Blackberry Lemon Scones

Preparation

Step 1
Preheat the oven to 400°F. Line a baking sheet with parchment paper.

Step 2
Cut the butter into ½-inch cubes, then return it to the fridge to stay cold.

Step 3
In a small bowl, combine the milk and one tablespoon of lemon juice. Allow this to sit and curdle for 10 minutes, while you prepare the dry ingredients.

Step 4
In a large mixing bowl, whisk together the lemon zest, sugar, flour, baking powder, salt, and cinnamon.

Step 5
Toss the cold butter cubes in the flour mixture. Use your index finger and your thumb to squish, flatten, and break apart the butter cubes, until it looks like thick, small cornflakes.

Step 6
Add your milk + lemon juice mixture into the dry ingredients, and mix with a spoon until it forms a crumbly, shaggy dough.

Step 7
Gently fold the frozen blackberries into the dough.

Step 8
On a lightly floured surface, press the dough into a large flat round, about 1 to 1½ inches thick.

Step 9
Slice the dough round into 8 equal triangular pieces. Transfer the pieces to your prepared baking sheet.

Step 10
Bake for 18 to 20 minutes, until the scones are golden.

Step 11
While the scones are baking, prepare the glaze. In a small bowl, whisk the powdered sugar, lemon juice, lemon zest and salt until it’s smooth and creamy.

Step 12
Once the scones come out of the oven, allow them to cool for 10 minutes, then drizzle the glaze on top. Enjoy!