Friday Foraged Recipe #1 | Blackberry Cream and Lemon Scones

Time: 35 minutes (+ foraging!)

Makes: 16 small(ish) scones

The first pick of the season from the local hedgerow

The first pick of the season from the local hedgerow


2 cups of flour

3 tsp of baking powder

½ tsp of salt

½ cup of sugar

2 cups of blackberries

6 tbsp of cold butter, cut into small chunks

½ a cup of single cream


For the top:

½ a cup of icing sugar

4 tsp of single cream

1 Lemon, zested

3 tbsp of golden sugar


How to:

1. Preheat your oven to 220

2. Get your topping of sugar and lemon zest, mix together and leave to the side (it's handy to do this first so it is as dry as possible)

3. Get a big old bowl and mix together your sifted flour, baking powder, salt and sugar

4. Add in the butter and using your fingers mix the ingredients together till its a powdered consistency- then chuck in the blackberries

5. Pour the cream into the bowl and mix the ingredients, using your hands, until a dough begins to form. Add more flour or cream till you have a good dough consistency

6. Pop some flour on to your work surface and divide your dough into two round balls. Flatten these balls to around an inch thick (depending on the size you fancy your scones). Cut these circles into eight wedges

7. Grab enough baking paper to cover a baking tray and place your scones on the tray- pop them in the oven for 15-20 minutes, keeping an eye on them, until they are a golden colour

8. Once your scones are out the oven and cool, mix together your topping cream and icing sugar and using a teaspoon or piping bag drizzle the glaze over the scones

9. Now sprinkle over the lemon sugar and put the kettle on. Bob's your uncle

Blackberry cream and lemon scones

Blackberry cream and lemon scones