You'll love these blackberry scones flavored with fresh thyme and drizzled with a simple lemon glaze. They make a perfect late summer breakfast treat.
- 10 tablespoons butter
- 1 1/2 cups blackberries
- 1/2 cup milk
- 1/2 cup Greek yogurt
- 2 teaspoons lemon zest
- 2 cups flour
- 1/2 cup sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 2 teaspoons fresh thyme leaves
- 1 tablespoon lemon juice (optional)
- 1 cup powdered sugar (optional)
Cut 8 tablespoons of butter into small pieces and place them on a plate in the freezer. Melt the remaining butter and set aside. If your blackberries are large, cut them in half and put them in the freezer until ready to use. Preheat the oven to 425 degrees.
In a small bowl, combine the milk, yogurt, and zest. Whisk together the flour, sugar, baking powder, baking soda, and thyme in a large bowl.
Add the butter to the flour mixture and use your hands to break the butter up into small pieces in the flour until you have crumbs. Then fold the wet ingredients into the dry. When combined, dump out onto a floured counter. The dough will be on the wetter side. Flour your hands and gently work the dough only until it comes together and holds its shape.
Roll the dough into a 12-inch square. Fold the dough into thirds like you would a sheet of paper to fit inside of an envelope. Then fold into thirds again from the short ends so that you end up with a small square.
Now, roll the dough back out into a 12-inch square. Get your blackberries and gently press them into the dough. Rolls the dough up into a log, then use your hand to flatten it out so that you end up with a 4-inch wide by 12-inch long rectangle. Though it doesn't have to be exact.
Cut the dough into triangles. You can do this freehand or by dividing the log into four smaller rectangles then cutting each of those diagonally.
Place the scones on a parchment-lined baking sheet and brush with the melted butter. At this point, you can put the sheet in the fridge until ready to bake. When ready, bake for 15-18 minutes or until golden brown. Serve as soon as you can.
For the icing, whisk the lemon juice and powdered sugar in a small bowl and drizzle over the scones just before serving.
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.
- Category: Breakfast
- Method: Baking
- Cuisine: English
Keywords: scones, blackberry scones, english, breakfast, berries