Hello everybody, it is Drew, welcome to our recipe page. Today, I will show you a way to prepare a special dish, brenda's blackberry scones. It is one of my favorites. For mine, I am going to make it a bit unique. This will be really delicious.
First time trying these.not so impressed. will have to try and figure out a better way cuz it is a neat idea! Brenda's Cream Cheese Chicken Enchiladas :chef This was on point according to my daughter!. So we were able to time it so that both were finished baking at the same time.
Brenda's Blackberry Scones is one of the most popular of recent trending meals in the world. It is easy, it is quick, it tastes yummy. It is enjoyed by millions every day. Brenda's Blackberry Scones is something that I have loved my whole life. They are fine and they look fantastic.
To begin with this particular recipe, we must first prepare a few ingredients. You can have brenda's blackberry scones using 11 ingredients and 10 steps. Here is how you cook it.
The ingredients needed to make Brenda's Blackberry Scones:
- Take 1 cup fresh blackberries, blueberries or other fresh ripe fruit
- Prepare 3 1/2 cup all-purpose flour
- Prepare 1 cup granulated sugar
- Take 1 tbsp baking powder
- Prepare 2 tsp baking soda
- Get 1 1/2 tsp kosher salt
- Prepare 1 cup (2 sticks) cold unsalted butter, cubed
- Make ready 2 tbsp vanilla
- Make ready 3/4 cup buttermilk
- Get 4 tbsp cane sugar
- Make ready 2 tbsp coconut rum
When in need of truly delicious, sweet, berry-filled, oh so flaky, buttery scones, try these Blackberry Lavender White Chocolate Scones. Made simply with salted butter and cream, and layered with fresh summer blackberries and sweet white chocolate…beyond delicious. These blackberry scones are easy and come together quickly. We love using fresh blackberries for these, but thawed, frozen blackberries will also work.
Instructions to make Brenda's Blackberry Scones:
- About 2 hours before making the scones, scatter the berries or fruit on a cookie sheet and put in freezer. (If large berries cut in half)
- Whisk together the flour, sugar, baking powder, baking soda, and salt, and drop in the cubed butter. Put the bowl in the freezer and leave it there for 30 minutes.
- Adjust the oven rack to the middle position and preheat the oven to 375°F. Line regular or jumbo cupcake tins and set aside.
- Using a pastry cutter or two knives, work the chilled ingredients together in the bowl until the butter cubes are the size of peas.
- Make a well in the center. Combine the rum, vanilla and buttermilk in a separate bowl, and pour the mixture into the well. Mix the ingredients with a wooden spoon to form a shaggy, slightly crumbly mass.
- Add the frozen fruit and gently mix them in, trying not to crush them.
- Scoop a small spoonful into your hand and press it into a tall, fat puck shape and put it in the prepared muffin papers.
- Sprinkle the tops of the scones with the cane sugar.
- Bake for 15 minutes or until they are golden brown around the sides but still tender in the middle.
- Transfer the scones to a cooling rack and let them cool for at least 10 minutes before serving. Cool completely before storing in a loosely covered container. Store for up to three days, because of the fruit they will mold quickly, so eat them fast! :-)
For the best texture, use the coldest butter and sour cream possible and try your best not to over mix the scone batter. Scones are originally from Great Britain, and are traditionally served at tea time with butter, cream and jam. The scones are most often plain, although sometimes dried currants or raisins are added in. These fruity blackberry scones are an American adaptation, where mix-ins like fruit or chocolate are much more the norm. If you've never baked scones at home, you'll be pleasantly surprised by how easy they are to make.
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