Tea Time
Somewhere along the way, I was gifted a sweet little “tea” set, and tucked inside was a small book called Totally Tea Time. In it, I found what became my perfect scone recipe. Over time, I’ve made it my own—tweaking it with our favorite add-ins and swapping the whole wheat flour for all-purpose.
No matter how I adapt it, the texture stays just right. It’s never so dry or shaggy that you feel like you need to wash it down with tea—just perfectly crumbly, tender, and lightly sweet.
If scones are your thing, you’ll want to try our cranberry orange and peach variations
Blackberry Scones
These Blackberry Scones are so easy and taste amazing! This is a favorite when we have an over abundance of blackberries.
Servings: 12
Ingredients
- 3 cup Flour
- 1 tbls Baking powder
- 1 tsp Baking soda
- 1/4 cup Sugar
- 1/4 tsp Salt
- 1 stick Butter Cold, cut into 1/4 inch pieces
- 1 Cup Blackberries
- 1 Cup Buttermilk
- 1 Egg Beaten
Instructions
- Preheat oven to 450°F.
- In a large bowl, whisk together the flour, baking powder, baking soda, sugar, and salt until well combined.
- Cut in the butter using a pastry blender or your fingers until it is evenly dispersed and the mixture resembles coarse crumbs.
- Gently fold in the berries, then add the buttermilk and stir just until the dough is evenly moistened. Do not overmix.
- Turn the dough out onto a lightly floured surface and gently knead just until it comes together into a soft dough.
- Divide the dough in half and gently pat each portion into a disk. Lightly roll each disk into a 6-inch circle. Transfer to an ungreased baking sheet.
- Brush the tops with beaten egg. Score each circle into 6 wedges, cutting partway through the dough.
- Bake for 20 minutes, or until the tops are golden brown. Cool slightly before serving.
Notes
We got this recipe from the Totally Teatime Cookbook. We made a few modifications.