Tasty Tuesday Blackberry Scones

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!

Blackberry Scones
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
ground cinnamon

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.byDeborahonTuesday, August 09, 2011Military Life:,,,,

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