Blackberries are abundant in the fields and lanes. What better way to spend a late summer’s day than blackberrying and then making Blackberry Scones to enjoy with a cup of tea? A great way to get the kids involved too.
This page may have some affiliate links. For more information see the Disclosure Page.
My grandfather always told me not to pick the blackberries at the bottom because dogs might have peed on them. This week I discovered another hazard. My greyhound, Billy, who is very picky about his food, and has never knowingly eaten fruit or veg, suddenly started gobbling the blackberries from the bush while I was picking them. In all the years I’ve been picking berries while taking him for a walk I’ve never known him to show any interest, but for some reason, wild blackberries are his new favourite food. So don’t pick below greyhound head height.
This year the lack of rain for much of the summer has affected wild blackberries. They aren’t as big or juicy, but they are ideal for making Blackberry Scones. And the really brilliant thing about scones is that less than 45 minutes from thinking about them they will be ready to eat, piping hot from the oven, ready for the butter to melt. Yum.
The problem with using fresh fruit in cakes and biscuits is that the moisture in them is variable, and too much can stop cakes or scones rising properly, or can make biscuits fall apart. (That’s why I use dried raspberries in White Chocolate & Raspberry Cookies.) This year’s blackberries are ideal for scones though. If you’re buying blackberries, they may still be big and juicy, so will cook a bit differently.
If you get carried away with picking too many blackberries, wash them, dry on kitchen paper and spread on a tray to freeze. Keep in a plastic box or bag for 6 months (although I’m still using last year’s bumper harvest and they’re fine). Use in crumbles or pies. Well probably not pies, because then you’d have to roll out pastry and that’s beyond my scope.
Frozen Butter in Scones
I picked up this tip only recently and it has changed the way I make scones. You grate the butter into the flour and then rub it in as usual. The rubbing-in time is greatly reduced and seems much easier. I suppose it’s because the butter is in such small pieces.
I’m going to try the same thing with crumble toppings and then revise all my recipes. So it’s worth keeping a block of butter in the freezer for scone-making. There’s always something new to learn!
- Silicone baking mat – Since I bought these mats I’ve used them every time I bake on a tray. You reduce the washing up, as they go into the dishwasher, you don’t have to grease them as they’re totally non-stick, and you don’t need extra flour to roll out on them.
IF YOU LIKE THIS..
Why don’t you try:Print
Blackberry Scones are best made with wild blackberries. Easy to find in any hedgerow.
- 1 egg
- Grated rind of 1 lemon
- 200g self-raising flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 50g frozen butter
- 50 g caster sugar
- 100g blackberries
- Set the oven to 210°C, gas mark 7
- Grease a large baking sheet with butter or use a silicone baking mat
- Put the egg into a measuring jug or cup and make up the volume with milk to 125ml. Beat with a fork until the egg is incorporated
- Grate the rind from the lemon.
For the Blackberry Scones:
- Add the salt and baking powder to the flour and stir well
- Grate the butter and rub into the flour until all the butter is incorporated and the mixture looks like fine breadcrumbs
- Stir in the sugar and lemon rind
- Add the egg/milk mixture, reserving 1 teaspoon (5ml) to glaze the scones, and mix to give a fairly sticky dough
- Add the blackberries and mix them in gently with your hands
- Blackberries are very delicate so don’t overmix
- Coat your hands in flour and mould the dough into a disc. Place on the baking sheet and flatten with your hands to make a circle of about 17cm (7 ins.) in diameter
- Cut the disc into 8 portions and move them apart on the baking sheet. They’re sticky so you’ll need to use a palette knife or fish slice to move them. Neaten the edges if you like
- Brush the tops with the extra egg/milk mix
- Cook for 10 minutes
- Turn the oven down to 180°C and cook for a further 3-5 minutes until slightly brown on top
- Cool on a wire rack, or serve when still warm with butter or cream.
- Baking sheet
- Silicone baking mat
Butter – using grated frozen butter makes the mixing in quicker and gives a lighter texture. If you don’t have frozen butter, use it straight from the fridge and cut into small pieces before rubbing in.
Blackberry Scones, like all scones, are best eaten the day you make them. They will keep for 2-3 days in an airtight container in the fridge, or freeze as soon as they are cool for up to 3 months.
- Category: Teatime
- Method: Bake
- Cuisine: British
Keywords: Quick, easy, kids in the kitchen, teatime