Scones are absolute classics in the UK. Here in Germany, those small, crumbly treats have still not really caught on. It\u2019s a shame \u2013 I really like scones. For me, delicious Blackberry Scones like these here are among the easiest and most uncomplicated pastries you can make at home. You just have to love them ;)Quick & Easy Blackberry Scones | Bake to the rootsScones are a classic tea-time pastry on the British islands and Ireland \u2013 Brits, Scots, the Irish\u2026 all love the little fluffy scones equally. Especially the whole ceremony with tea, scones, and sandwiches is something I really love. It is the perfect opportunity to treat yourself to a little time out in the afternoon. Works also quite well with coffee and cake, but I won\u2019t argue with British traditions ;PI really love these little cakes\u2026 scones\u2026 what exactly are scones? Do they belong to a certain pastry category, or are they a class of their own? I have no idea. Well, they are great \u2013 no matter what they are exactly. So nice and fluffy, crumbly and delicious. All at the same time. So good with clotted cream and some jam.Quick & Easy Blackberry Scones | Bake to the rootsSpeaking of clotted cream\u2026 unfortunately, you rarely get clotted cream here in Germany. So far I\u2019ve only found it in one supermarket. Maybe it\u2019s because scones aren\u2019t really that widespread here. If you can\u2019t get your hands on clotted cream, you can just use some butter and jam. We have something similar to clotted cream called \u00bbLandrahm\u00ab \u2013 if you mix that with a bit of heavy cream, you get pretty close to clotted cream\u2026 at least in my opinion. Anyhow\u2026 butter and jam are still a great option. Or even plain \u2013 the berries make everything already super tasty.You can make scones with loads of different fruits and berries. I went for delicious blackberries here, but the scones would have been equally delicious with raspberries, strawberries, or blueberries in my opinion. You can use pretty much everything fruity here. Just make sure to be a bit more careful when working with \u00bbdelicate\u00ab berries like raspberries or blackberries \u2013 they get easily mushed when not incorporated gently into the dough. If you are using too much force here, the berries break apart and bleed out into the dough\u2026 which can have a major impact on the texture of the scones. So be nice ;PClick on the picture to get to the recipe \u2013Click on the picture to get to the recipe \u2013If you want to try more scones recipes, you don\u2019t have to search long here \u2013 here are two of my favorite recipes for scones: my delicious Nectarine Orange Scones and my super tasty Strawberry Scones. Both recipes are great for summer \u2013 even if you are not planning to do a tea ceremony ;PINGREDIENTS \/ ZUTATEN(6-8 scones)5.3 oz. (150g) fresh blackberries2 cups (260g) all-purpose flour1\/4 cup (50g) brown sugar (or xylitol)2 1\/4 tsp. baking powder1\/4 tsp. saltzest of 1 organic orange1\/3 cup (75g) cold butter6 oz. (170g) cold heavy cream1 tsp. vanilla extract1 medium eggsome coarse brown sugar for sprinklingsugar glaze for decoration (optional)(6-8 Scones)150g frische Brombeeren260g Mehl (Type 405)50g brauner Zucker (oder Xylit)2 1\/4 TL Backpulver1\/4 TL SalzSchale einer Bio-Orange75g kalte Butter170g kalte Sahne1 TL Vanille Extrakt1 Ei (M)etwas grober brauner Zucker zum BestreuenZuckerglasur f\u00fcr die Dekoration (optional)Quick & Easy Blackberry Scones | Bake to the rootsQuick & Easy Blackberry Scones | Bake to the rootsDIRECTIONS \/ ZUBEREITUNG1. Preheat the oven to 390\u00b0F (200\u00b0C). Line a baking sheet with baking parchment and set aside. Wash and dry the blackberries. Cut them in half if they are very big.2. Mix flour, brown sugar (or xylitol), baking powder, salt, and orange zest in a large bowl. Add the cold butter in small pieces and work it into the dough with a pastry blender* until the mixture looks crumbly. If you have cold hands, you can do this with your fingers \u2013 the butter should not get too warm though.3. Mix heavy cream, vanilla extract, and the egg to combine and then add to the bowl. Mix with a wooden spoon or rubber spatula until you can barely see dry spots with flour anymore (some smaller ones are ok). Add the blackberries and fold in very gently. The more you stir\/mix here, the more you will mash the blackberries, so be careful.4. Sprinkle a bit of flour onto the prepared baking sheet, transfer the dough, and place it on the baking sheet. Flatten and shape the dough into a disk (about 1 inch thick). Cut into 6 or 8 slices like a pizza and pull the pieces apart, so you got some space in between for the rise. This works well with a cake lifter, for example. Sprinkle the scones with some coarse brown sugar and bake in the middle of the oven for about 16-18 minutes. The scones should have a nice golden brown color on top. Remove from the oven and let cool down completely on a wire rack. Decorate the cooled scones with a bit of sugar glaze (or not) and serve. The scones are best when slightly warm!1. Den Ofen auf 200\u00b0C (390\u00b0F) Ober-\/Unterhitze vorheizen. Ein Backblech mit Backpapier auslegen und zur Seite stellen. Die Brombeeren waschen, trocknen und ggf. halbieren, wenn sie arg gro\u00df sind.2. Mehl, brauner Zucker (oder Xylit), Backpulver, Salz und Orangenabrieb in einer gro\u00dfen Sch\u00fcssel vermischen. Die kalte Butter in kleinen St\u00fccken zugeben und mit einem Teigmischer* in den Teig einarbeiten, bis die Mischung kr\u00fcmelig aussieht. Wenn man kalte H\u00e4nde hat, kann man das auch mit den Fingern machen \u2013 die Butter sollte allerdings nicht zu warm werden.3. Sahne, Vanille Extrakt und Ei verquirlen und zur Sch\u00fcssel dazugeben. Mit einem Holzl\u00f6ffel oder Gummispatel vermengen, bis man kaum noch trockene Stellen mit Mehl sehen kann (ein bisschen ist OK). Die Brombeeren dazugeben und sehr vorsichtig einarbeiten. Je mehr man hier r\u00fchrt und knetet, umso zermatschter werden die Brombeeren.4. Ein wenig Mehl auf das vorbereitete Blech streuen, den Teig darauf setzen und zu einer runden Scheibe formen. Etwas flach dr\u00fccken (etwa 2,5cm dick) und dann in 6 oder 8 Dreiecke aufteilen. Die einzelnen St\u00fccke mit etwas Abstand zueinander auf dem Blech verteilen (geht ganz gut mit einem Kuchenheber) und dann mit etwas grobem braunen Zucker bestreuen. In der Mitte des Ofens etwa 16-18 Minuten backen. Die Oberfl\u00e4che der Scones sollte eine sch\u00f6ne goldgelbe Farbe bekommen haben. Aus dem Ofen holen und auf einem Kuchengitter komplett ausk\u00fchlen lassen. Die abgek\u00fchlten Scones nach Belieben noch mit etwas Zuckerglasur dekorieren (oder auch nicht). Leicht warm schmecken die Scones am besten!Quick & Easy Blackberry Scones | Bake to the rootsCraving more? Keep in touch on Facebook, Twitter, Instagram and Pinterest for new post updates and more. You can also contact me with any questions or inquiries!Here is a version of the recipe you can print easily. Printclock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid iconDescriptionSimple and easy to prepare \u2013 Blackberry Scones with Sugar Glaze. A delicious treat for your coffee or tea in the afternoon!5.3 oz. (150g) fresh blackberries2 cups (260g) all-purpose flour1\/4 cup (50g) brown sugar (or xylitol)2 1\/4 tsp. baking powder1\/4 tsp. saltzest of 1 organic orange1\/3 cup (75g) cold butter6 oz. (170g) cold heavy cream1 tsp. vanilla extract1 medium eggsome coarse brown sugar for sprinklingsugar glaze for decoration (optional)1. Preheat the oven to 390\u00b0F (200\u00b0C). Line a baking sheet with baking parchment and set aside. Wash and dry the blackberries. Cut them in half if they are very big.2. Mix flour, brown sugar (or xylitol), baking powder, salt, and orange zest in a large bowl. Add the cold butter in small pieces and work it into the dough with a pastry blender* until the mixture looks crumbly. If you have cold hands, you can do this with your fingers \u2013 the butter should not get too warm though.3. Mix heavy cream, vanilla extract, and the egg to combine and then add to the bowl. Mix with a wooden spoon or rubber spatula until you can barely see dry spots with flour anymore (some smaller ones are ok). Add the blackberries and fold in very gently. The more you stir\/mix here, the more you will mash the blackberries, so be careful.4. Sprinkle a bit of flour onto the prepared baking sheet, transfer the dough, and place it on the baking sheet. Flatten and shape the dough into a disk (about 1 inch thick). Cut into 6 or 8 slices like a pizza and pull the pieces apart, so you got some space in between for the rise. This works well with a cake lifter, for example. Sprinkle the scones with some coarse brown sugar and bake in the middle of the oven for about 16-18 minutes. The scones should have a nice golden brown color on top. Remove from the oven and let cool down completely on a wire rack. Decorate the cooled scones with a bit of sugar glaze (or not) and serve. The scones are best when slightly warm! Links marked with an asterisk (*) are affiliate links (advertising\/Werbung) to Amazon Germany. If you click on one of those links and buy something via this link, I will get a commission for that sale. The price of whatever you buy is not affected in any way by this.Quick & Easy Blackberry Scones | Bake to the rootsQuick & Easy Blackberry Scones | Bake to the roots<\/p>\n","protected":false},"excerpt":{"rendered":"
Scones are absolute classics in the UK. Here in Germany, those small, crumbly treats have still not really caught on. It\u2019s a shame \u2013 I really like scones. For me, delicious Blackberry Scones like these here are among the easiest and most uncomplicated pastries you can make at home. You just have to love them […]<\/p>\n","protected":false},"author":1,"featured_media":551,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"tdm_status":"","tdm_grid_status":"","footnotes":""},"categories":[3],"tags":[],"class_list":{"0":"post-550","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-cakes"},"_links":{"self":[{"href":"https:\/\/sanabaking.snipsglow.com\/index.php?rest_route=\/wp\/v2\/posts\/550","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/sanabaking.snipsglow.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/sanabaking.snipsglow.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/sanabaking.snipsglow.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/sanabaking.snipsglow.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=550"}],"version-history":[{"count":0,"href":"https:\/\/sanabaking.snipsglow.com\/index.php?rest_route=\/wp\/v2\/posts\/550\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/sanabaking.snipsglow.com\/index.php?rest_route=\/wp\/v2\/media\/551"}],"wp:attachment":[{"href":"https:\/\/sanabaking.snipsglow.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=550"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/sanabaking.snipsglow.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=550"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/sanabaking.snipsglow.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=550"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}