In late summer when blackberries are ripe, these scones are a delicious morning tea or breakfast treat. If you save some berries in the freezer, they can be enjoyed any time.
- 2 cups whole wheat pastry flour
- 2½ teaspoon baking powder
- 1 scant teaspoon salt
- 2 tablespoons sugar
- 1 teaspoon dried lavender flowers
- Optional additional flavors (choose no more than one): zest of one lemon, ½ teaspoon ground allspice, ½ teaspoon cinnamon
- ¼ cup cold butter, cut into small cubes
- 1 cup blackberries (preferably frozen)
- 1 egg
- ½ cup milk
In a large bowl, mix together the flour, baking powder, salt, sugar and lavender, any other chosen flavors.
Add the butter and cut it into the flour mixture with a pastry blender, until it resembles large crumbs.
Add the blackberries and gently toss the mixture together.
In a small bowl, whisk together the egg and milk.
Add the milk mixture to the flour mixture and gently fold the ingredients together. Be careful to not break up the blackberries (This is where it helps to have frozen berries).
Form the dough into a ball, and then flatten into a disk, six to eight inches in diameter.
Wrap the dough disk in plastic, and refrigerate for at least 20 minutes.
Heat the oven to 450oF.
Set the scone disk on a parchment lined baking sheet, and cut as a pie into 8 pieces.
Bake for 10 to 12 minutes, or until lightly browned, and cooked through.
Enjoy!
Recipe by Jane Blaisdell, 2018.
made simply, by jane 