Blackberry Scones. Right there, I am drooling!
Warm, wet and wonderful hot out of the oven; berries popping out the sides of blackberry scones. From start to finish, these are ready to eat within the hour using everyday shelf items: with the exception of those juicy berries.
We have berries growing and thriving and multiplying like 60.
Dale picks them, I clean them; we eat them. Simple! Today we had oatmeal with blackberries for breakfast, a 10 o'clock snack was a blackberry muffin from last night and lunch will be a garden fresh tossed salad topped with... Yep! Blackberries, plump purple and delicious.
The scone idea is new. Neighbors are coming over and I thought it would be appropriate to have something from the oven, smelling delicious and easy to eat. These treats beckon a hungry guest to come a little bit closer to the plate, especially with the crumbled butter and confectioner's sugar on top.
I know I will be dreaming of other berry perfections, as the freezer is filling. I have lots of time and lots of company coming!
Makes 6 scones
Preheat oven to a hot 450 degrees
1 1/2 c flour
3 t baking powder
1 t salt
1/4 c shortening
3/4 c milk
1 c fresh blackberries
1 1./2 T cold hard butter
3 T confectioner's sugar
In a medium sized mixing bowl, add all dry ingredients. With a fork, lift and mix ingredients. Add shortening and mix in with a pastry blender, or 2 knives. When mixture looks like meal add milk. DO NOT OVERMIX.
Turn out on floured surface. Knead 2 or 3 times, flatten out and place berries on top. Fold dough over, flatten. Fold again and flatten into a circle. Sprinkle with a good shake of cinnamon. Cut into 6 slices. Place on ungreased baking sheet. Bake for 12 minutes or until golden brown and smelling wonderful!
Cool on a baker's rack and top with crumble: butter and confectioner's sugar mixed using the back of a fork.