About Time: You Made BerryWorld Blackberry Rosemary SconesBy Angelica Malin
Calling all berry lovers! Looking for the ultimate blackberry scones recipe? Well, we’re super excited to be working with BerryWorld on a special Berry Week dedicated to everyone’s favourite fruit: berries. Expect lots of delicious berry recipes, a special competition and tons of berry inspiration for your culinary creations. You can keep in the loop by following BerryWorld on Twitter here, Facebook here and Instagram here. Today we’re salivating at the thought of warming Blackberry Scones, served with lashing of clotted cream, as created by Julieta Lucca. Let’s get baking:
Blackberry Scones Recipe with Rosemary
- 225g self raising flour (plus extra for dusting)
- 1 tsp salt
- 55g unsalted butter
- 30g sugar
- 150ml almond milk (or your choice of milk)
- 1 tsp vanilla bean paste (or extract)
- 1 tbsp rosemary, finely chopped
- 1 cup blackberries, halved
For the cream
- 150ml double cream
- 20g sugar
1. Start by prepping all your ingredients and preheat your oven to 220°C (200°C Fan)
2. Sift the flour and salt together, then rub in the butter with the tip of your fingers until you achieve a breadcrumb consistency. You may also do this by pulsing all ingredients together in a food processor.
3. Add the rosemary, sugar, milk, vanilla extract and mix lightly with a fork. Then add the blackberries halfway through mixing and then mix again until everything comes together as a dough.
4. Tip the dough into a well-floured surface and knead so it comes together. Note the dough will be somewhat sticky so avoid handling it too much. Roll it out until it’s 2 cm thick and cut out the scones with a cutter of your choice. Lay each scone on a parchment-lined baking tray and continue rolling and cutting until you have no dough left.
4. Brush the tops of the scones with a bit of whisked egg and place the baking trays in the oven. Bake for 15 minutes.
5. Whip the double cream and sugar together until airy, fluffy and slightly stiff. Remove the scones from the oven and let them cool. Serve with the cream and some crushed blackberries. Tuck in!