These blackberry scones are positively delicious! My cousin Nancy brought them to my house today knowing that I love scones. She was kind enough to share this recipe.
As you can see, this is a very simple recipe and can be made quickly and easily. I love that there is no rolling out onto a floured board, shaping, and cutting. These blackberry scones are simply dropped onto a baking sheet and baked.
I think these scones would be great with raspberries, cranberries, raisins, or any other seasonal fruit or berries.
- 2 cups Bisquick flour
- pinch of salt
- 3 Tbs. room temperature butter
- 3/4 cup half and half
- 1 egg
- 1 pint blackberries
- 2 Tbs. sugar
- Preheat your oven to 425 degrees Fahrenheit. Lightly grease a baking sheet and set aside.
- In a large bowl, combine Bisquick flour, sugar, and salt. Cut in butter with a pasty cutter (or a fork or two knives). Mix the egg and half and half in a small bowl and stir into flour mixture until moist. Fold in the blackberries. NOTE: You may not need all of the half and half/egg mixture. Add a little at a time just until moist.
- Drop 2-3 tablespoons of mixture onto greased baking sheet. Brush with a bit of half and half/egg mixture and sprinkle with coarse sugar, if desired. Bake for 10-12 minutes, or until golden brown. Remove to a rack to cool.