Mini Blackberry Cream Scones

Scones come in a close second to muffins for me. There’s something about the cream, butter, and texture that I can’t pass up….now add in fresh blackberries and a little lemon. Mouthwatering, right? These scones are perfect to enjoy with your cup of coffee or tea for breakfast or for a little afternoon snack. I whipped up this recipe in less than 10 minutes and my kids got a kick out of how messy I got while mixing the batter with my hands.

1 cup flour
1 1/2 tsp baking powder
1/4 tsp salt
1/4 cup sugar
1 cup blackberries
1 Tbsp lemon zest
3 Tbsp cold butter, cut into small chunks
1/4 cup + 1 Tbsp heavy whipping cream

Preheat your oven to 425 degrees. Line a baking sheet with parchment paper and set aside.

In a large bowl, combine the flour, baking powder, salt and sugar. Using a pastry knife, cut in the butter until the mixture resembles coarse crumbs. Add in the blackberries and lemon zest.

Pour in the cream and then mix with your hands until a dough forms. Once fully mixed together, place the dough on the prepared baking sheet and form into a small circle. Cut the dough into 8 wedges, I start by cutting the dough in half and then each half gets cut in half again and then each quarter in half. Separate the wedges and bake for 12-15 minutes, until the scones are golden brown.

Once the scones have cooled, make a glaze. Mix together 1/4 cup powdered sugar and 2 tsp of heavy whipping cream. Drizzle over the top of each scone and enjoy!

Source: Eat, Live, Run

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