Well, I am writing yet another scone recipe and this one may be my all time favorite! It has blackberries which I love and sour cream that adds a tenderness and richness that many scone recipes lack. This recipe has you do a few extra steps that some of my other scone recipes do not but it pays off in the end! If you are new to making scones, the key is to keep your butter cold (like making biscuits) and not to over work your dough. They are great for breakfast, as a snack or as a dessert and go so well with coffee and tea.
You can use any fruit you like or have on hand with this recipe or even substitute the fruit for chocolate chips. If you like plain scones then you can leave that out all together and they will taste just as great. I also love using scone pans to make things easier so no rolling and cutting is necessary. The recipe below is for people without a scone pan but if you are looking for ways to save time in the kitchen, I highly recommend getting one 🙂
Go ahead and give it a try and see how addictive these treats can be!
Blackberry and Sour Cream Scones
- 2 1/4 cups all-purpose flour
- 1 tablespoon baking powder
- 2 tablespoons sugar plus more for sprinkling;
- 1/2 teaspoon salt
- 1/2 cup sour cream
- 1 teaspoon pure vanilla extract
- 1 large egg
- 12 tablespoons 1 1/2 sticks unsalted butter, cold and cut into 1/2 inch pieces
- 2 tbsp of milk
- Heavy cream or milk for brushing
- 1 pint of washed and dried blackberries
- preheat the oven to 400 F
- In a large bowl add your flour, salt, sugar and baking powder.
- Using a pastry cutter (two forks or a food processor), cut in the butter into the flour mixture until the butter becomes the size of peas. Place your bowl in the freezer.
- Now in a medium bowl combine wet ingredients (your egg, vanilla, 2 tbsp of milk and scour cream) and mix well
- Remove your bowl of dry ingredients from the freezer and stir the wet ingredients into dry ingredients until just combined(don't over mix). It will not look like a uniform dough at this point. If you can take a handful of the dough and squeeze it together and it stays in a clump, then you are ready to turn it out of the bowl for kneading. If it does not stay together, then add a tablespoon of milk at a time until it does.
- Now take your dough and turn it out on to a floured surface. Pull it all together into a ball.
- Knead 3-4 times then pat it into a square shape. roll it out a little to make it a little more square. Now take one side of your square and fold it in towards the middle. Do the same with the other side of your square so that both sides of your square have been folded like a business letter.
- Now fold this in half and place into your bowl and freeze for 5-10 minutes.
- If you are wondering what about the berries, they will be added soon!
- After 5-10 minutes, if you have a scone pan, grease the pan with some butter.
- Take your berries and gently fold them into the dough trying to not mash them and then place dough evenly into all of the slots and proceed to the topping instructions below.
- If you do not have a scone pan, then grease a baking sheet or add parchment paper to it. Turn out your dough onto a lightly floured surface and gently form into a ball and pat down (with a rolling pin, not your hands) until it looks more like a disc and not a round ball.;Gently roll the dough until it looks like a rectangle and about it's about 3/4 inch thick.
- At this point, sprinkle your berries on top and gently press in to the dough until they are flush with the dough. Some may break but that is ok!
- You can either cut your shapes out of the dough with a knife (for triangles) or you can use a biscuit cutter.
- Place your scones onto a greased baking sheet.
- Brush the tops of your scones with the milk or cream depending on what you are using and then sprinkle with some sugar (course is the best if you have it)
- Bake for 18-25 minutes or until they just start to get golden on top and bottom.
- When done, let cool on a wire rack for 10 minutes.
- Serve with coffee, tea or with some sweet butter on the side.