How do I prevent the blackberries from making the scone dough too wet?

This scone dough is wetter than traditional British scones. But to prevent the blackberries from contributing to this, make sure they're firm and dry before using. You also want to follow the directions and fold them into the dough rather than mixing them and causing the fruit to burst and release juice.

Which flour is best for scones?

All-purpose flour works great for scones. You don't need any specialty flour.

Should you chill scone dough before baking?

Yes. Ensuring the scone dough is as cold as possible before baking will help the scones keep their shape and have a flakier texture. Warm dough may result in dense scones. Chill the scones after you shape them, but before you bake them, for at least 20 minutes in the fridge.

How do I make my scones rise better?

One common tip is to arrange the scones close together on your baking sheet before baking so that they're barely touching.

Soft and Cakey Blackberry Scones

Description

You'll love these soft and cakey blackberry scones flavored with fresh thyme and drizzled with a simple lemon glaze. They make a perfect summer breakfast treat for when fresh, juicy blackberries are in season.

Ingredients

Units Scale

10 tablespoons butter
1 1/2 cups blackberries
1/2 cup milk
1/2 cup Greek yogurt
1 lemon, zested and juiced
2 cups all-purpose flour
1/2 cup sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
2 teaspoons fresh thyme leaves (optional)
1 cup powdered sugar

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Instructions

Prep the ingredients. Cut 8 tablespoons of butter into small cubes and place back in the fridge to keep cold until needed. Melt the remaining 2 tablespoons of butter and set aside. Preheat the oven to 375 degrees F.
Make the scone dough. Combine the milk, yogurt, and zest in a small bowl. In a second bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and thyme. Add the butter to the flour mixture and use your hands to break the butter up into small pieces in the flour until it resembles crumbs. Then, gently stir the wet ingredients into the dry until just combined.
Shape the dough. When combined, dump the dough out onto a floured counter. The dough will be wet. Flour your hands and gently work the dough until it comes together and holds its shape. Press the dough into a rough 12-inch square. Get your blackberries and gently press them into the dough. Fold the dough into thirds to form a rectangle (this is where a bench scrapper will come in handy if you have one), then use your hand to flatten it out so that you end up with a 4-inch wide by 12-inch long rectangle. This doesn't need to be exact.
Chill and bake. Cut the dough into eight triangles. Place the scones on a parchment-lined baking sheet and brush with the melted butter. Put the baking sheet in the fridge to chill for at least 20 minutes. Afterward, bake for 15-18 minutes or until golden brown in the top third of the oven.
Make the glaze and serve. Whisk 1 tablespoon of lemon juice with the powdered sugar in a small bowl. Allow the scones to cool for a few minutes before drizzling over the glaze. Serve warm.

Notes

These are best enjoyed fresh out of the oven. But if needed, store them at room temperature for up to two days and reheat before serving.

If you're having trouble folding the dough and don't have a bench scrapper, use a large spatula to help you out.

Prep Time: 30 minutes
Cook Time: 15 minutes
Category: Breakfast
Method: Baking
Cuisine: English