Blackberry Scones

I thought it would be a good idea to do something different last weekend so we went and picked our own blackberries.  We have picked apples for a few years but this was a first for blackberries.  I found a place close to our house at the shore and the fruit is pesticide free which is always a plus.  The Berry Farm At Colts Neck is right behind the well known and always crowded Delicious Orchards store.  After picking our blackberries we went there to get some cider donuts, a blueberry pie, some zucchini, and a few green tomatoes.  They also have a farm a few minutes from this one that you can pick your own peaches and nectarines which I hope to do some time soon.  This recipe is from  www.inspiredtaste.net. 

Ingredients:

2 cups all purpose flour

1/3 cup sugar

1 tsp baking powder

1/4 tsp baking soda

1/2 tsp salt

1/2 cup unsalted butter, frozen

1/2 cup sour cream, cold

1 egg

1 tbsp grated lemon zest

8 oz blackberries

course sugar for sprinkling

Heat oven to 400 degrees.  Line cookie sheet with parchment paper.

In a large bowl mix together flour, sugar, baking powder, baking soda, and salt.

Using a grater, grate frozen butter into flour mixture or cut the butter into small cubes and then work in with your fingers until the mixture looks like coarse meal.

In a small bowl whisk sour cream, egg and lemon zest with a fork and then add to flour and butter mixture. Use a fork to stir everything together until just moistened.  

Add blackberries and gently stir into the dough.  Its almost impossible to mix and not squish a blackberry or two but that will give the dough a little color.  

Empty the loose dough onto a clean floured work surface and then shape the dough into a circle.  Cut the dough into 8 wedges.

Carefully transfer to a baking sheet.  Sprinkle the top of each scone with the coarse sugar and bake for 13-15 minutes or until they are light golden brown. 

Cool for 10 to 15 minutes.  Serve warm or cold.

Enjoy!  Susan

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