Mini Blackberry Cream Scones
This is a small recipe producing small scones. It’s perfect for baking urges, and you’ll be eating well in less than thirty minutes. Each scone is only about three or four inches long. There’s a TON of berries in them, so don’t be put off if the dough doesn’t come together perfectly like sugar cookie dough. It’s going to be a messy and a little imperfect and that's perfectly okay. Scones originated in Scotland. Treat yourself! From Eat Run Live.
READY IN: 30mins
YIELD: 8 mini scones
UNITS: US
INGREDIENTS
Nutrition- 1cup flour
- 1 1⁄2teaspoons baking powder
- 1⁄4teaspoon salt
- 1⁄4cup sugar
- 1
- 3
- 1⁄4cup cream plus 1 tbsp cream (can sub coconut cream)
For glaze
- 1⁄4cup powdered sugar
- 2teaspoons cream
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DIRECTIONS
- Preheat oven to 425.
- In a large bowl, mix together the flour, baking powder, salt and sugar. Cut in the butter with your fingers and work mixture together until it resembles coarse sand. Add the blackberries.
- Add the cream and mix with your hands until a dough forms. Make an small circle with the dough and slice into 8 small wedges (each wedge should be only about two-three inches). Place wedges on a lined baking sheet and bake for 15 minutes, until golden brown.
- To make the glaze, mix together the powdered sugar and cream. Scoop into a plastic bag, snip off the tip and drizzle over the cooled scones.
- Serve with tea and a good book!
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