Agatha Kulaga and Erin Patinkin of Brooklyn’s Ovenly bakery shared the recipe for these blackberry scones with us, which rely on frozen fruit so you can make them even when blackberries aren’t in season. Try them with blueberries, pitted cherries, raspberries, or any other fruit you like.
What You Will Need
- 3 cups all-purpose flour, plus more for dusting
- 1⁄4 cup granulated sugar
- 1 1⁄2 tbsp. baking powder
- 3⁄4 tsp. kosher salt
- 1 cup blackberries, frozen
- 2 tsp. chopped fresh mint
- 1 tbsp. lemon juice
- Zest of 1 lemon
- 8 tbsp. chilled unsalted butter, cut into 1/2-inch cubes
- 1 1⁄2 cups heavy cream, plus more for brushing
- Turbinado sugar, to garnish
- Butter, jam, and honey, for serving
- Heat the oven to 425°. In a large bowl, whisk the flour with the granulated sugar, baking powder, and salt. Toss the blackberries with the lemon juice, then ¼ cup of the flour mixture, and set aside. Using your fingers, rub the butter into the remaining flour mixture until it forms pea-size crumbles. Make a well in the center of the flour and then pour the cream into the well. Stir until a dough begins to form, and then stir in the floured blackberries, mint, and lemon zest.
- Scrape the dough onto a lightly floured work surface, and flatten into a 3⁄4-inch-thick disk. Fold the dough in half, and then flatten again. Repeat folding and rolling three more times, and then shape the dough into an 8 1⁄2-inch diameter circle, about 3⁄4-inch thick. Cut the circle into 8 wedges, and transfer each to a parchment paper-lined baking sheet. Freeze the scones for 10 minutes.
- Remove the scones from the freezer and brush with cream and sprinkle with turbinado sugar. Bake for until puffed and golden brown, about 25 minutes. Transfer the scones to a rack and let cool for 10 minutes. Serve warm with butter, jam, and honey.