Around this time every year, I get a little antsy.
Antsy for berries, flip-flops, sunscreen and sundresses. Antsy for life without bulky sweaters and gross flaky skin. Because of this, I end up paying ridiculously high prices for hard, tart blackberries from Chile. They’re really not even that tasty so I’m not sure why I keep buying them, but I do. Someone stop me!
You can use frozen blackberries for this recipe.
These scones are delightful, sweet little things. There’s a TON of berries in them, so don’t get frustrated if the dough doesn’t come together all perfectly like sugar cookie dough. It’s going to be a messy and a little imperfect—but that’s the beauty of it!
This is exactly the kind of baking that I love to do and it’s why I’ve dedicated my entire life to the art of it. To me, there’s absolutely nothing more relaxing than baking up a batch of flaky, buttery scones with a cup of tea by my side. Baking scones gives me about the same feeling as catching up with an old friend…but without listening to any drama. And you know there’s always drama!!
This is a small recipe producing small scones. It’s perfect for those late afternoon or evening baking urges, and you’ll be chowing down in less than thirty minutes. Each scone is only about three or four inches long….tea party style!
So treat yourself today because, guess what? You totally deserve it.
Mini Blackberry Cream Scones
makes eight petite scones
1 cup flour
1 1/2 tsp baking powder
1/4 tsp salt
1/4 cup sugar
1 cup blackberries (fresh or frozen)
3 tbsp cold butter, cut into small chunks
1/4 cup + 1 tbsp cream
1/4 cup powdered sugar
2 tsp cream
Preheat oven to 425.
In a large bowl, mix together the flour, baking powder, salt and sugar. Cut in the butter with your fingers and work mixture together until it resembles coarse sand. Add the blackberries.
Add the cream and mix with your hands until a dough forms. Make an small circle with the dough and slice into 8 small wedges (each wedge should be only about two-three inches). Place wedges on a lined baking sheet and bake for 15 minutes, until golden brown.
To make the glaze, mix together the powdered sugar and cream. Scoop into a plastic bag, snip off the tip and drizzle over the cooled scones.
Serve with hot tea, a good book and a cozy blanket.