Scones are absolute classics in the UK. Here in Germany, those small, crumbly treats have still not really caught on. It’s a shame – I really like scones. For me, delicious Blackberry Scones like these here are among the easiest and most uncomplicated pastries you can make at home. You just have to love them ;)
Scones are a classic tea-time pastry on the British islands and Ireland – Brits, Scots, the Irish… all love the little fluffy scones equally. Especially the whole ceremony with tea, scones, and sandwiches is something I really love. It is the perfect opportunity to treat yourself to a little time out in the afternoon. Works also quite well with coffee and cake, but I won’t argue with British traditions ;P
I really love these little cakes… scones… what exactly are scones? Do they belong to a certain pastry category, or are they a class of their own? I have no idea. Well, they are great – no matter what they are exactly. So nice and fluffy, crumbly and delicious. All at the same time. So good with clotted cream and some jam.
Speaking of clotted cream… unfortunately, you rarely get clotted cream here in Germany. So far I’ve only found it in one supermarket. Maybe it’s because scones aren’t really that widespread here. If you can’t get your hands on clotted cream, you can just use some butter and jam. We have something similar to clotted cream called »Landrahm« – if you mix that with a bit of heavy cream, you get pretty close to clotted cream… at least in my opinion. Anyhow… butter and jam are still a great option. Or even plain – the berries make everything already super tasty.
You can make scones with loads of different fruits and berries. I went for delicious blackberries here, but the scones would have been equally delicious with raspberries, strawberries, or blueberries in my opinion. You can use pretty much everything fruity here. Just make sure to be a bit more careful when working with »delicate« berries like raspberries or blackberries – they get easily mushed when not incorporated gently into the dough. If you are using too much force here, the berries break apart and bleed out into the dough… which can have a major impact on the texture of the scones. So be nice ;P
If you want to try more scones recipes, you don’t have to search long here – here are two of my favorite recipes for scones: my delicious Nectarine Orange Scones and my super tasty Strawberry Scones. Both recipes are great for summer – even if you are not planning to do a tea ceremony ;P
INGREDIENTS / ZUTATEN
(6-8 scones)
5.3 oz. (150g) fresh blackberries
2 cups (260g) all-purpose flour
1/4 cup (50g) brown sugar (or xylitol)
2 1/4 tsp. baking powder
1/4 tsp. salt
zest of 1 organic orange
1/3 cup (75g) cold butter
6 oz. (170g) cold heavy cream
1 tsp. vanilla extract
1 medium egg
some coarse brown sugar for sprinkling
sugar glaze for decoration (optional)
(6-8 Scones)
150g frische Brombeeren
260g Mehl (Type 405)
50g brauner Zucker (oder Xylit)
2 1/4 TL Backpulver
1/4 TL Salz
Schale einer Bio-Orange
75g kalte Butter
170g kalte Sahne
1 TL Vanille Extrakt
1 Ei (M)
etwas grober brauner Zucker zum Bestreuen
Zuckerglasur für die Dekoration (optional)
DIRECTIONS / ZUBEREITUNG
1. Preheat the oven to 390°F (200°C). Line a baking sheet with baking parchment and set aside. Wash and dry the blackberries. Cut them in half if they are very big.
2. Mix flour, brown sugar (or xylitol), baking powder, salt, and orange zest in a large bowl. Add the cold butter in small pieces and work it into the dough with a pastry blender* until the mixture looks crumbly. If you have cold hands, you can do this with your fingers – the butter should not get too warm though.
3. Mix heavy cream, vanilla extract, and the egg to combine and then add to the bowl. Mix with a wooden spoon or rubber spatula until you can barely see dry spots with flour anymore (some smaller ones are ok). Add the blackberries and fold in very gently. The more you stir/mix here, the more you will mash the blackberries, so be careful.
4. Sprinkle a bit of flour onto the prepared baking sheet, transfer the dough, and place it on the baking sheet. Flatten and shape the dough into a disk (about 1 inch thick). Cut into 6 or 8 slices like a pizza and pull the pieces apart, so you got some space in between for the rise. This works well with a cake lifter, for example. Sprinkle the scones with some coarse brown sugar and bake in the middle of the oven for about 16-18 minutes. The scones should have a nice golden brown color on top. Remove from the oven and let cool down completely on a wire rack. Decorate the cooled scones with a bit of sugar glaze (or not) and serve. The scones are best when slightly warm!
1. Den Ofen auf 200°C (390°F) Ober-/Unterhitze vorheizen. Ein Backblech mit Backpapier auslegen und zur Seite stellen. Die Brombeeren waschen, trocknen und ggf. halbieren, wenn sie arg groß sind.
2. Mehl, brauner Zucker (oder Xylit), Backpulver, Salz und Orangenabrieb in einer großen Schüssel vermischen. Die kalte Butter in kleinen Stücken zugeben und mit einem Teigmischer* in den Teig einarbeiten, bis die Mischung krümelig aussieht. Wenn man kalte Hände hat, kann man das auch mit den Fingern machen – die Butter sollte allerdings nicht zu warm werden.
3. Sahne, Vanille Extrakt und Ei verquirlen und zur Schüssel dazugeben. Mit einem Holzlöffel oder Gummispatel vermengen, bis man kaum noch trockene Stellen mit Mehl sehen kann (ein bisschen ist OK). Die Brombeeren dazugeben und sehr vorsichtig einarbeiten. Je mehr man hier rührt und knetet, umso zermatschter werden die Brombeeren.
4. Ein wenig Mehl auf das vorbereitete Blech streuen, den Teig darauf setzen und zu einer runden Scheibe formen. Etwas flach drücken (etwa 2,5cm dick) und dann in 6 oder 8 Dreiecke aufteilen. Die einzelnen Stücke mit etwas Abstand zueinander auf dem Blech verteilen (geht ganz gut mit einem Kuchenheber) und dann mit etwas grobem braunen Zucker bestreuen. In der Mitte des Ofens etwa 16-18 Minuten backen. Die Oberfläche der Scones sollte eine schöne goldgelbe Farbe bekommen haben. Aus dem Ofen holen und auf einem Kuchengitter komplett auskühlen lassen. Die abgekühlten Scones nach Belieben noch mit etwas Zuckerglasur dekorieren (oder auch nicht). Leicht warm schmecken die Scones am besten!
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Here is a version of the recipe you can print easily.
Print
Easy Peasy Blackberry Scones
- Prep Time: 00:10
- Cook Time: 00:18
- Total Time: 00:30
- Yield: 8 1x
- Category: Scones
- Cuisine: Great Britain
- Diet: Vegetarian
Description
Simple and easy to prepare – Blackberry Scones with Sugar Glaze. A delicious treat for your coffee or tea in the afternoon!
Ingredients
5.3 oz. (150g) fresh blackberries
2 cups (260g) all-purpose flour
1/4 cup (50g) brown sugar (or xylitol)
2 1/4 tsp. baking powder
1/4 tsp. salt
zest of 1 organic orange
1/3 cup (75g) cold butter
6 oz. (170g) cold heavy cream
1 tsp. vanilla extract
1 medium egg
some coarse brown sugar for sprinkling
sugar glaze for decoration (optional)
Instructions
1. Preheat the oven to 390°F (200°C). Line a baking sheet with baking parchment and set aside. Wash and dry the blackberries. Cut them in half if they are very big.
2. Mix flour, brown sugar (or xylitol), baking powder, salt, and orange zest in a large bowl. Add the cold butter in small pieces and work it into the dough with a pastry blender* until the mixture looks crumbly. If you have cold hands, you can do this with your fingers – the butter should not get too warm though.
3. Mix heavy cream, vanilla extract, and the egg to combine and then add to the bowl. Mix with a wooden spoon or rubber spatula until you can barely see dry spots with flour anymore (some smaller ones are ok). Add the blackberries and fold in very gently. The more you stir/mix here, the more you will mash the blackberries, so be careful.
4. Sprinkle a bit of flour onto the prepared baking sheet, transfer the dough, and place it on the baking sheet. Flatten and shape the dough into a disk (about 1 inch thick). Cut into 6 or 8 slices like a pizza and pull the pieces apart, so you got some space in between for the rise. This works well with a cake lifter, for example. Sprinkle the scones with some coarse brown sugar and bake in the middle of the oven for about 16-18 minutes. The scones should have a nice golden brown color on top. Remove from the oven and let cool down completely on a wire rack. Decorate the cooled scones with a bit of sugar glaze (or not) and serve. The scones are best when slightly warm!
Notes
Happy Baking!
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