A delicious Christmas treat for both adults and kids, the ideal chocolate gingerbread cookie recipe. Layer between wax paper and store in an airtight container.
| Prep Time: | 15 mins |
| Cook Time: | 15 mins |
| Total Time: | 30 mins |
| Servings: | 6 |
| Yield: | 6 large scones |
Ingredients
- 2 cups all-purpose flour
- 3 tablespoons white sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- ½ teaspoon ground ginger
- 5 tablespoons cold unsalted butter, cut into 1/4-inch pieces
- 1 cup blackberries
- 1 cup heavy cream
- 2 tablespoons turbinado sugar, or as needed
Instructions
- Preheat the oven to 425 degrees F (220 degrees C).
- Whisk flour, sugar, baking powder, salt, and ginger together in a large bowl. Cut in butter with a pastry blender. Fold blackberries into the flour mixture gently. Add heavy cream and mix until batter just comes together, so berries don’t get too mashed.
- Form dough into 6 large scones. Sprinkle with turbinado sugar and place on a baking sheet.
- Bake in the preheated oven until scones are browned on top, 15 to 20 minutes.
Nutrition Facts
| Calories | 425 kcal |
| Carbohydrate | 46 g |
| Cholesterol | 80 mg |
| Dietary Fiber | 2 g |
| Protein | 6 g |
| Saturated Fat | 15 g |
| Sodium | 381 mg |
| Sugars | 11 g |
| Fat | 25 g |
| Unsaturated Fat | 0 g |
Reviews
These scones are absolutely delicious! The ginger isn’t very predominate, so if you’re wanting that to stand out more, I’d probably add 1-1 1/2 tsps of the ground ginger. My only issue with these was that the dough was a pain to mix together. Trying to incorporate the cream with the dry ingredients and berries wasn’t particularly easy (and the berries got mushed a bit because of it); but I’d be willing to see if switching up the mixing process would make it easier. After finally getting the dough to form, I simply patted it out into an 8 or 9 inch circle, then cut into 8 scones from there. I think only cutting 6 scones would’ve made them too large. Regardless, these are so tasty: not to sweet, buttery, flaky, and very blackberry forward. I will be making these again–thank you!