Blissful Baking

Today’s slow-start Sunday including baking blackberry scones. This is my first summer in my new apartment and there are fresh blackberries EVERYWHERE – I’m in heaven! I’ve been picking fresh berries almost everyday and was inspired to make something from them. I found a great food blog, The Vintage Mixer, with a yummy scone recipe. Try it out for yourself, the recipe is super easy to follow and the end product is delicious!

Fresh Blackberry Scones

Best Berry Scone Recipe (from the Vintage Mixer)

  • 8 Tb (1 stick) butter, cold, plus 1 Tb melted (use cold coconut oil for vegan substitute)
  • 1 cup frozen mixed berries (blueberries, raspberries, blackberries) {I used fresh picked blackberries} 
  • 1/4 cup sliced almonds
  • ½ cup almond milk (or use regular milk if you’d like)
  • ½ cup Greek yogurt (or use vegan sour cream or vegan yogurt)
  • 1 cup all-purpose flour, plus more for dusting the work surface
  • 1 cup whole wheat pastry flour (or substitute for more all-purpose flour)
  • ½ cup sugar, plus extra for sprinkling
  • 2 tsp. baking powder
  • ¼ tsp. baking soda
  • ½ tsp. salt


  • Yields 8 generous blues-killing scones
  • Adjust an oven rack to middle position and preheat to 425˚ F. Grate the frozen butter on the holes of a large box grater.
  • Whisk together the almond milk and Greek yogurt in a medium bowl; refrigerate until needed. In another bowl, combine the flour, ½ cup sugar, baking powder, baking soda, salt and almonds in a medium mixing bowl. Whisk to combine. Add the grated butter to the flour mixture and toss with fingers until thoroughly coated.
  • Add the milk-yogurt mixture to the dry ingredients and fold with a spatula just until combined. Transfer the dough to a generously floured work surface. Dust the top of the dough with flour, and knead with well floured hands, 6-8 times. Add small amounts of flour as needed to prevent sticking.
  • Roll the dough into a 12-inch square. Fold the dough into thirds like a business letter (a dough scraper really helps with these steps). Fold the short ends of the dough into the center in thirds, to form an approximate 4-inch square. Transfer the dough to a plate lightly dusted with flour and chill in the freezer for 5 minutes.
  • Return the dough to the floured work surface and roll into an approximately 12-inch square again. Sprinkle the berries evenly over the surface of the dough, and gently press down so that they are slightly embedded in the dough surface. Fold up the edges of the dough up so that all of the berries are concealed inside the dough. The dough should resemble a ball. Flatten the dough and gently form into a circle (about 7 inches by 7 inches). Using a sharp, floured knife, or a sharp dough scraper/chopper cut the circle into 8 equal triangles (like pie wedges). Transfer to a parchment lined baking sheet.
  • Brush the tops of the scones with melted butter and sprinkle lightly with sugar or more sliced almonds. Bake until the tops and bottoms are golden brown, 18-25 minutes. Transfer to a wire rack and let cool at 10 minutes before serving. If you can wait that long!

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