You all know I love a good scone. Some of my favorites have been Rice Krispies Treat Scones and Bacon and Cheddar Scones. I hadn’t imaged pairing blackberry and lemon, but they work well together in this scone.
I didn’t want to crush the blackberries much like the original baker, but since I used my scone pan, I didn’t fold out the dough; I just stuck them in. Probably not the best tactic, but the blackberries got in there! I didn’t realize this recipe did not have any sugar in it until the scones were in the oven. At first, I thought I just forgot to incorporate it, but after rereading the recipe, I realized that there wasn’t any. I knew my blackberries weren’t that sweet, so I sprinkled a little sugar on top. I think they needed more, but I guess it would depend on how ripe your berries are.
Blackberry Lemon Scones
Adapted from Confections of a Foodie Bride
1 1/2 cups white whole wheat flour
1 1/2 cups all-purpose flour
1 Tbsp. baking powder
1 tsp. salt
8 Tbsp. (1 stick) chilled unsalted butter, cut into small cubes
Juice and zest of 1 lemon
3/4 to 1 1/2 cups buttermilk
6 oz fresh blackberries
1 large egg
2 tsp. water
1. Preheat oven to 400°. Prepare a scone pan with cooking spray.
2. Using a mixer fitted with a paddle attachment, combine flours, baking powder, and salt on low speed. With mixer running, gradually add cubes of butter and lemon zest until the mixture is crumbly and studded with flour, resembling small peas.
3. Add lemon juice and 3/4 cup of the buttermilk. Mix by hand just until all ingredients are incorporated. If dough is too dry to hold together, use remaining buttermilk, adding a couple tablespoons at a time, until dough is pliable and can be formed into a ball. Stir as lightly and as little as possible to ensure a lighter-textured scone.
4. Form scones in scone pan. Lightly press blackberries into each scone.
5. Whisk egg and water in a small mixing bowl to combine. Brush each wedge with egg wash.
6. Bake for 18 to 20 minutes, or until golden brown and no longer sticky in the middle.