Lemon Glazed Blackberry & Apple Scones

These Lemon Glazed Blackberry & Apples Scones are utterly delicious and are packed with seasonal blackberries and apples.

Seasonal Hedgerow and Orchard Harvest

These Lemon Glazed Blackberry & Apples Scones are utterly delicious and are packed with seasonal apples and blackberries. Topped with a tangy lemon glaze and toasted almonds, they are fabulous when served warm with butter, jam and clotted cream. They make a fabulous change to dried fruit scones I usually make for afternoon tea, and are very easy to make too.

You can also reheat these Lemon Glazed Blackberry & Apple Scones the next day and serve them “pudding” style with ice cream, custard or cream. For a lighter crumb and texture, use buttermilk or plain yogurt. If you’re not keen on them being too purple, then reduce the amount of blackberries or use frozen ones when mixing them in to the scone dough.

I love this time of year, it’s the end of summer I know, but it’s such a rich season with so much fruit (and vegetables) to harvest, both in the garden and the surrounding countryside. We have a small orchard in the back garden, with six apple trees, a cherry tree and three plum trees. Andf with the high winds we’ve been experiencing lately, there are plenty of windfalls.

The apples are JUST about a week away from being ripe enough to eat, so any windfalls are perfect for pies, crumbles, chutney and for today’s scones. It’s tempting to make jam or jelly with the brambles, but, just for a change I decided to create a new sweet scone recipe for today’s Sunday Tea Time table. Eh voila! I’m sharing this recipe for Lemon Glazed Blackberry & Apple Scones today, just in time for tea.

Sunday Tea Time Menu Ideas

As it IS Sunday, I am going to share a few menu ideas for the perfect Sunday Tea Time, including today’s recipe for Lemon Glazed Blackberry & Apple Scones naturally. I think Sunday’s are made for fruit cakes, sandwiches, scones, pickles, stuff on toast and a big pot of tea. If like me you have noticed a drop in temperatures lately, along with windy days, then why not “take tea” by the fire.

• Welsh Rarebit on Crumpets
• Yorkshire Potted Ham
• Easy Cheesy Puff Pastry Sausage Rolls
• Smoked Haddock Spread with Sourdough Toast
• Easy Three Ingredient Sourdough Crumpets
• Egg & Bacon Flan

• Yorkshire Teacakes Recipe
• YORKSHIRE STICKY FRUIT BUNS – SOURDOUGH
• Overnight Country Fruit Bread
• Mum’s Date Slice
• Drop Scones (Scotch Pancakes)
• Coffee Walnut Cake

More FABULOUS SEASONAL BLACKBERRY RECIPES

Step-by-Step Method for Lemon Glazed Blackberry & Apple Scones

I’ve shared the step-by-step process method below, how to make my latest recipe for Lemon Glazed Blackberry & Apple Scones. The printable recipe card is at THE END OF THIS POST.

•  Sift together the flour, salt and baking powder into a bowl and add the sugar and butter. Rub in the butter until the mixture resembles fine breadcrumbs.
• Add the apple and blackberries, mixing gently to avoid the blackberries “bleeding” into the mixture.
•  Gradually mix in the egg and buttermilk mixture to make a dough, saving any excess to glaze the tops of the scones.
• Roll out the dough to about 1/2″ thick on a floured board, then cut out 2″ (5cms) rounds with a plain or fluted cutter, kneading and re-rolling the dough until it is all used up. The dough WILL be sticky, so you will need to flour your hands regularly.

• Arrange scones on a greased baking tray, or a paper lined baking tray. Bake in the oven at 220°C (450°F) mark 7 for 10 to 15 minutes, until well risen and lightly golden.
• Meanwhile, make the lemon glaze by adding the lemon juice to the icing sugar until you have a thick but runny icing.
• Cool the scones on a wire rack and drizzle the lemon glaze over the scones. Scatter the toasted flaked almonds over the wet glaze. Allow the glaze the “harden” before serving.
• Split the scones and fill with butter, jam and fresh cream or clotted cream.

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I hope you enjoy today’s recipe for Lemon Glazed Blackberry & Apples Scones if you make them, and PLEASE do let me know by leaving a comment below. Have a wonderful Sunday, Karen

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