Yield: 10 large scones
1 pkg. Carolyn's Farm Kitchen Buttermilk Fruit Scone Mix
1 ½ c. blackberries, washed & dried thoroughly
2 c. confectioner’s sugar
¼ c. pure maple syrup
Whole milk as needed
Preheat the oven to 400. Prepare scone mix as directed. Transfer the dough onto a lightly floured surface and press into a large round disc, approximately 1” in thickness. Place the disc on a parchment-lined pan and freeze for 10-15 minutes to chill (leaving the floured surface to use again).
Remove the dough from the freezer and divide evenly in half, and then each half into 5 even wedges, for a total of 10 large scones. Use a paring knife to make a slice through each scone, starting at the point and slicing in half horizontally through the center but leaving the back hinge attached. Carefully lift the point, place 3-4 blackberries inside each scone and lay dough back over the top. Place the scones on a greased, parchment-lined baking sheet and bake for 12-14 minutes or until the dough is cooked through. Remove from the oven and cool slightly before drizzling with maple glaze.
Glaze: In a small bowl whisk together the confectioner’s sugar and maple syrup until completely smooth. Add a few drops of milk as needed for desired consistency (the icing should just be thin enough to drip slowly off of a spoon). Drizzle the glaze generously over scones and let set before serving.