Description
These Double Dipped Blackberry Glazed Lemon Scones are a delightful twist on a classic scone. Featuring a zesty lemon flavor and a rich blackberry glaze that’s dipped twice for maximum sweetness and a beautiful finish, these scones are perfect for breakfast, brunch, or an afternoon treat.
Ingredients
Scale
Scones
- 1 3/4 cups all-purpose flour
- 1 tablespoon baking powder
- 2 teaspoons lemon zest
- 1/3 cup granulated sugar
- 5 tablespoons cold unsalted butter, diced
- 1/2 cup milk
- 1/4 cup sour cream
Blackberry Glaze
- 6 ounces fresh blackberries
- 1 tablespoon granulated sugar
- 1 tablespoon lemon juice
- 2 cups powdered sugar
Instructions
- Combine Dry Ingredients: Add the flour, baking powder, lemon zest, and granulated sugar to the bowl of a food processor fitted with the dough blade. Pulse several times to combine the dry ingredients evenly.
- Incorporate Butter: Dice the cold butter into small cubes and add it to the food processor bowl. Pulse until the butter is incorporated into the flour mixture, leaving small pea-sized clumps of butter throughout for flaky texture.
- Transfer Dough: Remove the butter-flour mixture from the food processor and transfer it into a medium mixing bowl for the next step.
- Mix Wet Ingredients and Combine: In a small bowl, whisk together the milk and sour cream. Pour this mixture into the flour mixture and gently stir until the dough just comes together, avoiding overmixing to keep the scones tender.
- Shape and Cut Dough: Lightly flour your hands and a work surface. Pat the dough into a roughly 6-inch diameter circle on the floured surface. Using a knife or bench scraper, cut the circle into 8 equal wedges.
- Bake Scones: Place the wedges on a baking sheet and bake in a preheated 400°F (204°C) oven for 12-15 minutes, or until the scones become lightly browned on top. Remove from the oven and let them cool completely.
- Prepare Blackberry Glaze: While the scones cool, combine fresh blackberries, granulated sugar, and lemon juice in a small saucepan over medium heat. Cook for 2-3 minutes, mashing the berries with a fork to release their juices.
- Strain and Press Juice: Pour the cooked berry mixture through a fine sieve into a small bowl. Use the back of a spoon or spatula to press the berries and extract as much juice as possible. Discard the solids.
- Make Glaze: Whisk the powdered sugar into the strained blackberry juice until the mixture is thick and creamy, suitable for dipping.
- Glaze the Scones: Dip the tops of each cooled scone into the blackberry glaze and allow them to set for about 5 minutes so the glaze hardens slightly. Dip a second time for a sweeter, thicker glaze coating. Let the glaze set before serving.
Notes
- Use cold butter for best flaky texture in scones.
- Do not overmix the dough to keep scones tender and light.
- Fresh blackberries yield the best flavor for the glaze, but frozen can be used if fresh are not available.
- The double-dip technique creates a richer glaze and more intense berry flavor.
- Store scones in an airtight container for up to 2 days; reheat lightly before serving.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Keywords: lemon scones, blackberry glaze, breakfast scones, berry glaze, lemon zest scones, baked scones, sweet scones, brunch recipes
