| Prep: 20 mins | Cook: 20 mins – 25 mins | Difficulty: Intermediate | Serves: 6 |
| kcal | fat | saturates | carbs |
| 315 | 13.2g | 8.1g | 41.2g |
| sugars | fibre | protein | salt |
| 9.6g | 1.5g | 5.8g | 0.23g |
Every bite of these boysenberry scones takes me back to the coastal vibes of Charleston where I learnt the culinary craft. This delicate dance of simple ingredients and fresh fruits creates a beautiful ballet of flavors. The fact that boysenberry itself has an interesting blend of tart, sweet and slightly floral notes, make these scones an elevated twist on traditional southern biscuits. But trust me when I say, those southern roots are always visible in my recipes, and these scones are no exception.
Morning Magic with Boysenberry Scones
What I really love about the Boysenberry Scones recipe is that it’s so versatile. Served fresh from the oven at a casual Sunday brunch, or as a thoughtful homemade gift, scones are always welcome, always appreciated. And when you make them with a vibrant berry like boysenberry, the smiles quadruple. On that note, did you know that boysenberries are high in dietary fiber and vitamin C? Moreover, they’ve also got a decent amount of the mineral manganese that supports bone health and helps in nutrient metabolism.
Berry Delicious Pairings
Whether for breakfast or an afternoon treat, you can never resist the perfect pairing of scones with a dollop of tangy clotted cream and a smear of fresh jam. Those who enjoy my scones also appreciate my Charleston Classic Tea, a traditional black tea with a hint of floral notes, making it the real deal for a high-tea experience at home.
Another great companion of these scones is the classic southern fried chicken. I mean, who says biscuits are the only side for a fried chicken meal! Try these boysenberry scones next time; their sweet-tart notes contrast beautifully with the salty savory chicken, taking your taste buds on an exciting culinary journey.
Try them once and you’ll see why these Boysenberry Scones have a special place in my heart, and I’m sure soon, in your kitchen too!
What You’ll Need
- 2 cups All-purpose flour
- 1/3 cup granulated sugar
- 2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 1/2 cup unsalted butter, cold and cubed
- 3/4 cup buttermilk
- 1 large egg
- 1 tsp vanilla extract
- 1 cup fresh boysenberries
- 1 tbsp lemon zest
- 2 tbsp milk, for brushing
- 2 tbsp coarse sugar, for sprinkling
Method
Step One
Preheat your oven to 425 degrees F (220 degrees C) and line a baking sheet with parchment paper.
Step Two
In a large bowl, mix together the flour, sugar, baking powder, baking soda, and salt. Add the cold cubed butter and use your fingers or a pastry cutter to cut the butter into the dry ingredients until the mixture resembles coarse crumbs.
Step Three
In a separate bowl, whisk together the buttermilk, egg, and vanilla extract. Pour this into the flour-butter mixture. Gently mix with a fork until just combined, do not over mix.
Step Four
Gently fold in the fresh boysenberries and lemon zest. Try not to crush the berries too much as you mix them in.
Step Five
Turn the dough onto a lightly floured surface and gently knead it 3 or 4 times to bring it together. Pat the dough into a 7-inch circle, then cut it into 8 equal wedges.
Step Six
Transfer the wedges to the prepared baking sheet, spacing them at least an inch apart. Brush the tops of the scones with the milk, then sprinkle with the coarse sugar.
Step Seven
Bake in the preheated oven for 15 to 18 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 5 minutes, then transfer them to a wire rack to cool further. Enjoy them warm, or store in an airtight container for up to 2 days.
