Blackberry Sourdough Scones with Lemony Glaze

Blackberry Sourdough Scones with Lemony Glaze

By Sylvia Fountaine

    Ingredients

    Scones

    • 2 ½ cups flour
    • 2 cups fresh or frozen Blackberries
    • ½ teaspoon salt
    • 1 ½ teaspoon baking powder
    • ½ teaspoon baking soda
    • ½ cup sugar
    • ½ cup cold butter- sliced into 8 pieces
    • 1 cup sourdough starter or sour cream or plain greek yogurt (or soy yogurt)
    • 1/3 cup milk or cream (plus more if necessary)
    • Lemon zest of one lemon
    • 1 beaten egg, for brushing, optional

    Glaze

    • ¼ cup fresh lemon juice
    • 1 cup powdered sugar
    • 1 tablespoon butter (optional)

    Steps

    1

    Line a 8 inch cake pan with plastic wrap and fill with 2 cups blackberries.  If you berries are very tender, freeze beforehand, this way they will hold their shape a little better.

    2

    In a food processor, pulse flour, salt, baking powder, baking soda and sugar and lemon zest.  Pulse in cold butter until mix resembles coarse sand.  In a small bowl mix milk and sourdough starter (or sour cream or yogurt) together.  Add starter mixture to the food processor and pulse until it just forms a ball (just a few times) adding a little more milk (only if necessary).  Dough should be heavy and thick.  Don’t over work.

    3

    Spread the dough over the blackberries and press down gently, into all the corners.  Cover with plastic wrap and place in the freezer overnight, or for 4 hours.

    4

    Preheat oven to 400°F.  Remove from freezer, remove saran, invert on cutting board.  Let sit 15-20 minutes or longer until thawed enough to cut.  Cut into 8 equal size pie shape wedges.  Brush with beaten egg (optional).  Place on parchment lined baking sheet, and bake for 18-20 minutes, until golden brown.

    5

    While baking, make glaze.  Stir sugar into lemon juice in a small pot on the stove until dissolved.  Whisk in butter (optional).  Set aside.  Drizzle over warm scones.

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