It’s summertime and the livin’ is easy, they say. Well, livin’ may be easy, but hanging out in the kitchen on a hot Texas day is not so much. If I’m going to turn the oven on, it has to be before 9 o’clock in the morning. That means these scones are good for breakfast–even in the summer, especially when you’ve made them ahead of time and can pull them out of the freezer.
My son and daughter-in-law from NYC were recently here for a family trip to Galveston Beach. They are scone and blackberry lovers, so I made these scones in advance, making it easy to bake them off as a special treat one morning during their way-too-short visit. I also made the frosting ahead and stored it in the fridge in a zippered plastic bag. When the baked scones cooled a bit, I snipped one corner of the bag and squeezed the frosting over the scones just like we used to do with Pillsbury Popovers. Remember those? Do they still sell those at the store?
Another reason I make these in the summer is to take advantage of the blackberries growing in my yard. I’m not sure why, but they are rather small and seedy despite all the rain we’ve had lately, which means I would rather not put them in my yogurt, but they bake up mighty fine in these scones.
- 2 cups unbleached, all-purpose flour
- ⅓ cup sugar
- ¼ teaspoon baking soda
- ¼ teaspoon cinnamon
- ½ cup cold butter
- ¼ cup milk (I use 2%)
- 1 egg
- 1 cup blackberries
- 1 tablespoon butter
- 2 blackberries
- 1 tablespoon heavy cream or half and half
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- Preheat oven to 450 degrees.
- Place first four ingredients into your food processor or a large mixing bowl if you prefer. Pulse a few times or whisk by hand to mix.
- Cut butter into 8 slices and pulse until mixture looks like oatmeal. Alternately, use a fork or two knives to cut butter into dry ingredients in bowl.
- Pour milk into measuring cup and add egg. Lightly beat with a fork. Add to butter and flour mixture. Pulse until dough just begins to stick together. Fold in berries with a spoon using a light touch. If making by hand, lightly stir in egg and milk mixture, then berries, and press dough together to form a loose ball of dough.
- Transfer dough to a floured surface. I like to use a silicone baking sheet so I can throw it into the dishwasher when I'm done. Roll or pat dough into a rectangle shape that is about 1-inch thick. Cut into 12 triangles.
- Place onto cookie sheet covered with parchment paper or silicone mat. At this point, you can freeze and bake later or go ahead and bake immediately.
- Bake for 13-15 minutes. (If baking from a frozen state, you don't have to defrost, but you may need a couple extra minutes baking time.)
- Place butter and berries into a small, microwave-safe bowl and heat until butter is melted.
- Use a fork to smash warm berries in the butter. Add cream, sugar, and vanilla and stir until smooth.
- Use a spoon to drizzle frosting over slightly cooled scones.
- Lemon Poppy-Seed Scones with Greek Yogurt
- Strawberry, Balsamic and Goat Cheese Muffins
- Homemade Brown Sugar-Cinnamon Oatmeal Pop-tarts
- Cinnamon Raisin Biscuit