Blackberry-Almond Scones
Blackberry-almond scones are divine in summer. Use a gentle hand when mixing and shaping the dough so the scones are tender, not tough.
By Jessica Battilana|Jun 28 2022|
Blackberry-Almond Scones
Credit: Kristin Teig/Styled by Liz Neily & Thomas McCurdyBlackberry scones are divine in summer. Use a gentle hand when mixing and shaping the dough so the Blackberry-Almond Scones are tender, not tough. We suggest using fresh, not frozen berries (even if you need to use a different type). Frozen berries release moisture as they thaw, making the scones gummy.
Yield
8 scones
Ingredients
1 cup sliced almonds
2⅔ cups (370 grams) all-purpose flour
⅓ cup (67 grams) granulated sugar
2 teaspoons baking powder
¼ teaspoon baking soda
1 teaspoon kosher salt
12 tablespoons (1½ sticks) cold unsalted butter, cubed
1⅓ cups fresh blackberries or other berries
Zest of 1 lemon
1 cup buttermilk
1 teaspoon vanilla extract
Milk or heavy cream, for brushing
Coarse sanding sugar or granulated sugar, for sprinkling
Instructions
Preheat the oven to 400°F. Spread the almonds on a rimmed sheet pan and toast until light golden brown, 4 minutes. Remove from the oven and let cool.
In a mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Add the butter and cut it into the dry ingredients with a pastry cutter or two butter knives.
Gently fold in the almonds, blackberries, and lemon zest, then pour in the buttermilk and vanilla and stir with a rubber spatula just until the dough begins to come together. Do not overmix; a bit of loose flour is just fine at this stage.
Transfer the dough to a lightly floured work surface and gently shape it into a disk approximately 8 inches round and 1½ inches thick. With a bench scraper or knife, cut the disk into 8 even wedges. Place the scones on a parchment-lined baking sheet, spacing them about 2 inches apart. Brush the tops with heavy cream and sprinkle with coarse sugar.
Bake until golden brown, 40 to 45 minutes, rotating the pan halfway through. Serve warm or at room temperature.
I made the blackberry almond scones. They smelled heavenly while baking and taste delicious and have a good texture. However, I think even 40 minutes is too much time. They were well done, bordering on overdone. They were still yummy, but just think how great they would be without all that browning. Has anyone else had this issue?