Since blackberry season is in full swing, I’ve been searching for some good blackberry recipes. I adapted this scone recipe, made it and then shoveled scone after scone into my mouth. It wasn’t pretty, but holy pork and beans people, these were GOOD!
They have berries and milk in them, so I don’t feel bad eating one, ahem, or three. Seriously, if you are a scone person or have ever considered becoming a scone person, these scones are where it’s at.
Blackberry Ricotta Scones
Ingredients
2 cups all-purpose flour
1 tablespoon baking powder
1/4 cup sugar
1/2 teaspoon salt
6 tablespoons unsalted butter, frozen
1 1/2 cups fresh blackberries
3/4 cup whole-milk ricotta
1/3 cup 2% milk
Instructions
Preheat oven to 425 F. Line a baking sheet with a silpat or parchment paper and set aside.
Combine dry ingredients {first 5} in a mixing bowl. Carefully grate frozen butter into flour mixture using the large holes of a box grater. Toss the mixture thoroughly to combine until it resembles a coarse meal. Add in the blackberries.
Add the ricotta and whole milk to the butter mixture and stir to form a wet dough. Using a 3 tablespoon cookie scoop, scoop generous portions of dough onto your silpat {I was able to get 8 scones} and bake about 15 minutes or until golden.
Robin in SoCal says
These look amazing. You can’t go wrong with scones adapting the recipe to seasonal fruit makes them so special, really smart idea Mavis. I am a scone person.
Mindy says
I have blueberries, raspberries and strawberries but no blackberries – maybe I could adapt the fruit to use what I have. These look so good!
Chelsea says
Hi there, could someone make these with frozen berries too? I saw in your recipe it says “fresh”… Thanks!
Mavis Butterfield says
Yes you can Chelsea.
Chelsea says
Thank you! I will try ’em this weekend with the frozen berries.
Jeanie says
Made these today. They came out good..but my berries were a little sour and I should have increased my sugar a bit to compensate. Still super good but I was glad I had sprinkled the top with sanding sugar or I think they would have been too sour for me. As it was, I just used some yummy lemon curd served with them and they were delish. Lesson learned…taste your berries! Thanks for the recipe, Mavis!
Sarah says
Oh my! These WERE delicious! I ate 3 off the pan without even thinking about it! I adapted a little with what I had onhand- using frozen blueberries, greek yogurt and almond milk (I needed a tad more than 2/3rds due to my ‘adaptations’) Sooo yummy! Thanks for another great recipe!