Blackberry Scones
2014-09-07 09:23:31
Yields 2
Wonderfully fluffy and moist scones with a hint of sweetness. Use any berry or fruit that you like to make them.
Ingredients
- 1 cup fresh blackberries, huckleberries, blueberries or other fresh ripe fruit
- 3 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tablespoon baking powder
- 2 teaspoons baking soda
- 1 1/2 teaspoons kosher salt
- 1 cup (2 sticks) cold unsalted butter, cubed
- 2 tablespoons vanilla extract
- 3/4 to 1 cup well-shaken cultured buttermilk
- 2 to 4 tablespoons turbinado sugar
Instructions
- About 2 hours before making the scones, scatter the berries or fruit on a cookie sheet and put it in the freezer. (If using large berries, cut them in half.)
- Whisk together the flour, sugar, baking powder, baking soda, and salt, and drop in the cubed butter. Put the bowl in the freezer and leave it there for 30 minutes.
- Meanwhile, adjust the oven rack to the middle position and preheat the oven to 375°F. Line a baking sheet with parchment paper or a Silpat and set it aside.
- Using a pastry cutter or two knives, work the chilled ingredients together in the bowl or put in your food processor and pulse until the butter cubes are the size of peas. Return mixture to the bowl. Make a well in the center. Combine the vanilla and 3/4 cup buttermilk in a separate bowl, and pour the mixture into the well. Mix the ingredients with a wooden spoon to form a shaggy, slightly crumbly mass. (I used my hands to mix as it was thick and was not easy to get the flour in the bottom of the bowl mixed in) Let stand for 3 to 5 minutes to let the flour absorb the liquid, then fold one more time. If the dough seems simply too dry to come together, add 1 tablespoon buttermilk at a time until it just barely comes together. The dough should not be too wet; the scones will spread too much.
- Add the frozen fruit and gently mix them in, trying not to crush them.
- To shape the scones, scoop a small handful into your palm and press it into a tall, fat puck and put it on the prepared baking sheet. If the dough is too sticky to handle, drop by tablespoonfuls onto the baking sheet. Repeat, leaving enough room for the scones to double in size. Sprinkle the tops of the scones with the turbinado sugar. Bake for 15 minutes or until they are golden brown around the sides but still tender in the middle.
- Carefully transfer the scones to a cooling rack and let them cool for at least 10 minutes before serving. Cool completely before storing in a loosely covered container. Store for up to three days.
- To eat scones as leftovers, reheat in a 375° oven for a few minutes to crispin up and warm them.
Adapted from The Big Sur Bakery Cookbook
Adapted from The Big Sur Bakery Cookbook
Delish-dish blog https://www.delish-dish.com/
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