Description
Sweet corn blackberry scones are a delightful treat that combines the sweetness of corn with the tartness of fresh blackberries, perfect for breakfast or snack time.
Ingredients
Scale
- 2 cups all-purpose flour (240 g)
- 1/2 cup cornmeal (60 g)
- 1 cup fresh corn kernels (about 2 ears of corn)
- 1 cup fresh blackberries (about 150 g)
- 1/4 cup sugar (50 g)
- 1 tablespoon baking powder (15 g)
- 1/2 teaspoon salt (3 g)
- 1/2 cup cold butter, cubed (1 stick, 113 g)
- 3/4 cup heavy cream (180 ml)
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, whisk together the all-purpose flour, cornmeal, sugar, baking powder, and salt until well combined.
- Add the cold, cubed butter to the flour mixture. Using a pastry cutter or your fingertips, work the butter into the dry ingredients until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
- Gently fold in the fresh corn kernels and blackberries, being careful not to crush the berries.
- Pour the heavy cream into the bowl and stir until the dough just comes together. Do not overmix; it’s okay if the dough is a bit crumbly.
- Turn the dough out onto a lightly floured surface. Gently knead it a few times to bring it together, then pat it into a circle about 1 inch (2.5 cm) thick. Cut the circle into 8 wedges, like a pizza.
- Place the scone wedges on the prepared baking sheet, leaving space between each one. For a golden finish, you can brush the tops with a little extra heavy cream.
- Bake in the preheated oven for 18-22 minutes, or until the scones are golden brown and a toothpick inserted into the center comes out clean.
- Allow the scones to cool on the baking sheet for a few minutes before transferring them to a wire rack. Serve warm or at room temperature, perfect for breakfast or an afternoon snack.
Notes
- For a gluten-free option, use a gluten-free all-purpose flour blend.
- Replace heavy cream with coconut cream for a dairy-free version.
- Use frozen blackberries if fresh ones are not available, but be sure to thaw and drain them first.
- For a sweeter scone, increase the sugar to 1/3 cup.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 scone
- Calories: 210
- Sugar: 6 g
- Sodium: 150 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 30 mg
Keywords: scones, sweet corn, blackberries, baking, breakfast