Blackberry Scones

NOTE: This recipe has been redone with a pictorial, and the addition of a Lemon Glaze. You can find it ---> "HERE"



I made these for a brunch today, and they were so moist and yummy! Another great use for my stash of wild blackberries in the freezer.

2 c + 3 Tb flour, Divided*
1 Tb baking powder
3 Tb sugar
1/8 tsp kosher or sea salt
6 1/2 Tb cold butter, Divided*
1 Tb vanilla
1 c cold half & half
1 c frozen blackberries

Heat oven to 425 degrees.

Place frozen blackberries in a small bowl, and toss with 1 Tb of the flour. Put bowl back in the freezer or you will end up with mush instead of berries.

In a large mixing bowl, combine dry ingredients (remaining flour, baking powder, salt & sugar).

Cut 6 Tb of the butter into small pieces, and then "cut" into the flour mixture with a pastry blender or fork, or knives. Butter should not have any pieces larger than a pea.

Stir in vanilla and half & half, until just mixed.

Take blackberries out of the freezer, and with floured hands, gently work the blackberries into the dough.

Turn dough out onto a floured surface, and pat it into a square-ish shape. With a knife, cut dough in half each way, making 4 squares. Cut each square diagonally, making 8 triangles. Place triangles onto a baking sheet or stone. (I have a well-seasoned baking stone, you may want to line your stone/sheet with parchment paper.)

Take the remaining 1/2 Tb of cold butter, and cut it into 8 tiny pieces. Place one piece on top of each scone.

Bake for about 15-17 minutes, until scones are just turning golden brown.

Remove to a cooling rack.. Serve warm or cold.

Enjoy!