Summer Archives - A Classic Twist

Chocolate Espresso Icebox Cake

Zainab Mansaray — Mon, 28 Jul 2025 14:35:00 +0000

This chocolate espresso icebox cake is rich, creamy, and comes together with just 20 minutes of prep time! A whipped espresso mascarpone cream is layered with chocolate graham crackers and then chilled overnight in the refrigerator. The chilling time allows the graham crackers to soften and create a lovely, cake-like texture. Finished with dark chocolate shavings, this easy no-bake dessert is as elegant as it is effortless.

If you love low-effort desserts, this one is perfect for you! It takes as few as 20 minutes to whip up, plus a little chill time, and you don’t even need to do any baking!

It’s the perfect summer dessert that the whole family will love, and it’s fancy enough to serve at parties.

Are you in love with espresso and chocolate just as much as I am? I can’t get enough. I’ve paired them together in past desserts like these Espresso Chocolate Donuts, Espresso Chocolate Macarons, Dark Chocolate Mocha Mousse Cake, and Mocha Cheesecake.

The ice cream filling is made with a cloud-like mascarpone filling mixed with whipping cream, a little sugar, and espresso. It’s lightly sweet with a hint of coffee flavor that balances out the rich dark chocolate.

If you don’t have any mascarpone cheese on hand, it can be substituted with cream cheese, but it will yield a tangier flavor closer to cheesecake, which is still delicious!

This chocolate icebox cake is finished off with dark chocolate shavings. It gives it a fancy look, but we both know how little effort this dessert took!

I hope you enjoy making this at any time of the year, but especially on a hot summer day. It’s perfect for those chocolate cravings!

Ingredients

heavy whipping cream
espresso powder
mascarpone cheese
granulated sugar
vanilla extract
chocolate graham crackers
dark chocolate bar

How to Make Chocolate Espresso Icebox Cake

Line an 8-inch square baking pan or dish with parchment, leaving an overhang on all sides. Secure the sides with binder clips if desired.

Add the whipping cream and espresso powder to the bowl of a stand mixer. Whisk to encourage the espresso powder to dissolve. Once it is mostly dissolved, add the mascarpone, sugar, and vanilla extract. Use the whisk attachment and mix on low for 1-2 minutes, or until the mixture begins to thicken.

Then, gradually increase the speed to medium-high. Whip until very thick and creamy, about 2 minutes.

Spread a skinny layer of the espresso cream on the bottom of the lined pan (this will help the graham crackers adhere).

Then place a single layer of graham crackers on top.

Spread ¼ of the espresso cream evenly over the graham crackers in a layer using an offset spatula, followed by another layer of graham crackers. Repeat this process 3 more times, ending with a layer of cream on top.

You should end up with 4 total layers of graham crackers. Cover the top with clingfilm and chill overnight, for at least 12 hours.

When you’re ready to serve the cake, remove it from the fridge. Use parchment to lift out the cake and place it on a platter or board.

Use a vegetable peeler to shave off pieces of chocolate along the outer edges of the chocolate bar, then scatter them over the top of the cake.

Slice into eight equal pieces and serve immediately. Keep leftovers covered and chilled.

How to Store

You can prepare this icebox cake up to 3 days in advance. After 4 days, you can move leftovers to the freezer where they will keep for up to 2 months.

Leftovers may be frozen for up to 2 months. Allow them to sit at room temperature for 15-20 minutes before enjoying.

More Homemade Ice Cream Recipes

What do you think of this amazing chocolate espresso icebox cake recipe? What would you serve with a slice of this? Let me know in the comment section below.

If you share across social media, make sure to tag #aclassictwist, so I can see your beautiful creation come to life!

Happy summer, friends!

Chocolate Espresso Icebox Cake Recipe

Yield: 8 servings

Chocolate Espresso Icebox Cake

This chocolate espresso icebox cake is rich, creamy, and comes together with just 20 minutes of prep time! A whipped espresso mascarpone cream is layered with chocolate graham crackers then chilled overnight in the fridge. The chilling time allows the graham crackers to soften and create a lovely, cake-like texture. Finished with dark chocolate shavings, this easy no-bake dessert is as elegant as it is effortless.

Prep Time 20 minutes

Cooling Time 12 hours

Total Time 12 hours 20 minutes

Ingredients

2 cups heavy whipping cream, cold
2 tablespoons espresso powder
16 ounces mascarpone cheese, cold
½ cup granulated sugar
2 teaspoons vanilla extract
1 box chocolate graham crackers
1 dark chocolate bar, about 2-3 ounces

Instructions

Line an 8-inch square baking pan or dish with parchment, leaving an overhang on all sides. Secure the sides with binder clips if desired.
Add the whipping cream and espresso powder to the bowl of a stand mixer. Whisk to encourage the espresso powder to dissolve. Once it is mostly dissolved, add the mascarpone, sugar, and vanilla extract. Use the whisk attachment and mix on low for 1-2 minutes, or until the mixture begins to thicken. Then, gradually increase the speed to medium-high. Whip until very thick and creamy, about 2 minutes.
Spread a skinny layer of the espresso cream on the bottom of the lined pan (this will help the graham crackers adhere), then place a single layer of graham crackers on top. Spread ¼ of the espresso cream evenly over the graham crackers in a layer using an offset spatula, followed by another layer of graham crackers. Repeat this process 3 more times, ending with a layer of cream on top. You should end up with 4 total layers of graham crackers. Cover the top with clingfilm and chill overnight, for at least 12 hours.
When you’re ready to serve the cake, remove it from the fridge. Use parchment to lift out the cake and place it on a platter or board. Use a vegetable peeler to shave off pieces of chocolate along the outer edges of the chocolate bar then scatter them over the top of the cake. Slice into 8 equal pieces and serve immediately.
Keep leftovers covered and chilled. Enjoy within 3-4 days.

Notes

I used most of one 12.2-ounce box of “fresh stack's chocolate graham crackers.

The squares were the perfect size for using in an 8-inch pan without having to break them apart to fit.

Leftovers may be frozen for up to 2 months. Allow them to sit at room temperature for 15-20 minutes before enjoying.

I highly recommend using an 8-inch baking pan or dish rather than a larger 9-inch one as this recipe is formulated to fill a standard 8-inch pan. If you use a 9-inch pan, you’ll have much thinner layers and will need to break the graham crackers to fit.

This dessert is best enjoyed straight from the fridge so plan accordingly. The longer it sits out at room temperature, the softer the espresso cream becomes.

If you prefer a really strong espresso flavor, increase the amount of espresso powder from 2 to 3 tablespoons total.

Ensure that both your mascarpone cheese and whipping cream are cold (i.e. straight out of the fridge). This will help them gain volume during whipping and produce a nice, thick cream.

During testing, I found that I preferred ½ cup of sugar to keep the dessert from being overly sweet, but if you prefer a sweeter flavor to balance the espresso, increase the sugar to ¾ cup total.

Is there a substitute for mascarpone cheese? In a pinch, you can use an equal amount of cream cheese, but it will yield a tangier flavor closer to cheesecake.

How far in advance can I make this icebox cake? You can make it up to 3 days in advance. After 4 days, you can move leftovers to the freezer where they will keep for up to 2 months.

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 620Total Fat: 54gSaturated Fat: 33gTrans Fat: 1gUnsaturated Fat: 16gCholesterol: 146mgSodium: 279mgCarbohydrates: 30gFiber: 1gSugar: 26gProtein: 5g

The post Chocolate Espresso Icebox Cake appeared first on A Classic Twist.

Raspberry Lemon Cream Cheese Danish

Zainab Mansaray — Tue, 24 Jun 2025 10:00:00 +0000

These raspberry lemon cream cheese danishes come together in under an hour, thanks to the convenience of store-bought puff pastry. Flaky puff pastry envelops a luscious cream cheese filling flavored with lemon zest and vanilla. Juicy fresh raspberries are nestled in the cream cheese filling, yielding a soft and jammy texture once baked. These bakery-style pastries are finished with a lemon glaze, adding a touch of tangy sweetness.

Hey there, and welcome back, friends.

You are in for a sweet morning treat!

Did you know it’s easy to make cream cheese danishes at home??? My family loves it when I get creative in the kitchen and this recipe is fast becoming one of their favorites.

Some store-bought puff pastry makes this recipe easy to whip up at home. When I say it’s easy, I seriously mean like cutting the puff pastry into rectangles, then mixing a simple cream cheese filling, and then sprinkling on fresh raspberries kind of easy!

You end up with something that tastes like you bought it at a bakery! It’s flaky and delicious and takes less than an hour. What’s not to like?

When I was creating this recipe I knew I wanted to highlight the raspberry flavor so I added zested lemon to the cream cheese filling. It perfectly brings out that fresh raspberry flavor in every bite.

For this recipe, I suggest using only fresh raspberries. Unfortunately, frozen raspberries will release too much liquid while they are baking, making the danishes soggy.

But, you can use different berries if you do not have fresh raspberries. Fresh blueberries or blackberries would make a great substitute for raspberries.

If fresh berries are not available, jam makes a great substitute for raspberries. Use raspberry jam or your favorite berry jam. You can swirl a dollop of the jam into the cream cheese filling of each danish in place of fresh berries.

Ingredients

sheet puff pastry
a large egg & an egg yolk
cream cheese
granulated sugar
vanilla bean paste or vanilla extract
some cream or milk
a lemon
fresh raspberries
powdered sugar

How to Make Raspberry Lemon Cream Cheese Danishes

Line a large baking sheet with parchment and clear out some space in your fridge or freezer for the baking sheet as you’ll need to chill the puff pastry before baking.

Add the whole egg to a small bowl along with a splash of water and beat. This will be your egg wash for the pastry.

Line your work surface with parchment, then unfold or unroll the sheet of puff pastry. Cut it into six equal rectangles. Place the rectangles of pastry on the lined baking sheet.

Brush the egg wash around the outer 1/2-inch border of each rectangle of pastry.

Fold over the outer ½-inch of each pastry edge then gently press to adhere to create a border.

Place the puff pastry in the freezer to chill for about 10 minutes or in the fridge for about 25 minutes. While the puff pastry chills, preheat the oven.

Make the cream cheese filling by beating the cream cheese, egg yolk, granulated sugar, vanilla, cream, and some lemon zest for a few minutes until smooth and creamy.

Once the puff pastry has chilled, remove it from the fridge/freezer. Divide the cream cheese filling between each pastry, spreading it into an even layer within the folded border.

Scatter a few raspberries on top of the cream cheese filling of each pastry.

Brush the outer edge of the pastry with the egg wash then sprinkle with sugar.

Bake the danishes in the preheated oven until puffed and the edges are golden brown.

Cool the danishes on the sheet for at least 10 minutes.

While the danishes cool, whisk the powdered sugar with some of the lemon juice. You want a drizzleable consistency but not a runny one. Drizzle over the warm danishes then serve!

How to Store

Baked danishes will keep at room temperature in an airtight container for about 2 to 3 days. They will last 5 to 6 days in the fridge and can be rewarmed in a 350-degree oven for a few minutes. Danishes can be served warm or at room temperature.

More Sweet Breakfast Recipe Ideas

Blackberry Buttermilk Scones with Lemon Glaze
Lemon Baked Donuts with Poppyseeds
Blueberry Flavored Dutch Baby Pancake
Berry Croissant French Toast Bake
Raspberry Sweet Rolls with Lemon Glaze

What do you think of this amazing homemade raspberry danish recipe? What would you serve with these danishes? Let me know in the comment section below.

If you share across social media, make sure to tag #aclassictwist, so I can see your beautiful creation come to life!

Happy summer baking, friends!

Raspberry Lemon Cream Cheese Danish Recipe

Yield: 6 servings

Raspberry Lemon Cream Cheese Danish

These raspberry lemon cream cheese danishes come together in under an hour, thanks to the convenience of store-bought puff pastry. These bakery-style pastries are finished with a lemon glaze, adding a touch of tangy sweetness.

Prep Time 15 minutes

Cook Time 20 minutes

Chilling Time 25 minutes

Total Time 1 hour

Ingredients

1 sheet puff pastry, thawed according to package instructions
1 large egg + 1 egg yolk, at room temperature
4 ounces cream cheese, softened to room temperature
¼ cup granulated sugar, plus extra for sprinkling on the pastry
1 teaspoon vanilla bean paste, or vanilla extract
1 teaspoon cream or milk
1 medium lemon, zested and juiced
1 6-ounce container fresh raspberries
½ cup powdered sugar

Instructions

Line a large baking sheet with parchment and clear out some space in your fridge or freezer for the baking sheet as you’ll need to chill the puff pastry before baking.
Add the whole egg to a small bowl along with a splash of water and beat. This will be your egg wash for the pastry.
Line your work surface with parchment, then unfold or unroll the sheet of puff pastry. Cut it into six equal rectangles. Place the rectangles of pastry on the lined baking sheet. Brush the egg wash around the outer 1/2-inch border of each rectangle of pastry. Fold over the outer ½-inch of each pastry edge then gently press to adhere to create a border. Place the puff pastry in the freezer to chill for 10 minutes or in the fridge for 20-25 minutes.
While the puff pastry chills, preheat the oven to 400 degrees. Make the cream cheese filling by beating the cream cheese, egg yolk, granulated sugar, vanilla, cream, and 1 teaspoon of lemon zest for 1-2 minutes until smooth and creamy.
Once the puff pastry has chilled, remove it from the fridge/freezer. Divide the cream cheese filling between each pastry, spreading it into an even layer within the folded border. Scatter a few raspberries on top of the cream cheese filling of each pastry. Brush the outer edge of the pastry with the egg wash then sprinkle with sugar.
Bake the danishes in the preheated 400 degree oven for 16-20 minutes until puffed and the edges are golden brown. Cool the danishes on the sheet for 5-10 minutes.
While the danishes cool, whisk the powdered sugar with 3-4 teaspoons of the lemon juice. You want a drizzleable consistency but not a runny one. Drizzle over the warm danishes then serve!

Notes

Baked danishes will keep at room temperature in an airtight container for about 2-3 days. They will last 5-6 days in the fridge and can be rewarmed in a 350 degree oven for a few minutes.
Danishes can be served warm or at room temperature.
I do not recommend using frozen raspberries for this recipe, as they will release too much liquid in the oven, making the danishes soggy.
You can use different berries in this recipe. I suggest using an equal amount of blueberries or blackberries as a substitute for the raspberries.
Raspberry jam can be used as a substitute for fresh raspberries. You can swirl a dollop of jam into the cream cheese filling of each danish in place of fresh berries if you prefer.

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 273Total Fat: 14gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 92mgSodium: 153mgCarbohydrates: 32gFiber: 2gSugar: 24gProtein: 6g

The post Raspberry Lemon Cream Cheese Danish appeared first on A Classic Twist.

Blueberry Gin Fizz

Zainab Mansaray — Tue, 17 Jun 2025 09:57:00 +0000

This blueberry gin fizz puts a summery and fruity twist on the classic gin fizz cocktail. The botanical notes of gin are paired with a sweet blueberry simple syrup and bright and zingy fresh lemon juice. Chilled club soda adds a touch of effervescence, keeping this summer cocktail refreshingly cool. This purple-hued cocktail is light, crisp, and perfect for summer gatherings or lazy evenings on the patio.

Summer is meant for no-bake desserts and sipping on refreshing cocktails by the pool! I have an easy gin cocktail to share with you that makes blueberries the star!

You know how much I love sharing cocktails with you over the years. I have a collection of summer cocktails that are amazing like this Strawberry Paloma, Cucumber Infused Gin Cocktail, Pink Lemonade Cocktail, & Peach Paloma.

This gin drink uses a homemade blueberry simple syrup to infuse it with that rich blueberry flavor. A little lemon brightens the flavor of the blueberries and gives the drink a little touch of zest.

I use fresh blueberries to make the simple syrup but this recipe is forgiving and you can easily use frozen blueberries if that’s all you have on hand. I do find frozen blueberries give the syrup a more muted flavor whereas fresh blueberries infuse it with a bright blueberry flavor.

Just like my other cocktails, you can turn this drink into a mocktail. Simply leave out the gin and add a little more club soda.

Ingredients

fresh blueberries
granulated sugar
some fresh mint
blueberry simple syrup
fresh lemon juice
some gin
club soda

How to Make Blueberry Gin Fizz

Make the blueberry simple syrup first. Add the blueberries, water, and sugar to a small saucepan or pot. Bring the mixture to a boil over medium-high heat, then reduce the heat to medium-low and simmer for 5 minutes.

As the syrup simmers, gently smash the blueberries to help encourage them to release their juices.

Remove the pot from the heat then submerge the mint sprig in the syrup. Allow the syrup to cool fully to room temperature.

Then strain out the mint and fruit solids.

Bottle the syrup and keep it in the fridge until you’re ready for a cocktail.

To make one cocktail, add a handful of ice to a cocktail shaker followed by the blueberry simple syrup, lemon juice, and gin. Shake vigorously for about a minute until well chilled.

Strain into a double rocks glass or tumbler filled with fresh ice.

Top with chilled club soda and garnish with blueberries and mint leaves if desired.

How to Turn into a Pitcher Drink

To turn this drink into a pitcher drink to serve 8 people, make the blueberry simple syrup. Then add the blueberry simple syrup, lemon juice, gin, and club soda to a pitcher and stir. Lastly, add some ice and serve immediately. Garnish each drink with blueberries and mint leaves if desired.

More Easy Summer Cocktail Recipes

What do you think of this amazing blueberry summer cocktail recipe? What would you serve with this drink? Let me know in the comment section below.

If you share across social media, make sure to tag #aclassictwist, so I can see your beautiful creation come to life!

Happy sipping, friends!

Blueberry Gin Fizz Recipe

Yield: 1 drink

Blueberry Gin Fizz

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Ingredients

For the blueberry simple syrup

1 heaped cup fresh blueberries
½ cup water
1 cup granulated sugar
1 sprig fresh mint

For the cocktail

Ice
1 ounce blueberry simple syrup
1 ounce lemon juice, freshly squeezed
2 ounces gin
4-5 ounces club soda, chilled
Fresh blueberries, optional for garnish
Fresh mint, optional for garnish

Instructions

Make the blueberry simple syrup first. Add the blueberries, water, and sugar to a small sauce pan or pot. Bring the mixture to a boil over medium-high heat, then reduce the heat to medium-low and simmer for 5 minutes. As the syrup simmers, gently smash the blueberries to help encourage them to release their juices. Remove the pot from the heat then submerge the mint sprig in the syrup. Allow the syrup to cool fully to room temperature, then strain out the mint and fruit solids. Bottle the syrup and keep it in the fridge until you’re ready for a cocktail.
To make one cocktail, add a handful of ice to a cocktail shaker followed by the blueberry simple syrup, lemon juice, and gin. Shake vigorously for 30-60 seconds until well chilled. Strain into a double rocks glass or tumbler filled with fresh ice. Top with chilled club soda and garnish with blueberries and mint leaves if desired.

Notes

I recommend using a glass with a 12-14 ounce capacity. If you only have smaller glasses, or prefer a smaller drink, divide the shaken blueberry syrup, lemon juice, and gin mixture between two smaller glasses filled with ice, then top with the chilled club soda.

You’ll end up with a little over a cup of the blueberry simple syrup which is enough for 8 drinks. Keep leftovers in the fridge and use them within 2-3 weeks.

Pistachio Ice Cream (No Churn)

Zainab Mansaray — Tue, 10 Jun 2025 10:00:00 +0000

Creamy, dreamy pistachio ice cream. No churn, no fuss, just real pistachio paste, a hint of sweetness, and that irresistible nutty flavor in every bite.

Hey there, and welcome back, friends.

You are in for a frosty treat!

Pistachio is still having a moment, and I’m here for it! I’ve been a big fan of pistachios for as long as I can remember. Their light, delicate flavor turns anything into something worth nibbling on.

If you love pistachio, give these recipes a try: Salted Pistachio Chocolate Chunk Cookies, Orange Chiffon Cake with Pistachio-Cardamom Swirls, Rosewater Pavlova with Strawberries and Pistachio, Pink Moscato Panna Cotta with Pistachios, and White Chocolate Semifreddo with Pistachios and Raspberries.

I hate complicated ice cream recipes. I don’t have the patience to work an ice maker or freeze a container of ice cream ahead of time to use a Ninja Creami, but this ice cream recipe is no-churn!

The whipping cream in the recipe keeps the ice cream light and scoopable, eliminating the need for an ice cream maker to churn it.

Now this recipe does use pistachio paste, which you can find at your local grocery store or on Amazon. So I guess it is a tiny bit complicated, but if you’re like me, you’re always making an Amazon order, so add it to your shopping cart.

You can use pistachio butter instead of pistachio paste as long as it is pure and unsweetened.

I did cheat with the color of this ice cream a little bit by adding a few drops of natural green food coloring to make it more vibrant. Real pistachio paste gives this ice cream a soft green hue, and food coloring brightens it just a little.

If you want your pistachios to stay on top of the cream, make sure you wait an hour or two after putting the ice cream in the freezer to harden before sprinkling the pistachios over the top.

What I love about this ice cream, besides the flavor, is that you can mix it up by adding mini dark chocolate chips alongside the roasted chopped pistachios.

If you cannot have dairy, you can use coconut cream and unsweetened condensed coconut milk instead. It will change the texture a little, giving you a more dense ice cream.

Ingredients

a can of sweetened condensed milk
cold heavy whipping cream
some high-quality pistachio paste (pure, unsweetened)
vanilla extract
almond extract (optional, but highly recommended)
pinch of sea salt
roasted pistachios

How to Make Homemade Pistachio Ice Cream

In a large bowl, whisk together the sweetened condensed milk, pistachio paste, vanilla, almond extract (if using), and salt until smooth and uniform.

In a separate bowl, whip the heavy cream until stiff peaks form.

Fold the whipped cream gently into the pistachio base until thoroughly combined.

Stir in half a cup of the chopped pistachios.

Pour into a loaf pan or an airtight container. Smooth the top and sprinkle the remaining pistachios if desired.

Cover and freeze for at least 6 hours or until firm.

Let it sit at room temperature for 5 minutes before scooping.

How to Store

This homemade ice cream is best enjoyed within 2 weeks for the freshest taste and texture.

More Homemade Ice Cream Recipes

What do you think of this amazing pistachio ice cream recipe? What would you serve with a scoop of this ice cream? Let me know in the comment section below.

If you share across social media, make sure to tag #aclassictwist, so I can see your beautiful creation come to life!

Happy summer, friends!

Pistachio Ice Cream Recipe

Yield: 1 pint of ice cream

Pistachio Ice Cream (No Churn)

Creamy, dreamy pistachio ice cream. No churn, no fuss, just real pistachio paste, a hint of sweetness, and that irresistible nutty flavor in every bite.

Prep Time 15 minutes

Cooling Time 6 hours

Total Time 6 hours 15 minutes

Ingredients

1 can (14 oz) sweetened condensed milk
2 cups cold heavy whipping cream
1/2 cup high-quality pistachio paste (pure, unsweetened)
1 tsp vanilla extract
1/4 tsp almond extract (optional, but highly recommended)
Pinch of sea salt
3/4 cup chopped roasted pistachios (divided)

Instructions

In a large bowl, whisk together the sweetened condensed milk, pistachio paste, vanilla, almond extract (if using), and salt until smooth and uniform.
In a separate bowl, whip the heavy cream until stiff peaks form.
Fold the whipped cream gently into the pistachio base until thoroughly combined.
Stir in half a cup of the chopped pistachios.
Pour into a loaf pan or an airtight container. Smooth the top and sprinkle the remaining pistachios if desired.
Cover and freeze for at least 6 hours or until firm.
Let it sit at room temperature for 5 minutes before scooping.

Notes

Use pure pistachio paste (100% pistachios, no added sugar) for the best flavor and color.
Add a few drops of natural green food coloring if you want a more vibrant color.
To keep the pistachios on top from sinking, freeze the ice cream for 1–2 hours first, then sprinkle them on once it’s slightly firm.

FAQs

1. Can I use pistachio butter instead of pistachio paste?

Yes, as long as it’s pure and unsweetened, but the flavor may be slightly milder.

2. How long does it last in the freezer?

It’s best enjoyed within 2 weeks for the freshest taste and texture.

3. Is the green color natural?

Real pistachio paste gives a soft green hue. Add natural food coloring if you want a brighter shade. (Just a tiny drop of green gel food coloring was added for the photo; the natural color is much paler

Variations:

Fold in mini dark chocolate chips alongside the roasted chopped pistachios.
For a vegan version, you can try using coconut cream and sweetened condensed coconut milk instead of dairy. The texture might differ.

Blackberry Buttermilk Scones with Lemon Glaze

Zainab Mansaray — Tue, 03 Jun 2025 10:29:00 +0000

These blackberry buttermilk scones, topped with a fresh lemon glaze, are the perfect combination of tender and buttery. Whole cultured buttermilk gives these a soft crumb with a hint of tanginess that pairs well with the berries and lemon. Finished with a simple glaze made from powdered sugar, fresh lemon juice, and zest, these blackberry scones capture the bright and sunny flavors of summer. Enjoy these scones for breakfast, brunch, or as an afternoon treat, paired with coffee or tea.

Some mornings call for a flaky scone. Not just any baked good like a bagel or an English muffin, but something flaky that you can really bite into, and it melts in your mouth!

I’ve shared a few delicious scone recipes over the years, like these Savory Gruyère and Thyme Scones, and these Strawberry Scones with little pieces of chocolate in them, plus these Lemon Scones with Mascarpone Cream and Honey Drizzle were out of this world!

I’m going to call this scone the best berry scone I have shared because not only does it have a tender crumb, but it’s made with cultured buttermilk, so it has a slight tang to it, and it’s packed with blackberries.

The fresh blackberries add little bubbles of berry flavor throughout. Kind of like a jam waiting to be discovered.

I used fresh blackberries in the scones, but you can also use frozen blackberries if that’s what you have on hand. If you do, please add a few minutes of extra baking time to make up for the additional moisture the frozen berries add to the dough.

If blackberries are not available where you live or you prefer a different berry, I suggest using an equal amount of blueberries or raspberries for the best results.

This also makes me wonder, do you add jam to your scones, or do you prefer to enjoy them with just the lemony glaze?

Ingredients

all-purpose flour
fresh blackberries
granulated sugar
sea salt
baking powder
unsalted butter
a large egg
cultured whole buttermilk
vanilla extract
powdered sugar
a lemon

How to Make Blackberry Scones

Preheat the oven and clear out some space in your freezer for a large baking sheet as you’ll need to chill the scones before they’re baked.

Add the blackberries to a small bowl along with 1 tablespoon of the flour. Toss the blackberries in the flour to coat, then set the bowl aside.

Whisk together the flour, sugar, sea salt, and baking powder in a large bowl.

Add the diced cold butter and rub it into the flour mixture with your fingers or a fork until the mixture is crumbly. The butter pieces should be no larger than the size of a pea.

In a separate bowl, whisk together the egg, buttermilk, and vanilla. Pour this mixture over the dry ingredients, mixing with a wooden spoon.

Once the dough has mostly come together, add the blackberries and gently fold the dough together by hand. It’s okay if some of the blackberries get smashed, but try not to smash too many of them.

Place a piece of parchment on your work surface and dust it lightly with flour. Turn the dough out onto the parchment, forming it into a circular shape that is about 1 inch thick and roughly 7 inches wide.

Transfer the parchment with the round of dough onto a large baking sheet.

Cut the dough into 8 equal wedges with a sharp knife, then separate them onto the tray at least two inches apart.

Place the baking sheet into the freezer so that the scones can chill and firm up for 15-20 minutes. The scones should be firm to the touch but not frozen solid.

Remove the baking sheet from the freezer and then place it in the preheated oven. Bake until the scones are turning golden brown on top and edges, and are firm to the touch.

Allow the scones to cool completely on a wire rack. Once cool, whisk together the powdered sugar, zest from the lemon, and 2 tablespoons of the lemon juice until you have a thick yet pourable glaze. If it’s too thick, add a splash more lemon juice.

Drizzle the glaze over the cooled scones.

How to Store

Leftover homemade scones are best if eaten within 2-3 days. Store them in an airtight container at room temperature for 2-3 days or in the fridge for 5 days.

More Sweet Breakfast Recipes

What do you think of this amazing buttermilk scone recipe? What would you serve with these scones? Let me know in the comment section below.

If you share across social media, make sure to tag #aclassictwist, so I can see your beautiful creation come to life!

Happy summer baking, friends!

Blackberry Scone Recipe

Yield: 8 servings

Blackberry Buttermilk Scones with Lemon Glaze

These blackberry buttermilk scones with a fresh lemon glaze are the perfect combination of tender and buttery. Whole cultured buttermilk gives these a soft crumb with a hint of tanginess that pairs well with the berries and lemon.

Prep Time 15 minutes

Cook Time 22 minutes

Additional Time 20 minutes

Total Time 57 minutes

Ingredients

For the scones:

2 1/4 cups + 1 tablespoon all-purpose flour
6 ounces fresh blackberries, about 1 heaped cup
6 tablespoons granulated sugar
½ teaspoon sea salt
1 tablespoon baking powder
½ cup unsalted butter, cold, diced into cubes
1 large egg
½ cup cultured whole buttermilk, cold
2 teaspoons vanilla extract

For the glaze:

1 1/2 cups powdered sugar, sifted
1 medium lemon, zested and juiced

Instructions

Preheat the oven to 400 degrees. Clear out some space in your freezer for a large baking sheet as you’ll need to chill the scones before they’re baked.
Add the blackberries to a small bowl along with 1 tablespoon of the flour. Toss to coat the blackberries in the flour then set the bowl aside.
Whisk together the flour, sugar, sea salt, and baking powder in a large bowl. Add the diced cold butter and rub it into the flour mixture with your fingers or a fork until the mixture is crumbly. The butter pieces should be no larger than the size of a pea.
In a separate bowl, whisk together the egg, buttermilk, and vanilla. Pour this mixture over the dry ingredients, mixing with a wooden spoon. Once the dough has mostly come together, add the blackberries and gently fold the dough together by hand. It’s okay if some of the blackberries get smashed but try not to smash too many of them.
Place a piece of parchment on your work surface and dust it lightly with flour. Turn the dough out onto the parchment, forming it into a circular shape that is about 1-inch thick and roughly 7 inches wide. Transfer the parchment with the round of dough onto a large baking sheet. Cut the dough into 8 equal wedges with a sharp knife, then separate them onto the tray at least two inches apart. Place the baking sheet into the freezer so that the scones can chill and firm up for 15-20 minutes. The scones should be firm to the touch but not frozen solid.
Remove the baking sheet from the freezer then put it into the pre-heated 400 degree oven. Bake for 18-22 minutes or until the scones are turning golden brown on the top and edges and firm to the touch.
Allow the scones to cool on a wire rack completely. Once cool, whisk together the powdered sugar with the zest from the lemon and 2 tablespoons of the lemon juice until you have a thick but pourable glaze. If it’s too thick, add a splash more lemon juice. Drizzle the glaze over the cooled scones.
Store leftover scones in an airtight container at room temperature for 2-3 days or in the fridge for 5 days.

Notes

Recipe Tips

Tossing the blackberries with flour helps them incorporate into the scone dough easier.
Work the dough gently once you add the blackberries. You want to incorporate them without smashing too many of them as their juices will start to soften the dough and make it harder to work with.
Allow the scones to cool fully before glazing. Warm scones will absorb the glaze which will affect their overall texture.
Do not skip out on chilling the scones in the freezer before baking. You want the butter as cold as possible in order to ensure a good rise without too much spreading as well as a lovely flaky texture.
Make sure to use cultured whole buttermilk rather than lowfat buttermilk. Cultured whole buttermilk has a thicker consistency and higher fat content which results in tender, flakier scones.

FAQs

Can I use frozen blackberries? Yes, you can use an equal amount of frozen blackberries but you might need to add a few minutes to the baking time as they will release more moisture into the dough than fresh blackberries.

Can I make these scones with different berries? Yes, you can use an equal amount of blueberries or raspberries for equally delicious results!

How long will leftover scones keep? Leftover scones are best if eaten within 2-3 days. Store them in an airtight container at room temperature.

Peach Bourbon Smash

Zainab Mansaray — Tue, 27 May 2025 10:00:00 +0000

A refreshing and summery twist on a classic, this peach bourbon smash blends juicy peaches with smooth bourbon. Slices of ripe peach are muddled with mint, lemon, and simple syrup until juicy. A generous pour of bourbon is stirred in before being topped with ice and chilled club soda. Garnished with a peach slice and sprig of mint, this bourbon peach smash is refreshing, smooth, and just the right balance of bold and fruity.

Sometimes, on a hot day, you just need a delicious drink to take your mind off things. With the kids home from school and all the summer activities, I sometimes feel like I need to sit down and sip a good drink.

A drink with peaches always hits the spot. They’re juicy, bursting with summer flavor, and they go well with bourbon. So naturally, I threw together a bourbon peach smash.

This drink might look complicated but it’s so easy to make. All you need to do is take ripe peaches and muddle them a little and add something to sweeten the drink and then some bourbon and top with ice and club soda.

I added some fresh mint to brighten the drink, plus it’s traditionally used in a bourbon smash. If you don’t have mint or don’t want to use it, basil or thyme would pair well with the peaches. I suggest using 3-4 small/medium basil leaves or a small sprig of thyme in place of the mint.

If you want to serve this drink at a party, I included easy directions for how to serve a crowd later in the blog post. Who wouldn’t want to sip this drink at a BBQ???

This drink can easily be turned into a mocktail. You can do this two different ways: substitute an equal amount of non-alcoholic bourbon or add a touch of vanilla extract with the peaches and use more chilled club soda.

Ingredients

a ripe peach
simple syrup
some lemon juice
a few fresh mint leaves
bourbon
chilled club soda
ice

How to Make Peach Bourbon Smash

Add the peach slices to a double old-fashioned glass (or similar-sized glass) along with the simple syrup, lemon juice, and mint leaves.

Muddle about a few times or until the peaches have released some of their juices. The peaches don’t need to be fully broken down.

Add the bourbon.

Stir the drink to combine.

Fill the glass with ice.

Then top with chilled club soda.

If desired, garnish with a peach slice and sprig of mint.

How to Turn Into a Pitcher Drink

While you’ll get the best results by making each drink individually with the muddling method, you can use an immersion blender or stand blender in the event that you want to make several drinks at a time.

For 6 drinks, add 3 thinly sliced peaches, a handful of mint leaves, 6 ounces of simple syrup, and 3 ounces of lemon juice to a blender.

Pulse just 2-4 times to slightly break up the peaches and release their juices. Divide this mixture between 6 glasses, then stir 1 ½ ounces of bourbon into each. Fill the glasses with ice and top with chilled club soda.

More Summer Drink Recipes

What do you think of this amazing peach bourbon smash recipe? What would you serve with these summer bourbon drinks? Let me know in the comment section below.

If you share across social media, make sure to tag #aclassictwist, so I can see your beautiful creation come to life!

Happy sipping, friends!

Bourbon Peach Smash Recipe

Yield: 1 drink

Peach Bourbon Smash

Prep Time 5 minutes

Total Time 5 minutes

Ingredients

1/2 ripe peach, thinly sliced
1 ounce simple syrup
½ ounce lemon juice
3-4 mint leaves, plus more for garnish
1 ½ ounces bourbon
Chilled club soda
Ice

Instructions

Add the peach slices to a double old fashioned glass (or similar sized 12-14 ounce glass) along with the simple syrup, lemon juice, and mint leaves. Muddle about 6-7 times or until the peaches have released some of their juices. The peaches don’t need to be fully broken down.
Add the bourbon and stir. Fill the glass with ice then top with chilled club soda. If desired, garnish with a peach slice and sprig of mint.

Notes

Recipe Notes

If you prefer a heavier pour, use 2 ounces of bourbon.
To keep your drink extra cold, chill your glass in the freezer for 30-60 minutes beforehand.

Recipe Tips

Ripe, juicy peaches will yield the best flavor. Slightly underripe peaches will still produce a tasty cocktail but you’ll have to put in more effort during the muddling process.
Use cubed ice rather than crushed to keep the ice from melting as quickly and watering down the drink. Chilled club soda and a chilled glass will help keep this from happening quickly as well.
3-4 mint leaves are the perfect amount to complement the peaches without overpowering them.

FAQ's

Can I make this a mocktail? Yes, you can easily make a mocktail version two different ways: substitute an equal amount of non-alcoholic bourbon or add a touch of vanilla extract with the peaches and use more chilled club soda.

Can I use different herbs? Mint is traditional for a bourbon smash but basil or thyme would pair really well with the peaches. Use 3-4 small/medium basil leaves or a small sprig of thyme in place of the mint.

Can I make a bigger batch instead of one drink at a time? While you’ll get the best results by making each drink individually with the muddling method, you can use an immersion blender or stand blender in the event that you want to make several drinks at a time. For 6 drinks, add 3 thinly sliced peaches, a handful of mint leaves, 6 ounces of simple syrup, and 3 ounces of lemon juice to a blender. Pulse just 2-4 times to slightly break up the peaches and release their juices. Divide this mixture between 6 glasses, then stir 1 ½ ounces of bourbon into each. Fill the glasses with ice and top with chilled club soda.

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 90Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 7mgCarbohydrates: 23gFiber: 2gSugar: 21gProtein: 1g

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