BLACKBERRY & BRIE SCONES
Prep time
20 mins
Cook time
12 mins
Total time
32 mins
Moist buttermilk scones packed with blackberries and melty Brie cheese.
Author: Denise
Serves: 8-10
Ingredients
- 2 cups all-purpose flour {250g or fluffed, spooned & leveled}
- ⅓ cup sugar {67g}
- 1 tablespoon baking powder
- ½ teaspoon salt
- ½ cup cold unsalted butter, cut into small pieces
- ½ cup coarsely chopped walnuts
- ½ pint blackberries cut in half {approx 1 cup}
- ¾ cup + 2 tbsp buttermilk {plus extra for brushing tops}
- 130g brie cheese, rind removed and cut into ½ inch cubes
Instructions
- Put brie in the freezer for 10 or so minutes.
- Pre-heat oven to 450 F.
- In a large bowl, combine flour, sugar, baking powder, and salt.
- Cut the butter into the flour mixture, and mix with a pastry tool until butter is small and crumbly.
- Gently fold in the blackberries and walnuts.
- Add the ¾ cup + 2 tbsp buttermilk and mix until just combined {be gentle}.
- Pat dough into 2 or 3-inch rounds and arrange on parchment or silicone lined baking sheets. Brush tops with a little extra buttermilk.
- Bake for 10 minutes.
- While scones are baking, remove brie from freezer, cut rinds off, and cut into ½ inch pieces.
- Remove scones from oven and form a depression in the tops using the back of a wooden spoon. Press a few squares of brie into each depression.
- Return to oven and bake for 2-3 more minutes until brie is melted, and scones are lightly golden.
- Allow to cool a few minutes on baking sheet until transferring to a wire rack to cool completely.
- Bake
Notes
Keep an eye on the brie so it doesn't completely run off the tops of the scones. Mine was perfect after 2 minutes of baking.
Make sure to keep butter cold. Mix dough just prior to baking.
Make sure to keep butter cold. Mix dough just prior to baking.
