Recipe of Speedy Brenda's Blackberry Scones

Hello everybody, it is me, Dave, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, brenda's blackberry scones. One of my favorites. This time, I will make it a bit unique. This is gonna smell and look delicious.

Brenda's Blackberry Scones is one of the most popular of recent trending meals in the world. It’s easy, it is quick, it tastes yummy. It is enjoyed by millions daily. They’re fine and they look fantastic. Brenda's Blackberry Scones is something that I’ve loved my entire life.

If you've never baked scones at home, you'll be pleasantly surprised by how easy they are to make. And it's hard to beat this version made with fresh blackberries and tangy buttermilk. This healthy scone recipe calls for half all-purpose flour and half white whole-wheat flour–the latter improves the nutritional profile of the scones without affecting their flavor and texture. After thumbing through their Baking with Kids cookbook earlier in the week, the girls were dying to try out the blackberry scones recipe.

To get started with this recipe, we have to first prepare a few ingredients. You can cook brenda's blackberry scones using 11 ingredients and 10 steps. Here is how you can achieve it.

The ingredients needed to make Brenda's Blackberry Scones:

1. Take 1 cup fresh blackberries, blueberries or other fresh ripe fruit
2. Prepare 3 1/2 cup all-purpose flour
3. Make ready 1 cup granulated sugar
4. Make ready 1 tbsp baking powder
5. Make ready 2 tsp baking soda
6. Get 1 1/2 tsp kosher salt
7. Take 1 cup (2 sticks) cold unsalted butter, cubed
8. Take 2 tbsp vanilla
9. Get 3/4 cup buttermilk
10. Take 4 tbsp cane sugar
11. Take 2 tbsp coconut rum

Good with blueberries & strawberries too! I never really enjoyed scones until I made them myself. Homemade scones are so much better! This scone recipe is easy to make and results in soft, buttery scones.

Instructions to make Brenda's Blackberry Scones:

1. 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)
2. 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.
3. Adjust the oven rack to the middle position and preheat the oven to 375°F. Line regular or jumbo cupcake tins and set aside.
4. Using a pastry cutter or two knives, work the chilled ingredients together in the bowl until the butter cubes are the size of peas.
5. 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.
6. Add the frozen fruit and gently mix them in, trying not to crush them.
7. Scoop a small spoonful into your hand and press it into a tall, fat puck shape and put it in the prepared muffin papers.
8. Sprinkle the tops of the scones with the cane sugar.
9. Bake for 15 minutes or until they are golden brown around the sides but still tender in the middle.
10. 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! :-)

Homemade scones are so much better! This scone recipe is easy to make and results in soft, buttery scones. They're not hardView Recipe 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.

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