These scones are so delicious that you will be wanting more.
These Blackberry & Walnut Stuffed Scones are a perfect breakfast treat for the holiday season. They are made with fresh blackberries, walnuts, and a touch of lemon zest.
The blackberries and walnuts give these scones a deep purple color and an earthy flavor. The addition of flour gives them a light, fluffy texture
The scones bake up in less than 20 minutes and can be served with a bit of whipped cream or ice cream for dessert.
The last time I made scones, they had turned out like little cake triangles. I had added far too much cream and the berries I had just mixed into the dough.
They had leaked their juices throughout, making them so soft and not scone-like. I was just making them on a whim and not really paying attention.
They were still good but definitely not scones. So when I wanted to make another batch, I decided just to stuff the middle of them instead of mixing the berries in.
Almost the effect of the hand pies I had just made but with scone dough instead of pie dough. The scones alone are rich and buttery. The blackberries and walnuts both add a nice little crunch.
- 2 cups (220 g) cake flour
- 1/2 tsp salt
- 2 tsp baking powder
- 3 tbsp (42g) sugar
- 5 tbsp (71g) butter, cold & cubed
- 1 egg
- 1/2 to 3/4 cup (118-177ml) heavy cream + more for brushing
- 1/2 cup toasted walnuts, chopped
- 3/4 cup blackberries, cut in half
Whisk flour, salt, baking powder, and 2 tbsp sugar together in a large bowl. Add in butter quickly cut in, either using a pastry cutter or, my preferred method, your hands.
Whisk the egg and 1/2 cup of cream together in a little bowl, then pour over the flour mix. Combine until you have a slightly sticky dough. If too sticky, add just a little bit of flour. If too dry and won’t come together, add a bit more cream.
Turn out dough on a lightly floured surface and divide into 2. Quickly press down each half into a circle, about 7 inches in diameter. Make sure they are the same size.
On one circle of dough, scatter the blackberries and walnuts over, leaving a 1/4 inch border. Brush the border with cream and then place the other dough circle over, pressing down the edges to seal.
Cut into 8 pieces and place on a baking sheet. Place in the fridge to chill for 15 minutes to ensure the butter is cold.
Then brush the top of each scone with heavy cream and sprinkle with the remaining 1 tbsp sugar. Bake for 9-11 minutes until golden brown. Serve warm.
Scone base recipe @Mark Bittman