It’s been way WAY waaeee too long since my last post. So I’d like to make it up to you with these blackberry sour cream scones with maple vanilla glaze. They’re soft, slightly buttery with a warm biscuity texture, loaded with sweet blackberries, then drizzled with a maple vanilla glaze that you might want to just smear all over your face. Absence makes the heart grow fonder, right?
Anyone still reading this blog? Have I wooed you back with these scones? Hulloooo….
Last month I was all about seizing the summer day with an amazing popsicle, some goats, and a kiddy slide, when it hit me like a cast iron frying pan that it was August. Whaaa WHAT?! My neck was about to whiplash from the summer double take. But instead I looked summer in the eye and said, “I’M OUTTA HERE!!” Time to step away from the kitchen, my computer, and head out the door with my sunglasses, swimsuit, and running shoes. And I left my in-laws house. For like a month. And it was aaaawesome!!!! (Side note -> Yep, we’re still living with my hubby’s parents, but walls on our new house began to go up this week! Double oven here I come!)
The vacationpalooza began with a road trip to see dear friends in Eastern Washington followed by a caravan trip to Priest Lake in Northern Idaho. Priest Lake made me realize I need to figure out how to get more lake time in my life during the summer. Beautiful, quiet (at least when the kiddos were sleeping), and soul rejuvenating.
Then back to Portlandia in time to throw on my running shoes and conquer the “Mother of All Relays” where my teammates lovingly bestowed me with the nickname Puke & Rally, which I’d tell you all about but I just can’t on a food blog. It doesn’t make for appetizing conversation. But I did finish the race. I finished EVERY. SINGLE. LEG. that I was responsible for, and I have no shame in saying that I fully 100% earned that medal. And yes, I did proudly wear it out to dinner the following night with my hubby and kidlets like I had just won an Olympic gold. No shame at all.
August was then finished out by sending the kiddos off to a week long vacay with my parents while I recouped just long enough from the first part of my running relay nickname before dashing out the door again with my hubby for a date night at Five Pines Lodge in Sisters, Oregon (check them out for a seriously romantic getaway) followed by an annual reunion with college friends while rafting the Deschutes River in Central Oregon.
And now I’m back. Miss me??
And just like that the end of summer is quickly coming to a close, school is back in session, leaves are already beginning to drift to the ground, and my swimsuit is packed away until next summer. I honestly lament this time of year a bit. Summer is my thing. Fall is beautiful in it’s own way and autumn soups and stews and warm cozy things are nice, but summer…I’ll miss you. Sigh…
Okay, I’m over it. Here’s to looking on the bright side, even if the sun is hiding behind the clouds. Bright side = blackberry sour cream scones with maple vanilla glaze. The glaze is totally optional and these scones are delightful without it (but more delightful with it!), so I suggest trying them at least once with the glaze.
For the hubs and I, scones are a Saturday treat symbolizing a lazy weekend morning, which seem to have become a luxury as our kiddos grow older. Saturdays without kiddo swim lessons, some kind of get together, or just general to-do’s are becoming difficult to acquire. I love all the fun weekends bring but I also love the slowness of an occasional unscheduled Saturday. Especially if it involves scones.
And because I’m not quite ready to fully loosen my grip on summer (I lied, I’m not totally over it) I saved some blackberries in my freezer just for the occasion. Any type of berry from your summer harvest, assuming you saved a stash of them in your freezer, will work for these scones. You still have time to snatch some berries at your local grocery store too (at least if you live in the PNW, do you have berries where you are?). Blueberries, raspberries, strawberries or even huckleberries would be delish!
So how boutz a lazy Saturday morning with these blackberry sour cream scones, a cuppa something warm and tasty (me+chai=bliss), maybe a good book, or just chillin’ with the people you love. Sounds like the perfect way to welcome in these fall weekends. Okay summer, maybe I am over you. At least until next year.
If you try this recipe, tell me about it! I’d love to hear from you so leave a comment, give it a rating, and tag a picture #passmesometasty on Instagram! I wanna see! ❤Print
Blackberry Sour Cream Scones with Maple Vanilla Glaze
A soft, slightly buttery scone with a warm biscuity texture, loaded with sweet blackberries, and drizzled with a maple vanilla glaze.
- Prep Time: 15 mins
- Cook Time: 20 mins
- Total Time: 35 minutes
- Yield: 8 - 10 scones (depends on how big you feel like making them!)
- 1 1/2 cups Bob’s Red Mill Gluten Free 1-to-1 Baking Flour (or you can use regular all-purpose flour)
- 1/2 cup Bob’s Red Mill Gluten Free Oat Flour (or you can use regular oat flour or even grind your own oats by pulsing in a food processor until they are ground into a fine flour-like consistency)
- 3 Tbs brown sugar
- 1 Tbs baking powder
- 1/2 tsp salt
- 1/4 tsp nutmeg
- 1 Tbs finely grated lemon skin
- 1 stick of frozen unsalted butter, grated (*see note below)
- 1 egg
- 1/2 tsp vanilla
- 1/2 cup sour cream
- 1/4 cup + 3 Tbs whole milk
- 1 1/2 cups frozen blackberries or berries of choice (*see note below)
Maple Vanilla Glaze
- Preheat the oven to 400 degrees.
- In a large bowl, combine the flour, oat flour, brown sugar, baking powder, salt, nutmeg and lemon peel with a whisk.
- Add the frozen grated butter.
- Gently stir this mixture with a fork until combined.
- In a separate bowl, whisk together the egg, vanilla, sour cream, and whole milk.
- Slowly pour the liquid mixture into the flour mixture and gently combine it with a fork just until it begins to come together. Be careful not to over mix the batter.
- Carefully fold the frozen berries in.
- Turn dough out onto a floured surface.
- Roll dough out 1 inch thick and cut into biscuit sized rounds and place on a parchment lined baking sheet. You could also roll it into a 1 inch thick round and with a sharp knife cut it into 8 triangles for a more traditional scone shape.
- Bake for 15-20 minutes, or until lightly browned on top. (again cooking time really depends on how big you make them, so keep on eye on them!)
- Let the scones cool slightly and then drizzle with the maple vanilla glaze (see below).
Maple Vanilla Glaze
- Melt the butter in a small saucepan over low heat. Stir in the powdered sugar (it will get kind of clumpy). Add the maple syrup, vanilla and milk and whisk until smooth. When the glaze is smooth and runny, remove from heat and top each scone with a drizzle. The glaze should set right away. Eat! (And then have seconds!)
To grate the frozen butter just use the same type of grater you would use for cheese or the grater attachment on your food processor.
If you are using fresh berries spread them flat on a baking sheet and place in the freezer for a few minutes, this will help to avoid smashing them when you fold them into the batter.
Nutritional information does not include the maple vanilla glaze since that is optional. I’ll be optioning to eat it though!
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