I was given the sweetest tea set for my birthday from one of my factory contacts in Taiwan.  It came with six tiny tea cups which clearly implied Tea Party.  And that’s when I decided to make scones.  Lemony Thyme & Blackberry Scones. 

Scones are as easy to make as muffins with just as many flavor/ingredient possibilities.  Here’s a quick step-by-step on making scones.

As always, gather all your ingredients.  We keep sticks of butter in the freezer.  If you don’t pop one in for 30 minutes before you begin.

The dry ingredients are whisked together before the cubed butter is blended in with a pastry cutter.  The mixture will become coarse and crumbly.

I recently learned this tip on zesting.  Keep your zester on top of your lemon as shown.  All of the zest will be captured in the zester.  Brilliant.

Gently add your blackberries, lemon zest and lemony thyme (or your favorite flavor boosters) to the crumbled flour/butter mixture, then make a well in the center.  Add in your liquid ingredients and stir until just moistened.  The mixture will still be a bit crumbly.  (I just caught myself speaking with a British accent.  Crumbly.)

Pour the mixture onto a floured surface and knead gently until the mixture comes together (7-8 times).  The edges will still be…say it with me…crumbly.  Oh and yes, no matter how hard you try some of the blackberries will burst.  Character.

Transfer to a parchment lined baking sheet and form into a circle about 3/4-inch thick.  It’s okay if the edges aren’t smooth.  That adds more character.

Cut into 8 wedges and separate them slightly.  They won’t spread out much during baking.  Brush tops lightly with cream, then sprinkle with fine sugar.  Into a 400 degree oven for 15 – 18 minutes, or until golden brown on tops.

Scones are not overly sweet on their own so I like to add a little glaze.  In this case a simple combination of confectioners sugar and fresh lemon juice did the trick.  Transfer the warm scones to a rack over a sheet pan, then drizzle liberally with lemon glaze.  These Lemony Thyme & Blackberry Scones were the perfect Sunday Brunch addition.

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Lemony Thyme & Blackberry Scones

Prep Time 10 minutes minutes

Cook Time 18 minutes minutes

Total Time 28 minutes minutes

Servings 8

Author Libby with Lemony Thyme

Ingredients

For the scones…

• 2 1/2 cups all-purpose flour
• 3 Tbl. sugar
• 1 Tbl. baking powder
• 1/4 tsp. table salt
• 8 Tbl. butter frozen & cubed
• zest from one lemon
• 2-3 lemony thyme sprigs leaves only, minced (about 1 Tbl.)
• 3/4 cup fresh blackberries
• 1/2 cup cream
• 2 eggs

For topping…

• 2 Tbl. cream
• 2 Tbl. fine sugar

For the lemon glaze…

• 1 cup confectioners sugar
• 2 Tbl. fresh lemon juice

Instructions

For the scones…

• Preheat oven to 400 degrees.
• In a medium bowl whisk together the flour, sugar, baking powder and salt. Add in cubed butter and with a pastry blender combine until mixture is coarse and crumbly. Gently fold in the blackberries, lemon zest, and lemony thyme. Make a well in the center and reserve.
• In a small bowl whisk together cream and eggs. Pour into the flour mixture and stir until moistened.
• Pour out onto a well floured surface and gently knead just until mixture comes together, about 7-8 times. It will still be crumbly around the edges.
• Transfer to a parchment lined baking sheet and form into a circle about 3/4-inch thick. Cut into 8 wedges and separate them slightly. Brush with cream and sprinkle with sugar. Bake for 15 – 18 minutes or until golden brown. Transfer to a rack to cool.

For the lemon glaze…

• Whisk together the confectioners sugar and lemon. Drizzle liberally over warm scones.

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Blackberry Margaritas

When the blackberries are in season and look this good, I’m hunting recipes to make.  This Margarita recipe from Cooking Light was just what I was looking for.  Just so happens it makes four two…so I recommend inviting a friend, like I did.

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Blackberry Margarita

Cuisine Cocktail

Servings 4

Author Cooking Light, June 2011

Ingredients

• 1 1/2 Tbl. granulated sugar
• 1/2 tsp. kosher salt
• 1 lime
• 1 cup water
• 1/2 cup sugar
• 1 cup tequila
• 3/4 cup Grand Marnier
• 2/3 cup fresh lime juice
• 12 oz. fresh blackberries

Instructions

• Combine water and 1/2 cup sugar in a microwave-safe glass measuring cup. Microwave at HIGH 2 1/2 minutes, stirring to dissolve sugar; cool.
• Combine syrup, tequila, Grand Marnier, fresh lime juice, and blackberries in a blender; process until smooth.
• Strain mixture through a cheesecloth-lined sieve over a pitcher; discard solids.
• Combine 1 1/2 tablespoons granulated sugar and kosher salt in a dish. Cut lime into wedges; rub rims of 4 glasses with lime wedge. Dip rims of glasses in salt/sugar mixture. Serve margaritas over ice. Garnish with fresh blackberries and lime wedges.

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Wait this is a Blackberry Buttermilk Cobbler post. 

Sorry. 

I really need to make a cake so I at least have one on the pages of Lemony Thyme.

“I’d prefer pie over cake any day.”  Wait.  What?!  Pie?  Does anyone actually prefer pie over cake?  “Actually….cobbler would be my dessert of choice.  Blackberry Cobbler.”

That was the inspiration for this Blackberry Buttermilk Cobbler post.  I read a bazillion cobbler recipes, settled on a plan, baked it into heaven, opened a tub of ice cream, dug out two spoons, and set it down between us.  Let’s see about this Cobbler vs. Cake.

Clearer minds prevailed.  I hadn’t pictured it.  Probably ought to show it scooped into a dish all pretty like.  

Once pictured, we stood at the counter, spoons in hand, and agreed wholeheartedly that Blackberry Buttermilk Cobbler will give a fine cake a run for it’s money…most days.  Who knew?

Don’t forget to follow us @LemonyThyme on Instagram and Facebook! And check out our latest TikTok videos and Pinterest boards too!

All my best,
xo Libby

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Blackberry Buttermilk Cobbler {Who Knew?}

Course Dessert

Prep Time 5 minutes minutes

Cook Time 55 minutes minutes

Total Time 1 hour hour

Servings 4

Author adapted from Ree Drummond, inspired by B.

Ingredients

• 1 1/4 cups plus 2 Tbl. sugar
• 1/4 tsp. cinnamon
• 1 cup self-rising flour
• 1 cup buttermilk shaken well
• 1 tsp. vanilla
• 4 Tbl. butter melted
• 2 cups fresh or frozen blackberries
• 2 Tbl. cinnamon-sugar for dusting
• Ice cream or whipped cream for serving

Instructions

• Preheat oven to 350 degrees. Butter a 2-Qt. baking dish.
• In a medium bowl whisk together 1 cup of sugar, cinnamon, flour, buttermilk, and vanilla. Then add in melted butter.
• Pour the buttermilk mixture into the baking dish. Sprinkle the blackberries in a single layer over the batter. Dust the berries with 1/4 cup of sugar. Bake 40 minutes then sprinkle with cinnamon-sugar. Continue baking an additional 10 – 15 minutes until bubbly and golden brown.
• Allow to rest or not. Serve with vanilla ice cream or whipped cream.

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I am loving my new star ingredients from Oli+Ve, Blackberry Ginger Balsamic Vinegar.  In fact I’ll be back for refills this weekend.  Whenever I have the opportunity to cook for a group, small or large, I love to try something new.  It’s risky (if it flops) but measuring the mmmm mmm good tells you best whether it’s a keeper or history.

Today, I created Orzo Salad with Peppercorn & Balsamic Poached Pears.  I tossed cooled orzo in lemon oil with a little salt & pepper.  Added fresh spinach, watercress, scallions, blackberries, sliced almonds, fresh lemony thyme leaves and peppercorn & balsamic poached pears.  Drizzled all ingredients with Lemon Blackberry Vinaigrette.  I think they liked it.  That makes me happy.

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