The Best Blackberry Scones

Delicious and simple to make! As suggested in another review, I substituted 1 cup of whole wheat flour for 1 cup of all-purpose flour to make the recipe a bit healthier. Otherwise I made it as directed, and the results were wonderful!

These are so very delicious! I had some BEAUTIFUL blackberries from the farmer's market to use, and DH requested scones. I don't consider myself a good scone maker, but this was easy to follow. The only difficulty I had was with the kneading; my dough was too wet. This could be b/c I used powdered buttermilk. The final product was wonderful though, and is definitely a keeper. I did sub 1/2 ww flour to give them a bit more "tooth", just based on personal preference. Thanks for posting, loveleesmile!

Sorry we didn't care for these

just made these(still warm)---used white lily self rising flour so adjusted the leavening accordingly--the texture was very light--next time will add some WW flour--needed almost another 1/2 cup of buttermilk to come together but will make again with whatever berries are on hand

these were delish - we absolutely loved them! <br/>changes i made:<br/>i didn't have flour, so i used pancake mix (-4Tbsp) and left out the baking powder/soda. <br/>i also had really sweet blackberries, so i cut the sugar down to 1/4 cup. <br/>i didn't have buttermilk, so i added a Tbsp vinegar to 1 cup milk and let stand on the counter for 15 minutes. i only added about 7/8 cup milk in the bowl.<br/>they were still too wet to roll, so i just put heaping spoonfuls onto a baking stone and sprinkled a pinch of sugar on top. <br/>they did spread out a bit, and were more like a huge soft warm blackberry cookie when done! <br/>EVERYONE ASKED FOR MORE!!