These mini scones are the perfect little baking project to make with the kids out of school this week. They are no more difficult than biscuits, but they seem festive and fancy. I love using frozen blackberries for these, as they are much cheaper and the flavor is great.

Mini Blackberry Scones

Ingredients

3 Tablespoons cold butter

1 cup all purpose flour

1 1/2 teaspoons baking powder

1/4 teaspoon salt

1/4 cup sugar

1 cup blackberries (frozen)

1/4 cup heavy cream

1/4 cup powdered sugar

2 teaspoons heavy cream

Instructions

1. Preheat oven to 425*F.
2. Line a sheet pan or cookie sheet with parchment paper or a silicone baking mat.
3. Slice your butter into small cubes. Put them on a small plate and place them back in the fridge while you measure your dry ingredients.
4. To a large mixing bowl, add flour, baking powder, salt, and sugar. Stir to combine.
5. Add your cold butter and cut it in with a pastry cutter or use two forks to squish the butter into the flour until it looks like sand. You can also use your fingers to rub the butter into the flour mixture, but try not to melt the butter too much with your warm hands.
6. Add your blackberries and gently toss to coat them in the flour/butter mixture.
7. Add your cream to your flour mixture and gently mix until your dough starts to stick together.
8. Pat your dough into a flat circle shape (disc) in your large bowl. If there isn’t enough room in your bowl, dump your dough out onto a large cutting board.
9. Use a bench scraper or a knife to cut your scone dough into 8 wedges (pie piece shapes).
10. Spread out your scones on your sheet pan and bake for 15 minutes or until the top of your scone is a light brown in places.
11. Stir together 1/4 cup powdered sugar and 2 teaspoons heavy cream to make a glaze. You want your glaze to move and drip like honey. If it is too thick, add more cream. If it seems to thin, add more powdered sugar.
12. Once your scones are mostly cooled, drizzle with glaze in a zig zag pattern.

Notes:

• If you feel like cutting in the butter took too long and your butter has softened too much, stick your dough back in the fridge for 5 minutes before you carry on.
• Store scones in the fridge in an airtight container for 3-5 days. They never last this long in my house!
• Use most any frozen berry you have on hand. Cherries would also be delicious.