Blackberry Maple Scones
Maple isn’t just a fall flavor in the Smokies. For years, late winter and early spring meant sugaring season, when cold nights and warmer days sent the sap flowing through the maple trees. In fact, the Sugarlands area of Great Smoky Mountains National Park got its name from the maple sugaring that once took place there.
These Blackberry Maple Scones bring those Smoky Mountain flavors together with Old Mill Maple Crystals, Tennessee Blackberry Preserves, and buttery layers of tender scone. Fresh blackberries make them even better when they’re in season.
Blackberry Maple Scones
Yield: 8
Ingredients
- 2 ½ cups The Old Mill Miller’s Choice Self-Rising Flour + more for rolling
- ¼ teaspoon salt
- ½ teaspoon baking soda
- 2 tablespoons granulated sugar
- 2 tablespoons The Old Mill Maple Crystals
- 6 tablespoons Unsalted Irish Butter, cold and cubed
- ½ cup full fat sour cream
- ½ cup half & half + more for brushing the tops
- 1 large egg
- 3 tablespoons The Old Mill Tennessee Blackberry Preserves
- ½ cup fresh blackberries (optional)
Instructions
- Preheat your oven to 400 degrees.
- In the bowl of your stand mixer or a large bowl with a handmixer, combine the flour, salt, baking soda, sugar, and maple crystals. Add in the butter and mix until it resembles coarse cornmeal. Add in the sour cream, half & half, and the egg. Mix until a dough forms.
- Flour your surface well and scrape the dough out. With floured hands or a floured rolling pin, shape into a rectangle about 1 inch thick. Spread 1 tablespoon of the preserves onto the left 3rd of the dough and 1 tablespoon on the right 3rd of the dough. Sprinkle with ¼ cup of the fresh blackberries. Fold the left onto the middle, then the right onto the middle. Press or roll out to about 1 inch thick. Spread the remaining tablespoon of preserves on half and sprinkle with the remaining blackberries. Fold the plain half over and shape it into a rectangle that’s 6 inches by 12 inches.
- With a knife or a bench scraper, cut the rectangle in half so you have 2 squares. Then cut the squares in half. Then cut each piece diagonally so you have 8 triangles. Place on a parchment lined baking sheet and bake for 22-25 minutes.
- To serve, you can make a simple glaze with ½ cup of powdered sugar and 4-5 tablspoons of half & half. Drizzle over the tops before serving.