed enough to cut. Cut into 8 equal size pie shape wedges. Brush with beaten egg (optional). Place on parchment lined baking sheet, and bake for 18-20 minutes, until golden brown.
While baking, make glaze. Stir sugar into lemon juice in a small pot on the stove until dissolved. Whisk in butter (optional). Set aside. Drizzle over warm scones.
Details
Prep time: 15 minutes plus 4 hours freeze time
Cook time: 20 mins
Total time: 4 hour 40 mins
Yield:8
RECIPE:
Ingredients:
Scones:
2 1/2 cups flour ( see tip above)
2 C Fresh or frozen Blackberries
1/2 teaspoon salt
1 1/2 tsp baking powder
1/2 teaspoon baking soda
1/2 cup sugar
1/2 cup cold butter- sliced into 8 pieces
1 cup sourdough starter or sour cream or plain greek yogurt ( or soy yogurt)
1/3 C milk or cream (plus more if necessary)
lemon zest of one lemon
1 beaten egg, for brushing, optional
Glaze:
1/4 C Fresh Lemon Juice
1 Cup powdered Sugar
1 T butter (optional)
Instructions:
Line a 8 inch cake pan with plastic wrap and fill with 2 Cups blackberries. If your berries are very tender, freeze before hand, this way they will hold their shape a little better.
In a food processor, pulse flour, salt, baking powder, baking soda and sugar and lemon zest. Pulse in cold butter until mix resembles course sand. In a small bowl mix milk and sourdough starter ( or sour cream or yogurt) together. Add starter mixture to the food processor and pulse until it just forms a ball ( just a few times) adding a little more milk only if necessary. Dough should be heavy and thick. Don’t over work.
Spread the dough over the blackberries and press down gently, into all the corners. Cover with plastic wrap and place in the freezer over night, or for 4 hours.
Preheat oven to 400F. Remove from freezer, remove saran, invert on cutting board. Let sit 15-20 minutes or longer until thawed enough to cut. Cut into 8 equal size pie shape wedges. Brush with beaten egg (optional). Place on parchment lined baking sheet, and bake for 18-20 minutes, until golden brown.
While baking, make glaze. Stir sugar into lemon juice in a small pot on the stove until dissolved. Whisk in butter (optional). Set aside. Drizzle over warm scones.
Details
Prep time: 15 minutes plus 4 hours freeze time
Cook time: 20 mins
Total time: 4 hour 40 mins
Yield:8