Blackberry Cheese Scones That You’ll Fall In Love With
Blackberries are my favourite berries of all time. If I could make everything with them I would. It is something about the tartness and sweetness together that I find myself obsessed with.
I have been looking for a blackberry scone recipe for a long time and the ones that I was trying weren’t even good enough to play around with. I had almost given up, but I came across this one recipe as my luck would have it, it was in Polish.
I’m not sure if anyone has ever used Google Translate, I have never been able to trust it the times I have used it and this recipe was pretty much the same. Google Translate kept giving me words that made zero sense in the sentence. Thankfully I have a friend that speaks Polish so I was able to get her help with some of the translating.
The dough for these scones has more of the consistency of cinnamon bun dough, so if you want to try making these into turnover I think they would work out great! I however just made them into round bun-shaped scones, and they were honestly delicious!
A couple of tips when making these scones:
- Use fast-rising yeast.
- You can use either frozen or fresh blackberries, if you use frozen let them thaw a bit and drain the water.
- If you find that the dough is too wet add a bit more flour by the tablespoon.
INGREDIENTS
FOR THE DOUGH:
3 1/4 cups flour
2 eggs
1/3 cup butter, room temperature
3/4 cup milk
3 tbsp sugar
1 cup shredded white cheese (I used mozzarella)
1/4 tsp salt
1 tbsp fast-rising yeast
FILLING:
2 cups blackberries
2 tbsp sugar
2 tbsp flour
DIRECTIONS
Line cookie sheet with parchment paper and set aside.
In a microwaveable safe dish warm up the milk. About 40 seconds.
In the bowl of a stand mixer, fitted with the dough hook, add flour, yeast, a teaspoon of sugar, and warm milk mix for about 2 minutes or until all is combined. Cover with a cloth and set aside for 10 minutes to rise.
Add the rest of the sugar, eggs, butter, salt, and cheese to the stand mixer. Mix until smooth and elastic dough; if you find the dough is still sticky add more flour to it by the tablespoon. Cover the dough again with a cloth and let it rise for 1 hour.
Add the rest of the sugar, eggs, butter, salt, and cheese to the stand mixer. Mix until smooth and elastic dough; if you find the dough is still sticky add more flour to it by the tablespoon. Cover the dough again with a cloth and let it rise for 1 hour.
While the dough is rising make the filling. Mix the blackberries with sugar and flour.
Divide the dough into 12 parts. Each part is flattened using a rolling pin, fill each piece of dough with 2 tablespoons of filling.
Roll or fold the dough together to seal the filling in. If you find the dough is too dry and not sticking together, wet your fingers with water and lightly touch the edges so they become damp and will stick together. Put on a cookie sheet lined with paper, the sealed edge of the scones facing down, cover with a cloth, for about 20 minutes to rise again.
Preheat over to 340°F
After the scones have risen for 20 minutes, bake them for about 20-25 minutes until lightly golden brown. Place the baked scones on a wire rack to cool.
Blackberry Cheese Scones
Ingredients
FOR THE DOUGH
- 3 1/4 cup flour
- 2 eggs
- 1/3 cup butter room temperature
- 3/4 cup milk
- 3 tbsp sugar
- 1 cup shredded white cheese I used mozzarella
- 1/4 tsp salt
- 1 tbsp fast-rising yeast
FILLING
- 2 cups blackberries fresh or frozen
- 2 tbsp sugar
- 2 tbsp flour
Instructions
- Line cookie sheet with parchment paper and set aside.
- In a microwaveable safe dish warm up the milk. About 40 seconds.
- In the bowl of a stand mixer, fitted with the dough hook, add flour, yeast, a teaspoon of sugar, and warm milk mix for about 2 minutes or until all is combined. Cover with a cloth and set aside for 10 minutes to rise.
- Add the rest of the sugar, eggs, butter, salt, and cheese to the stand mixer. Mix until smooth and elastic dough; if you find the dough is still sticky add more flour to it by the tablespoon. Cover the dough again with a cloth and let it rise for 1 hour.
- While the dough is rising make the filling. Mix the blackberries with sugar and flour.
- Divide the dough into 12 parts. Each part is flattened using a rolling pin, fill each piece of dough with 2 tablespoons of filling.
- Roll or fold the dough together to seal the filling in. If you find the dough is too dry and not sticking together, wet your fingers with water and lightly touch the edges so they become damp and will stick together. Put on a cookie sheet lined with paper, the sealed edge of the scones facing down, cover with a cloth, for about 20 minutes to rise again.
- Preheat the oven to 340°F
- After the scones have risen, bake them for about 20-25 minutes until lightly golden brown. Place the baked scones on a wire rack to cool.
