Blackberry Scones with Walnuts & Brie

These tender, buttery blackberry scones are loaded with sweet blackberries, crunchy walnuts and creamy brie. So easy to make, and the perfect brunch or snack!

Have you ever visit a place and then fantasized about running away from your current life and living there?

Well that kind of happened last week.

I dreamed that Ben, Kai and I lived in this amazing place they call Vancouver Island. Where the air smells like the ocean and blackberries grow wild. A place where snowfall is rare and the temperatures rarely dip below zero. I want to live there!

Then you snap back to reality and realize that you are mid-way almost done your PhD. You have bought a house. You have a child. OMG did I put down roots?! How did that happen?

Well. For now, I am going to have to settle for blackberries in these blackberry scones with walnuts and brie. It will have to do.

To be perfectly fair, this is not the first time I have fantasized about moving away and starting fresh...I'm pretty sure I did it when we visited Thailand...I definitely did it when we visited Brazil...and I actually did it when I visited Australia.

I turned my vacation into a stay-cation...almost 2 years. I went for school. Renewed my Visa and lived/worked in Melbourne. Traveled, traveled, traveled. Met Ben and dragged him back to Canada...only because my Visa had expired again!

But if there is any consolation that I won't be running away to Vancouver Island in the next year or so...it's these blackberry scones.

I have always had the impression that scones were dry, crumbly, and all-together lacking of flavor. Until I stumbled upon this scone recipe.

It is so simple, and so tasty! The scones are anything but dry, with a slightly crisp outer layer, and a tender, delicious, ever-so-slightly-sweet inside. I used this base last summer when I made my Peach & Brown Sugar Scones with White Chocolate. Holy guacamole, those were the best scones I'd even had.

Until now!

I think...I mean, it's really hard to say which was better without having a scone-off.

But these blackberry scones with walnuts & brie are goooood.

Are you thinking: blackberries and cheese? No thanks. But guys, it's BRIE. I repeat: BRIE!!

Fruit and brie go together so amazingly well, and blackberries are no exception...I threw in some walnuts for some crunch, but pretty well left the rest alone. These flavors really didn't need any help.

So: crunchy walnuts, sweet blackberries and creamy brie in the form of one tender, buttery and delicious scone. YesPlease.

Did you make this? Tag me on social @sweetpeasandsaffron and be sure to leave a comment and rate the recipe!

Blackberry Scones with Walnuts & Brie

5 from 5 votes

Prep Time: 20 minutes mins

Cook Time: 12 minutes mins

Total Time: 32 minutes mins

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These tender, buttery blackberry scones are loaded with sweet blackberries, crunchy walnuts and creamy brie. So easy to make, and the perfect brunch or snack!

8 -10

Ingredients

• ▢ 2 cups all-purpose flour (250 g or fluffed, spooned & leveled)
• ▢ ⅓ cup sugar (76 g)
• ▢ 1 tablespoon baking powder
• ▢ ½ teaspoon salt
• ▢ ½ cup cold unsalted butter (cut into small pieces)
• ▢ ½ cup coarsely chopped walnuts
• ▢ ½ pint blackberries (cut in half; approx 1 cup)
• ▢ ¾ cup + 2 tablespoons buttermilk (plus extra for brushing tops)
• ▢ 130 g brie cheese (rind removed and cut into ½ inch cubes)

Instructions 

• Put brie in the freezer for 10 or so minutes.
• Pre-heat oven to 450 F.
• In a large bowl, combine flour, sugar, baking powder, and salt.
• Cut the butter into the flour mixture, and mix with a pastry tool until butter is small and crumbly.
• Gently fold in the blackberries and walnuts.
• Add the ¾ cup + 2 tbsp buttermilk and mix until just combined {be gentle}.
• Pat dough into 2 or 3-inch rounds and arrange on parchment or silicone lined baking sheets. Brush tops with a little extra buttermilk.
• Bake for 10 minutes.
• While scones are baking, remove brie from freezer, cut rinds off, and cut into ½ inch pieces.
• Remove scones from oven and form a depression in the tops using the back of a wooden spoon. Press a few squares of brie into each depression.
• Return to oven and bake for 2-3 more minutes until brie is melted, and scones are lightly golden.
• Allow to cool a few minutes on baking sheet until transferring to a wire rack to cool completely.

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Tips:

Keep an eye on the brie so it doesn't completely run off the tops of the scones. Mine was perfect after 2 minutes of baking.
Make sure to keep butter cold. Mix dough just prior to baking.

Nutrition Information

Serving: 1scone, Calories: 377kcal, Carbohydrates: 37g, Protein: 8g, Fat: 21g, Saturated Fat: 11g, Cholesterol: 49mg, Sodium: 374mg, Potassium: 320mg, Fiber: 2g, Sugar: 11g, Vitamin A: 550IU, Vitamin C: 6.2mg, Calcium: 145mg, Iron: 2.1mg

Author: Denise Bustard

Course: Breakfast

Cuisine: American

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• Recipe adapted from MyRecipes.com