Blackberry Lemon Scone
100%
1
Nutrition balance score
Unbalanced
Glycemic Index
70
High
Glycemic Load
31
High
Nutrition per serving
Calories359.2 kcal (18%)
Total Fat18.2 g (26%)
Carbs43.7 g (17%)
Sugars13.8 g (15%)
Protein5.7 g (11%)
Sodium220.5 mg (11%)
Fiber1.5 g (5%)
% Daily Values based on a 2,000 calorie diet
Ingredients
12 servings
DRY SCONE BASE
1 poundflour
patent
1.75 ouncessugar
¼ teaspoonsalt
1 ¼ tablespoonsbaking powder
6 ouncesbutter
unsalted, chilled and cubed
TO ADD TO DRY SCONE BASE
WETS TO ADD TO DRY SCONE BASE
GLAZE
Instructions
Step 1
Cut the chilled butter into large chunks. Combine all the dry ingredients in the bowl of food processor fitted with a blade attachment.
Step 2
Add the chilled butter and pulse until the “butter” is in small pea size pieces. Turn out into a large mixing bowl.
Step 3
Combine scone base and lemon zest, toss with hands. Add frozen blackberries straight from freezer (these thaw quickly so adding them at the last minute is ideal).
Step 4
Make a well in the center of the dry ingredients and add the wet ingredients to the dry ingredients. Mix gently by hand until fully incorporated.
Step 5
Turn the scone batter out onto a floured surface and pat down gently and evenly to around an inch thick, cut desired shapes.
Step 6
Place scones evenly on a non-stick or parchment lined baking sheet
Step 7
Bake at 350° for approximately 18-20 minutes or until done.
Step 8
FOR THE GLAZE: Sift the powdered sugar and whisk in the lemon juice until smooth. Glaze the tops of each scone while still warm.
Notes
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Delicious
Dry
Easy
Go-to
Kid-friendly
