These babies are packed with blackberries and can be done and in your belly in 40 min.  Screams for a hot cup of coffee, a good book and a cozy quiet place to enjoy them. 


2 cups flour
3 tsp baking powder
1 tsp baking soda
1/2 tsp kosher salt
1/2 cup sugar
1 tbls orange zest
1/2 tsp cinnamon
6 tbls cold unsalted butter-cut into small pieces
2 cups frozen blackberries (do not thaw)
1/2 cup + 2 tbls buttermilk
1 egg and 1 tsp buttermilk for egg wash
1 tbls sugar to sprinkle on top
for buttermilk glaze:
2/3 cup powdered sugar
4 tsp buttermilk
1 tbls orange juice
makes 12
prep and baking time 30-34 min

Preheat oven to 425°.  In a large bowl, mix together the flour, baking powder, baking soda, cinnamon, orange zest, salt and sugar.  Add the butter.


Work in the butter with your fingers (very therapeutic) or pastry cutter and work mixture together until it resembles coarse sand and will hold it’s form when squeezed.


Add the blackberries, toss lightly with your hands.


Add the buttermilk and mix with your hands until a dough forms.  The dough will be loose.  Scoop half of the dough onto a well floured surface. 


Make a 1 inch thick disk with the dough; making sure to keep it moving and adding more flour if needed.  Depending on how juicy the blackberries are the dough will have a light purple hue (don’t panic) and you might have to add more flour then you think necessary while forming the disk (keep calm).  The scones will still be light and delicious with a haze or purple.  Slice into 6 small wedges and place on a baking sheet. 


In a small bowl whisk together the egg and buttermilk and brush on top of the scones with a pastry brush.  Sprinkle tops with sugar.  Pop in the oven and bake for 15-20 min, until golden brown. Let cool a bit before you top with the glaze.


To make the glaze, mix together the powdered sugar, buttermilk and orange juice. Drizzle over the warm scones with a spoon♥Enjoy


The uncooked wedges can also be frozen for another time-let thaw for 30 in before baking.

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