Blackberry Scones with Walnuts & Brie

four blackberry scones with walnuts and brie

5 from 5 votes

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!

Prep Time20

Cook Time12

Total Time32

Course: Breakfast

Cuisine: American

Servings: -10

Calories: 377kcal

Author: Denise Bustard

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.

Notes

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