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blackberry scones | by operatingmanual
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blackberry scones

2 cups flour

1/3 cup sugar

1 tablespoon baking powder

pinch of salt

1/4 cup butter, chilled

1 egg

3/4 cup buttermilk/cream/whole milk/whatever

approx. 6 oz. blackberries/halved

 

preheat oven to 400 degrees. sift dry ingredients together. cut in the butter, 'til it's all crumbly like. whisk milky item with egg. incorporate (do not overmix!) liquids into dry stuff until well combined. lightly coat berries in a little flour, so they don't sink to the bottom when you bake the scones. fold in blackberries. drop heaping tablespoons onto a very lightly butterd cookie sheet about one to two inches apart. bake for 15-20 minutes. allow them to cool a little then cut them in half horizontally and slather with butter, then close the scone back up so it gets all melty. devour. makes 6- 8ish scones, depending on how big you make 'em.

 

p.s. this makes muffin toppy type moist scones with a tasty crisp outside; not those dry hard crumbly kind.

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Taken on January 7, 2007