Brown Sugar Blackberry Scones
I’ll be honest, scones can be a bit fussy at times. There are recipes that require more than 5 dirty dishes and at least an hour of putting bowls in and out of the freezer. This recipe, as you may have guessed, is not one of those recipes. Fussy isn’t my style at the best of times and especially not at 7:30 in the morning when I’m craving a warm scone for breakfast. This is a one bowl affair, dumped unceremoniously onto the baking sheet, pressed into a circle, and sliced to be baked. The result is much more impressive than you’d expect. A warm, crisp on the outside, fluffy on the inside scone with the warmth of brown sugar and little pops of tart blackberries. Let’s get baking, shall we?
Ingredients:
2 1/2 cups all purpose flour (I like to use einkorn flour)
1/2 cup sugar
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 tablespoon vanilla extract
12 tablespoons salted butter, very cold and cut into small cubes
2/3 cup cold buttermilk (or regular whole milk with a splash of apple cider vinegar)
1 egg
1 1/2 cups frozen blackberries
Directions:
Preheat your oven to 400 degrees F and line a baking sheet with parchment. In a medium sized bowl, combine your dry ingredients (flour, sugar, baking powder and soda). Using your hands, rub the butter into the dry mixture. You’ll pick up the butter chunks with the flour in your fingertips and literally rub them into the flour until you have lots of flat “smeared” butter-flour discs. They butter should be reduced to the size of a flattened pearl at this point. Put the bowl into the fridge to firm the butter up again. In a small bowl, whisk the buttermilk, egg, and vanilla. Take the flour butter mixture out of the fridge and slowly drizzle the buttermilk egg mixture and stir with a spatula. The dough should just come together. Gently fold in the blackberries. This will firm up the dough as the frozen berries chill the butter. Do your best to incorporate the berries. Tip the dough onto the lined baking sheet and press it into a 1 inch thick square or rectangle. With a large knife, cut into 8-10 square scones. Sprinkle the top with turbinado sugar and pop them in the preheated oven. Bake for about 15-20 minutes, until just golden. Enjoy your heavenly scone.
