At Home: Blackberry Scones



Helloooo Yummy!  I have to admit, this was the very first time I’ve ever tried to make scones.  For some reason, I thought they were a super complicated item to bake.  Well, it couldn’t have been further from the truth.  From beginning to end, including my clean up, the whole process took maybe 45 minutes to an hour!  I originally the recipe on Pinterest {my favorite source for yummy new recipes} via Inspired Taste but of course I was missing an ingredient (lemon zest) so I just omitted it. I posted a “just out of the oven” picture and a few people asked me to share the recipe. So, here it is!


Blackberry Scones

{Created By: Joanne and Adam Gallagher}  Yield: 8

You Will Need:
2 cups all-purpose flour
1/3 cup + 1 tablespoon sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsalted butter, frozen  {make sure the butter is very cold for best results}
1/2 cup sour cream, cold
1 egg
1 tablespoon grated lemon zest
1 container (6 oz) fresh blackberries

Heat oven to 400°F. Line cookie sheet with parchment paper or aluminum foil.
In a large bowl, mix flour, 1/3 cup sugar, the baking powder, salt and baking soda.
Now, use a box grater to grate butter into flour mixture OR cut the butter into small cubes then work in with fingers until mixture looks like coarse meal.

{I did this by hand the old school way and it was a little tough but worked very well}

In a small bowl, whisk sour cream, egg and lemon zest with a fork then add to flour and butter. Use the fork to stir everything together until just moistened. Add blackberries and gently stir into dough. Don’t worry if some of the berries are smooshed or crushed a bit.

Empty the loose dough out onto a clean, floured work surface then shape the dough into a 7-inch circle then cut the dough into 8 wedges and carefully transfer to the baking sheet. Sprinkle the top of each scone with the remaining sugar and bake 14 to 16 minutes or until light golden brown. Cool 5 to 10 minutes. Serve warm.

{I like the chunky look of scone that look like they were dropped on the baking pan, so I skipped the making the circle part.  Since my scones were a bit more chunky it required a little longer baking time.  I think I added between 8-10 minutes to the above baking time – Kasey}

Store cooled scones in an airtight container at room temperature 1 to 2 days or in the refrigerator 3 to 4 days. They can also be frozen up to 3 weeks.


I hope you enjoy the recipe as much as we did!  Happy Baking!


Weekend Sweet Treats




I love cupcake days the studio! These little babies came from Kitties in German Village. They are perfect with a warm cup of coffee!

Oh and don’t you just love that plate?  We do…obsessed actually!  Is one of our favorite patterns we’ve got in the studio on our rental wall!  Did you know we’ve picked the best of the best from area rental companies?  Yep!  It makes shopping for those perfect plates, champagne flutes and flatware patterns super easy for the wedding!

Hope you have a good weekend!  Stay warm out there!

xo  Kasey & the Bliss Girls

400 Posts!… A New Bliss & That Blog!


We’re so excited to announce that a new Bliss & That blog is coming your way!  It’s been a while since we last did a major update to the blog, so it’s time for a new look and some fun new features!  We’re so excited we can hardly stand the wait.

It’s under construction now on our new platform and we’re hoping to launch in late February.  Stay tuned for a sneak peek!  In the mean time, feel free to peruse the archives, we’ve got lots of fun content and inspiration to share.

We’ll be posting images and stories on our Bliss Wedding & Event Design Facebook page.  If you’re not following us on there, head on over and click that “LIKE” button!

Kasey & the Bliss Girls

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