Your brunch get-together just got better with these adorable lemon and blackberry filled scones! Scones are such a delicious brunch option (or any time of day). Typically, you'll see a flavored drizzle on top but today we're stepping it up a notch and filling the center with a delicious lemon blackberry swirl whipped cream. I love the flavor combination of the creamy whipped cream combined with a touch of tartness from the lemon and blackberry curd in this recipe. It compliments the buttery baked goodness of this scone. Top it with a fresh blackberry and call it a day!
I’ve had a cast iron pan with rose molds and have been waiting for the right recipe to use it and today is the day! Of course, you can use any shape you’d like for these scones so feel free to make it unique to your event. Another items I'm excited to showcase is this gem from our Anastasia Collection. Our vintage crystal-draped wedding cake stand dazzles with hand-strung crystals. Versatile enough for for your weddings, birthday parties, events, and even baby showers and will stand out effortlessly.
Lemon Blackberry Scones
Prep Time: 1 hour
Cook Time: 15-20 minutes
- 1 cup sour cream
- 1 teaspoon baking soda
- 4 cups flour
- 1 cup granulated sugar
- 2 teaspoons baking powder
- 2 teaspoons salt
- 1 cup butter
- 1 egg, beaten
Lemon Blackberry Whipped Cream
- 1 cup heavy whipping cream
- 1 Tablespoon powdered sugar
- ¼ cup lemon curd (Store bought or homemade recipe is below)
- ¼ cup blackberry curd (Store bought or homemade recipe is below)
- Yellow and purple gel food coloring (optional)
- Fresh blackberries for garnish
- Preheat oven to 350 degrees. Line 2 large cookie sheets with parchment paper and set aside.
- In a small bowl, mix sour cream and baking soda until combined. Set aside.
- In a large bowl, whisk together flour, sugar, baking powder and salt. Cut in the butter using 2 knives in a crisscross fashion, or a pastry blender if you have one, until butter is incorporated through the mixture and is the size of peas.
- Add the egg to the sour cream mixture. Add the sour cream mixture to the dry mixture. It will be a bit dry. Mix with clean hands. The heat from your hands will allow the mixture to come together to combine. If needed, add a little milk until combined. You do not want a gluey dough though so stick to the drier side.
- Roll dough out until 1 inch thick. I used a biscuit cutter about the diameter of the molds I was using for this to make the dough uniform (a fun cast iron pan with cavities in the shape of roses – I’ve been dying to use this pan!) Alternately, you can leave them the shape of the biscuits you just cut out.
- Move scones onto the parchment-lined cookie sheets and place in the freezer for 10 minutes* and then transfer to the oven and bake for 15-20 minutes.
- While scones are in the freezer and while baking, prepare the lemon blackberry whipped cream. In the bowl of a stand mixture, add whipping cream and powdered sugar and beat until stiff peaks form. Scoop out half the whipped cream to a bowl and set aside. In the stand mixing bowl, add the lemon curd and beat until fully incorporated. To the bowl with the other half of the whipped cream, add the blackberry curd and mix until combined. If you want a deeper color of the lemon and blackberry, add a very small amount of yellow and purple food coloring to the bowls and mix until completed incorporated.
- To create the lemon blackberry swirl, lay out a piece of plastic wrap and spoon lemon cream in a thin rectangular line. Then, spoon the blackberry cream right next to the lemon cream in the same rectangular shape. Roll up the plastic wrap length-wise and place into a pastry bag fitted with your choice of tip. I used a Wilton 1M. Place in the refrigerator until ready to pipe.
- To assemble: After the scones have completely cooled, slice each scone in half and pipe a swirl of the lemon blackberry cream on the bottom half of the scone. Top with the other half and pipe a small swirl on the top of the scone. Place a blackberry on top of the swirl.
* You want the butter to stay really cold so the steam will release while baking and create pockets within the dough.
Makes about 1 cup
- 4 large egg yolks
- 3/4 cup granulated sugar
- Juice of 2 freshly squeezed lemons
- Pinch of salt
- 1 ½ teaspoons grated lemon zest
- 1/4 cup (1/2 stick) chilled, unsalted butter, cut into pieces
- Simmer an inch of water on the bottom of a double boiler. To the top bowl of the double boiler, whisk yolks and sugar vigorously until smooth and well blended; about a minute. Add lemon juice and salt and whisk until smooth.
- Once water begins to simmer, reduce heat to low and place bowl of yolks on the top of the double boiler and whisk mixture constantly for about 20 minutes. Mixture will change to an opaque light yellow color and will begin to coat the back of a spoon. Don’t allow the mixture to boil or it will curdle.
- Remove from heat and mix in lemon zest. Add butter gradually, one piece at a time, until each piece has melted before adding the next. This is an optional step, but you can strain the lemon curd by pressing it through a sieve with the back of a spatula to remove the zest and any curdled egg. Allow curd to cool and place a layer of plastic wrap directly over mixture to prevent a ‘skin’ from forming. Store in an airtight container in the refrigerator up to 2 weeks or freeze up to 2-3 months. The leftover lemon curd in this recipe makes a great condiment for many breakfast items.
Makes about ½ a cup
- 1/2 cup fresh or frozen blackberries
- 1 ½ teaspoons lemon juice
- 1/4 cup granulated sugar
- 2 Tablespoons butter
- 1 egg, beaten
- In a small pan over medium-low heat, add blackberries and lemon juice. Simmer for about 10 minutes until blackberries begin to release their juices. To help this process along, mash blackberries again pan with the back of a spoon or fork.
- Strain blackberries with a sieve into a bowl to remove seeds then transfer seed-less liquid back to the pan and add the sugar and butter. Heat on the lowest setting until they have dissolved.
- Turn up the heat slightly and vigorously whisk in the beaten egg for about a minute. Mixture will begin to thicken and coat the back of the spoon (it will thicken more while cooling).
- Allow curd to cool and place a layer of plastic wrap directly over mixture to prevent a ‘skin’ from forming. Store in an-airtight container in the refrigerator up to 2 weeks or freeze up to 2-3 months. The leftover blackberry curd in this recipe makes a great condiment for many breakfast items.