Blackberry Scones

I may have bought a few too many berries

We don’t make scones nearly enough and it has nothing to do with the questions we get from across the ponders and state siders on the difference between scones and biscuits, biscuits and cookies, crips and chips, chips and fries and so forth. We won’t field such questions. We don’t always know the answer. Also, excuse us Mr. Frugal Feeding, but we still can’t say tidbit the British way without giggling.

If you’re an American, just watch BBC. And if you’re a Brit, well you should just watch BBC too. It’s really good. Showtime doesn’t have Doctor Who. Anyway, why don’t we make scones that often? We’re too busy making biscuits.

Blackberry Scones

• 1 1/2 cups all-purpose flour
• 3 tsp baking powder
• 1/4 tsp salt
• 1/4 cup butter
• 1/2 cup buttermilk (see note)
• juice and zest from one lemon
• 1 egg
• 1 cup blackberries, chopped roughly
• 1 tbsp cornmeal

Preheat oven to 400. In medium bowl, combine flour, sugar, salt. Cut in butter until mixture is crumbly. Stir in lemon zest. In a small bowl, combine egg, lemon juice and buttermilk. Add to dry mix all at once. Stir until just moistened and add berries, stirring just to combine. Turn out on a floured counter and gently knead until it forms a rough dough, about five times. Place on a cookie sheet dusted with the cornmeal. Cut into eight wedges but don’t separate. Bake until golden, about 25 minutes. Cut into wedges and serve warm.

Notes: If you don’t have buttermilk, you can put a half tablespoon of lemon juice or vinegar in your measuring cup and fill it the rest of the way to the one-half cup mark with regular milk.

About these ads