Blackberries can easily be found at my local grocery store this time of year. I grab a few packages every time I am at the store because my family loves them for a snack and I like to put them on my cereal in the morning. Even though I sit at the breakfast table, staring out at a cold winter landscape, some fresh fruit in the morning always makes me feel good.
I have a glass covered plate that sits in the middle of our kitchen table and my children are always anticipating something yummy on it when they come down for breakfast in the morning. At least a few times a week, I make some sort of muffins or a quick bread after they are in bed. After the baked goods cool, I set them on the plate and cover them so when morning comes, breakfast is already taken care of. The other afternoon, the house was quiet and I thought I would make something ahead of time for breakfast the next day. I wanted to bake something with those juicy blackberries I had in the refrigerator. I got to work, and baked these Blackberry & Lemon Scones before my kiddos came home from school. Well, the first place my children run to after they take off their coats and boots when they come home, is to the kitchen. They are always hungry from their busy days and of course on this day, after smelling and taking a peak of those scones fresh out of the oven, they wanted one for a snack! Instead, I decided (even though they didn’t like it) to save them for breakfast the next day just as planned!
These lovely Blackberry & Lemon Scones are made with whole wheat flour, fresh blackberries, fresh lemon, and buttermilk for a moist and delicious breakfast treat! My children enjoyed their fruity scones with a glass of milk in the morning, and as soon as they were off to school, I enjoyed mine with a hot cup of coffee. Sometimes small, special things, first thing in the morning make all the difference in how your day will go. My children felt good because I had made something special and different for them, and I felt good because they enjoyed the scones so much. I even got to enjoy a few quiet moments to myself while I ate one with my coffee. I know that may sound silly to some of you, but sometimes with four children, our home can get a little (I mean really) crazy. Quiet moments, even if they do only last a few minutes, can seem like a mini vacation and an opportunity for me to recharge a bit.
If your family likes blackberries, grab an extra container of them the next time you are grocery shopping and give this recipe a try! These scones are very simple to make and have a fresh lemon and delicate, sweet flavor that you and your family are sure to enjoy!
Ingredients
- 1 1/2 cups Bob's Red Mill Whole Wheat Pastry Flour
- 1 1/2 cups all purpose flour
- 1/3 cup sugar
- 1 tsp. salt
- 2 1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 12 Tbsp. butter, unsalted
- 1 cup low fat buttermilk
- zest from 1 small lemon
- juice from 1/2 of the lemon
- 1 cup fresh blackberries
- half and half or heavy cream
Instructions
- Preheat your oven to 375 degrees.
- In your Kitchen Aid Mixer, combine the flours, sugar, salt, powder, and soda with the paddle attachment.
- Dice your cold butter and add to the dry mixture and mix on low until the mixture is like coarse meal. (You may also do this by hand and use a pastry blender)
- Add the lemon zest, the lemon juice and the buttermilk and stir just until combined.
- The mixture will be a little wet.
- Gently with your hands, fold in the blackberries.
- *Mine were pretty juicy, so it can make a little mess- but trust me it's worth it 🙂
- Turn the dough out onto a well floured surface and gently roll out and shape the edges by hand into a circle. It doesn't have to be perfect- these are rustic type scones.
- With a large knife, carefully cut the scones evenly into eight triangles.
- Transfer the scones, with a little spacing between them to a nonstick baking sheet or one lined with parchment paper.
- Brush scones with half and half or heavy cream.
- Bake for 18-20 minutes or until light golden brown on the tops and edges.
- Remove from the oven, and place on a cooling rack until cool.
- Makes 8 large scones.
- *To freeze, let scones cool completely and store in a freezer friendly container or bag.
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Gorgeous and perfect flavor combo! Thanks for linking up with What’s Cookin’ Wednesday!
Karly recently posted…Fudge Frosted Peanut Butter Blondie Bars
Thank you so much Karly 🙂
I would love to try these! Lemon and blackberries are a great combination! Pinning!
Julia recently posted…Roses in the Snow Crepe Rolls
Thanks Julie! Enjoy!
Found you from Wow Us Wednesdays. This recipe looks wonderful and what a great combination — blackberry and lemon. I think I must whip up a batch. . . soon. Thanks for sharing.
Small Talk Mama recently posted…Mail It Monday — Sketch Challenge #1
Thanks! I hope you enjoy them! 🙂