It’s summer, our blackberry bramble is booming, and it’s time to make some fruit scones.
If you’re looking for an extra-sweet scone that’s more of a stand-alone treat, then this isn’t the recipe for you. But if you’re looking for a lightly-sweet, buttery pastry dotted with summer fruit that’s perfect with a cup of coffee or tea and a little smear of your favorite jam, then this may be your scone.
My original scone recipe includes sugar as its sweetener, but I make most of my scones with honey, especially for market. I love the taste of honey, and I don’t need to use as much of it to get just enough subtle sweetness to differentiate a scone from a biscuit. Plus, honey is excellent when paired with fresh summer fruit.
Mmmm. Scones. Here’s the recipe, friends!
Honey Blackberry Scones
Like biscuits, you don’t want to mess with this dough too much - just mix, pat, and bake. If the blackberries are extra large, feel free to break them up a bit when adding them, or chop them in half.
you will need:
- 2 c all-purpose flour (you can sub up to 1 c wheat flour), plus more for sprinkling
- ½ tsp kosher salt
- 2-3 tbsp honey, plus more for brushing
- 1 tbsp baking powder
- 5 tbsp cold salted butter, cut into cubes
- 1 large egg, lightly beaten
- 1 c fresh or frozen blackberries
- ½-¾ c buttermilk or sour milk, plus 1-2 tbsp for brushing
- Preheat the oven to 450 degrees F. Line a baking sheet with a Silpat or parchment paper (you can also just leave it bare – I just like less cleanup).
- In a large mixing bowl, whisk together the flour, salt, and baking powder. Cut in the butter using a pastry cutter or two forks until the mixture resembles coarse crumbs. You can also do this step in the food processor, with 3-4 pulses.
- In a large measuring cup or medium bowl, whisk the egg and honey with ½ c of the milk, then fold into the flour mixture enough to get a solid, fairly sticky dough, adding milk a little bit more at a time as needed to achieve this consistency. Fold in the blackberries.
- Turn dough onto a lightly floured countertop, sprinkle the dough with flour, and lightly pat the dough until it just comes together. Pat it into a circle about 10 inches diameter and 1 ½ inches thick. Cut the dough into eight equal wedges.
- Transfer each wedge to the prepared baking sheet, spacing each wedge about 2 inches apart. Whisk about 1 tbsp honey with 2-3 tbsp buttermilk in a small bowl (or the same measuring cup you used to mix the milk, honey, and eggs), and brush the tops of the wedges with . Bake at 450 degrees F for 10-12 minutes until the edges are lightly browned. Remove from the oven to a cooling rack, allow to cool in the pan for 5 minutes, then transfer the scones to a cooling rack to cool completely, about 20 minutes.