Blackberry Scones

By DeBruynC1

Ingredients

• 2cups2 cups all-purpose flour
• 1/3cup1/3 cup + 1 tablespoon sugar
• 1teaspoon1 teaspoon baking powder
• 1/4teaspoon1/4 teaspoon baking soda
• 1/2teaspoon1/2 teaspoon salt
• 1/2cup1/2 cup unsalted butter, frozen
• 1/2cup1/2 cup sour cream, cold
• 11 egg
• 1tablespoon1 tablespoon grated lemon zest
• 1container1 container (6 oz) fresh blackberries

Details

Servings 8
Adapted from inspiredtaste.net

Preparation

Step 1

1. Heat oven to 400°F. Line cookie sheet with parchment paper or aluminium foil.
2. In a large bowl, mix flour, 1/3 cup sugar, the baking powder, salt and baking soda.
3. Now, use a box grater to grate butter into flour mixture OR cut the butter into small cubes then work in with fingers until mixture looks like coarse meal.
4. In a small bowl, whisk sour cream, egg and lemon zest with a fork then add to flour and butter. Use the fork to stir everything together until just moistened. Add blackberries and gently stir into dough. Don’t worry if some of the berries are smooshed or crushed a bit.
5. Empty the loose dough out onto a clean, floured work surface then shape the dough into a 7-inch circle then cut the dough into 8 wedges and carefully transfer to the baking sheet. Sprinkle the top of each scone with the remaining sugar and bake 14 to 16 minutes or until light golden brown. Cool 5 to 10 minutes. Serve warm.

Notes:

Use a box grater with large holes for grating the stick of butter, and make sure it’s very cold for best results.

Store cooled scones in an airtight container at room temperature 1 to 2 days or in the refrigerator 3 to 4 days. They can also be frozen up to 3 weeks.