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.
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 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.
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