Recipes

• 2 1/2 cups all-purpose flour
• 2 Tbsp granulated sugar
• 1 Tbsp baking powder
• 1/2 tsp salt 
• 8 Tbsp chilled unsalted butter, grated on a box grater just like cheese
• 1 egg
• 3/4 cup buttermilk plus more for brushing
• 1 Tbsp vanilla extract
• 1/2 cup Blackberry Patch Blackberry Syrup
• 1/2 - 1 cup white chocolate chips

Glaze:

• 1/4 cup milk 
• 2 Tbsp melted butter
• 1 cup powdered sugar 
• 1/4 cup Blackberry Patch Blackberry Syrup

Preheat the oven to 400 degrees and line 2 baking sheets with parchment paper and set aside. In a mixing bowl, combine the flour, sugar, baking powder and salt. Add the butter and toss with flour. Add the egg, buttermilk and vanilla. Do not overmix - mix until just combined. Fold in the white chocolate chips and drip the 1/4 cup Blackberry Syrup in places while folding. 

Turn the dough onto a floured surface and then pat into a 1-inch thick square and cut into 2 inch squares. Place on the parchment covered baking sheets and brush each square with buttermilk.

Bake until golden brown, 15-18 minutes, rotating sheets halfway through. Let the scones cool slightly and then drizzle with Blackberry Syrup glaze (see below). Serve warm!

To make the glaze, mix milk, butter, powdered sugar and syrup in a bowl until combined.

• 1 1/2 cups Coconut Almond Milk
• 1/4 cup chia seeds
• drizzle of honey
• 2 Tbsp Blackberry Patch Blackberry Syrup

Mix milk, chia seeds, Blackberry Syrup and drizzle honey. Let sit for a few hours to overnight in the refrigerator. Top with fresh blackberries or a drizzle of blackberry syrup before serving. 

• 1/2 cup Blackberry Patch Blackberry Syrup
• 3/4 cup sugar
• 4 egg whites
• 1/4 teasoon salt
• 1 teaspoon vanilla

Preheat the oven to 250 degrees and line 2 baking sheets with parchment paper and set aside. In a large bowl or stand mixer fitted with the whisk attachment, beat the egg whites on high speed until soft peaks form. Slowly stream in 3/4 cup sugar and the salt and vanilla. Beat for another 5-6 minutes until hard peaks form and the meringue is very white and glossy. Fold in the Blackberry Patch Syrup to create a swirl. Spoon the puree onto the prepared baking sheets and bake for 40-50 minutes or until the meringues are dry and easily peel away from the parchment. Let cool and store in an airtight container.