Blackberry-Stuffed Scones (using our Buttermilk Fruit Scone Mix)

Blackberry-Stuffed Scones (using our Buttermilk Fruit Scone Mix)

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.

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