Scone or biscuit?
Okay, maybe these aren’t officially scones, but they’re not really biscuits either. Here’s the scoop (Get it — “scoop”? Like the dough gets scooped on the pan. Sometimes, I’m just too clever!) Anyway, according to the Oxford Dictionary, a scone is defined as a small unsweetened or lightly sweetened biscuit-like cake made from flour, fat, and milk and sometimes having added fruit. As per this definition, these are scones. However, scones are traditionally on the dry, crumbly side.
This creation has a moist consistency, which leans more towards the characteristics of a southern drop biscuit. However, they are not light and flaky – which is biscuit quality. When in doubt, consult an expert. In this case, I consulted a resident Brit, and he confirmed that while the texture wasn’t quite that of a proper scone, the flavor and other qualities did meet scone criteria. He also added that the appearance was perfect as scones go, and the taste was “spot on,” perfect with tea or coffee. High praise!
This recipe came about because blackberries were on sale again. As I’ve already done a couple of desserts, a vinegar, and a salad, it was time to try something new. To brighten up the berry flavor, I chose fresh lime. The fruit needs just a little prep. My blackberries were HUGE — way too big to be used whole. I cut them in half, and a few, I even quartered.
Buttermilk is a key ingredient in this recipe. I have never bought buttermilk! There’s never been a need to when it’s so easy to make it on-demand. In this case, mix a third cup of milk with a teaspoon of lemon juice or vinegar and let it sit for 5 minutes. Ta-da, you’ve made buttermilk! For more info on buttermilk, check out my Kitchen Hack: Buttermilk post.
In most recipes, the butter needs to be softened – not in this recipe! The butter needs to be cold and cut into small cubes. When I did my prep step, I cubed the butter and popped it back in the fridge until needed.
The lime requires zesting and juicing, in that order. (Trust me, that’s a mistake you only make once!)
The dough is super easy! Whisk up the flour, baking powder, lime zest, and brown sugar in a large bowl. Add in the cubes of butter and cut them in with a fork to form a crumbly consistency. Mix in the buttermilk, sour cream, and blackberries. Stir until a dough forms.
Use an ice cream scoop or a ¼ cup measure to scoop out the dough and place it on a lined baking sheet/pan. I did six scoops per pan.
The scones bake for about 14 minutes until the tops and sides are brown and crispy.
While the scones are baking, mix the powdered sugar with the lime juice to form a frosting to drizzle on the scones. Or, if you want to look fancy (without any fuss), pour the frosting into a small ziplock bag, cut a tiny hole in the corner, and pipe the frosting onto the scones.
Call them whatever you want; they get gobbled up when you serve them! Leftover scones can be warmed up in the microwave or wrapped in foil in the oven.
This recipe works just as well with blueberry, raspberries, or chopped strawberries. It’s a delicious and fun way to use summer berries! Enjoy.
Blackberry SconesCourse: Brunch, BreakfastCuisine: English-InspiredDifficulty: Easy
This delicious, easy breakfast treat is a cross between English scones and Southern drop biscuits. Made with fresh sweet blackberries and brightened with the tang of fresh lime, they are brown and crispy on the outside and moist and dense in the center.
2 cups flour
4 teaspoons baking powder
¼ cup brown sugar
1 lime juiced and zested (1-2 teaspoons zest and 2 tablespoon juice)
½ cup cold butter, cubed
1 cup blackberries
¾ cup sour cream
⅓ cup buttermilk (1/3 cup milk + 1 teaspoon lemon juice)
1 cup powdered sugar
- Prep: Preheat oven to 400F. If using huge blackberries, cut them in half or give them a rough chop. Zest and juice lime. Cube butter (return the butter to the fridge until ready to use.) Make buttermilk if needed (combine 1/3 cup milk + 1 teaspoon lemon juice or vinegar and let rest for 5 minutes). Line two baking sheet pans with parchment paper or silicone mats.
- Whisk together flour, baking powder, brown sugar, and lime zest in a bowl. Cut in cold cubed unsalted butter until crumbly with a fork. Add blackberries, sour cream, and buttermilk; stir until dough comes together.
- Using an ice cream scoop or a 1/4 cup measuring cup drop the dough 2 inches apart on parchment paper or silicone mat-lined baking sheets. Bake at 400°F until the tops begin to brown, about 14 minutes.
- Whisk together powdered sugar and lime juice in a bowl; drizzle over warm biscuits.
- Buttermilk: 1/3 cup buttermilk = 1/3 cup milk + 1 teaspoon lemon juice or vinegar
- Blackberries: Substitute blueberries, raspberries, or chopped strawberries
- Flour: Self-rising flour can be used, eliminate the baking powder.
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