The other day I was out for a walk in my neighborhood, and the kids who live next door were in the wooded area across the street with a bucket. I asked them what they were doing, and they said, “We’re picking blackberries! There’s some in the back yard too!” And sure ‘nuf. Once we knew to look for them, we saw blackberries everywhere!
Now, I’m not overly fond of blackberries because they’re a little sour and have all those seeds that get stuck in your teeth. But hey, if I’ve got fresh blackberries growing all over the place, then by golly I’m gonna find a recipe for them. And besides, once you get them in some sweet dough with a sugary glaze, the sourness and seeds are no longer an issue.
So yesterday evening Blake and I went blackberry pickin’. And here’s a word of warning for anyone looking to do the same: WEAR LONG PANTS! Those suckers have thorns like you wouldn’t believe! Needless to say, after we picked blackberries, I had to pick the thorns from my skin. But nevermind about that, I don’t want to ruin your appetite!
Armed with my tupperware full of fresh blackberries, I searched for a good recipe to use. I was thinking of doing a cobbler, but once I stumbled on this recipe for scones, I knew I’d found the one. I’ve never made anything like this before where I had to make homemade dough, but it was a lot of messy, sticky, powdery fun in the kitchen. They were perfectly sweet and cakey, and we really enjoyed them. So even if you don’t care for blackberries, they’re still great!
- 4 cups flour
- 4 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
- ½ teaspoon salt
- 12 tablespoons butter, cold
- ¾ cup buttermilk
- 1 cup heavy cream, divided
- 1 egg
- 2 ½ cups blackberries (or other fruit), divided
- Granulated sugar
- 1/4 cup milk
- 1 cup Powdered Sugar
- Blend together all the dry ingredients. Cut the butter into tablespoon-sized slices and combine. Mix on low until mixture is crumbly with some butter chunks still visible.
- In a separate bowl, whisk together buttermilk, ¾ cup of heavy cream, and egg until combined. With the mixer on low, slowly pour the liquid into the bowl with the dry mixture and mix until just combined. Do not overbeat.
- Pour out onto well floured board and knead dough four or five times (You'll need flour on your hands too to keep it from sticking). Divide the dough into two equal amounts. Roll out the first piece into a circle, approximately ½ inch thick. Pour half of the berries onto the lower half of your circle. Fold the top dough down. Roll out again to ¾ inch thickness. Using a large knife or pizza cutter, cut the semi circle into 6 even-sized wedges. Repeat with the second piece of dough.
- Place scones onto a greased or parchment-lined cookie sheet. Using a pastry brush, coat the tops with the remaining ¼ cup cream and sprinkle with granulated sugar. Bake at 425 degrees for 13 minutes.
- Meanwhile, combine milk and powdered sugar to make glaze.
- Drizzle glaze over top and then sprinkle with powdered sugar.
Source: Today’s Mama