Hey everyone, it is John, welcome to our recipe page. Today, I’m gonna show you how to prepare a Authentic dish, brenda's blackberry scones. One of my favorites food recipes. This time, I’m gonna make it a bit tasty. This will be really delicious.

Brenda's Blackberry Scones is one of the most favored of recent trending foods on earth. It is easy, it’s fast, it tastes delicious. It’s appreciated by millions every day. Brenda's Blackberry Scones is something which I’ve loved my whole life. They’re fine and they look fantastic.

First time trying these.not so impressed. will have to try and figure out a better way cuz it is a neat idea! Brenda's Cream Cheese Chicken Enchiladas :chef This was on point according to my daughter!. See more ideas about Scones, Scone recipe, Cooking recipes.

To begin with this particular recipe, we must prepare a few components. You can have brenda's blackberry scones using 11 ingredients and 10 steps. Here is how you can achieve that.

The ingredients needed to make Brenda's Blackberry Scones:

1. Get 1 cup fresh blackberries, blueberries or other fresh ripe fruit
2. Take 3 1/2 cup all-purpose flour
3. Get 1 cup granulated sugar
4. Make ready 1 tbsp baking powder
5. Prepare 2 tsp baking soda
6. Take 1 1/2 tsp kosher salt
7. Take 1 cup (2 sticks) cold unsalted butter, cubed
8. Make ready 2 tbsp vanilla
9. Make ready 3/4 cup buttermilk
10. Make ready 4 tbsp cane sugar
11. Take 2 tbsp coconut rum

I made these lovely scones one day when looking for a way to use up leftover pumpkin, and I was so excited with the results. I often use my food processor to stir up the dough just until it comes together. While the scones cool, make the glaze.. My husband, who is not a fan of baked goods and sweets said these were.

Steps to make Brenda's Blackberry Scones:

1. About 2 hours before making the scones, scatter the berries or fruit on a cookie sheet and put in freezer. (If large berries cut in half)
2. Whisk together the flour, sugar, baking powder, baking soda, and salt, and drop in the cubed butter. Put the bowl in the freezer and leave it there for 30 minutes.
3. Adjust the oven rack to the middle position and preheat the oven to 375°F. Line regular or jumbo cupcake tins and set aside.
4. Using a pastry cutter or two knives, work the chilled ingredients together in the bowl until the butter cubes are the size of peas.
5. Make a well in the center. Combine the rum, vanilla and buttermilk in a separate bowl, and pour the mixture into the well. Mix the ingredients with a wooden spoon to form a shaggy, slightly crumbly mass.
6. Add the frozen fruit and gently mix them in, trying not to crush them.
7. Scoop a small spoonful into your hand and press it into a tall, fat puck shape and put it in the prepared muffin papers.
8. Sprinkle the tops of the scones with the cane sugar.
9. Bake for 15 minutes or until they are golden brown around the sides but still tender in the middle.
10. Transfer the scones to a cooling rack and let them cool for at least 10 minutes before serving. Cool completely before storing in a loosely covered container. Store for up to three days, because of the fruit they will mold quickly, so eat them fast! :-)

Most weekends I follow the same routine—I visit a local bakery and cafe for a latte and a pastry. I do love my fancy coffee house drinks, but the star of the show is always a scone. To me, scones are bakery treat, like a good donut or croissant. The texture is nice and the taste is excellent. They have just a hint of eggnog, so even those who aren't big fans of the drink will like them.

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