Blackberry scones are a delicious way to use your blackberry crops whether you’ve picked them yourself or bought them at the shops, great for a comforting treat and so easy too.
These blackberry, lemon and white chocolate scones were a quick bake we made to use up some blackberries we picked the other day once again at our local pick-your-own farm.
Picking fruit and veg has definitely been one of our favourite activities this summer! Baking is also an activity that I love to do with my kids, and that they enjoy too. Can’t think why!
A quick bake
Scones are one of my favourite things to bake as they are so quick and easy, you can be eating them within half an hour.
Perfect for an afternoon snack with blackberry jam and clotted cream, or for a quick breakfast on the go if you need something to grab on the way out.
Tips for making blackberry scones
Scones are the traditional afternoon tea recipe and the added blackberry and lemon make these even better!
The recipe is a traditional scone recipe with added blackberries, white chocolate chunks and flavoured with lemon oil. You can also use lemon zest in place of the lemon oil if you don’t have that, it adds that great lemon flavour.
The dough is pretty soft so you need to use a cutter to cut them out. For a nice brown crust brush with a little milk before baking.
More blackberry recipes
What bakes are you making with blackberries this autumn?
Blackberry, lemon and white chocolate scones
- Preheat your oven to 180 degrees C.
- Place the flour in a bowl, and rub in the butter.
- Stir in the sugar then the milk to make a soft dough.
- Add the blackberries, white chocolate and lemon oil or lemon zest and mix gently. It will be very soft, if needed add more flour to make a consistency you can roll out and cut using a cutter.
- Roll the dough out and cut out 6 large scones using a cutter.
- Place them on a lined baking sheet and brush with milk.
- Bake for 25 to 30 minutes or until golden brown and baked through.
- Leave to cool on a tray and enjoy warm or cold.
I’m linking up with We Should Cocoa, this month hosted by Kate from The Veg Space.
The theme this month is blackberries.
Have a look for lots of blackberry inspiration!