I got some blackberries on sale this week and was thinking about ways to use them in baking. I immediately thought of scones although I have never before made them myself. I turned to one of my favorite bloggers recipes and adapted it for blackberries instead of rasberries.
I was so delighted at how easy and fast it is to throw scones together. With just a couple of steadfast rules to adhere to I’m already thinking of all the possibilities.
Rule 1. Use very very cold butter to cut into flour. Many recipes recommend cutting butter into small cubes and putting it into freezer for 10-15 minutes
Rule 2. Do NOT overwork
I topped mine with Sweet Treat, a cinnamon sugar mixture I got from my last trip to New Orleans
They turned out nice and crisp on the outside and light at fluffy, not too dense on the inside.
They are best served warm after resting 10 minutes or so. I think I might have to go eat another one now! Happy Sunday scone eating my friends!
The original recipe was made with raspberries and heavy cream, I substituted with blackberries and buttermilk with great results.
You can buy the Smitten Kitchen Cookbook on Amazon, I’ve had it on my wishlist since before it was published.
Given that this my first ever attempt at making scones I would give her recipe an A+!!! I think it is also helpful to watch a little video on making scones in general so here is one I liked. Laura’s video is on making rum raisin scones which of course is a totally different recipe but with the same basic rules: Cold butter, and do not overwork…
Do you have a favorite scone recipe? Have you made any recipes out of the Smitten Kitchen Cook Book? I’d love to hear what’s the next thing I should try.