Research that Tastes Good


I’m writing a new cozy romantic novella set in the fictional town of Blackberry Cove. The plot requires a decadent signature scone. Blame it on my muse.

I googled a few recipes, whacked my way through the thorny end of season blackberry brambles near my home, to find the juiciest berries and spent some time experimenting in the kitchen. Here’s the result:

Blackberry Cove Scones


2 1/2 cups flourblackberries-04

2 cups wild blackberries

1/2 tsp. salt

1 1/2 tsp. baking powder

1/2 cup sugar

1/2 cup cold butter cut into small pieces (or grated if frozen)

1 cup plain greek yogurt

1/3 cup milk (plus more to get the perfect consistency)

lemon zest of one lemon

1 egg white


juice from the lemon

1 cup of powdered sugar


Preparation (10-15 minutes)

1. Cut a piece of parchment paper for your cookie sheet and preheat the oven to 400 degrees F.

2. Combine dry ingredients in a large bowl and mix.

3. With a pastry tool or your hands work in the butter until it’s pea size.

Dough ready to cook
Dough ready to cook

4. Add the lemon zest and work through the dough.

5. Add the yogurt and mix (but not too much – keep the butter in it’s pea shapes).

6. Fold in the berries.

7. Put the dough out on the parchment paper and squish down so that it’s like a three inch high pizza. I pre-cut it into wedges at this point.

8. Brush with egg white.

9. Bake at 400 for 18-20 minutes (until golden brown)

10. Make the glaze while the dough is baking. Stir the sugar into the lemon juice and whisk. Drizzle it over the warm scones.

The hardest part was picking the berries. The best part was tasting the scones. If you try the recipe I’d love to hear your description of how it tastes. It is research after all.

Baked and ready to cut
Baked and ready to cut

Tip: I read on several sites that the trick to creating the perfect scone is to use cold butter and a hot oven. The combination ensures a flaky dough.

Enjoy your Monday.

Author: Jo-Ann Carson

About Jo-Ann Carson Where magic happens … Reports of Jo-Ann Carson’s death on a Gulf Island are greatly exaggerated or, at the very least, premature. The eclectic crew of ghosts that haunt her head spill onto the page in two series: The Gambling Ghosts and The Ghost & Abby Mysteries. A Viking with existential issues, a broken hearted Highlander, a Casanova man-witch and a Pirate with a secret are just a few of the males her strong heroines encounter in tales of fantasy, adventure and romance. A firm believer in the magic of our everyday lives, Jo-Ann loves watching sunrises, walking beaches near her home in the Pacific Northwest and reading by the fire. You can visit her on social media: Website * Blog * Twitter * Facebook

25 thoughts on “Research that Tastes Good”

    1. Hi Jertrie
      Don’t you hate it when that happens. It happens to me all the time. Thanks so much for stopping by and commenting.


  1. Oh yum!!!! Love this recipe, and the concept for your book! Great job! This makes me think of my recent trip to Pender Island and we bought some locally grown Blackberries there – they were the best I have ever EVER tasted, and your recipe makes me want to hop on the ferry to Pender just to get the blackberries for this divine recipe! Happy baking and happy writing! Lisa


    1. Hi Lisa
      Thank you for stopping by and commenting. I love blackberry season too. And I like using “Blackberry” in a name place, because of the image of the juicy fruit and thorny brambles. It’s fun to write about. I do hope you enjoy the scones.
      Best Wishes


    1. Hi Judy
      Thanks for linking to my blog and commenting.
      For those who want to check out Judy’s blog go to
      Best Wishes


    1. Hi Ros
      Awesome. The magic in the name works!
      And the scones are to die for.
      Thanks for stopping by and commenting Ros. You rock.


  2. Your scones look marvelous! I have been picking and freezing blackberries for weeks but haven’t baked with them. Gf baking can be tricky. But I will be making my blackberry cordial this fall. It’s simplicity itself: blackberries, sugar and vodka. The proportions are adjustable depending on how hot the summer was, i.e how sweet the berries are.You stir them all together and let them sit for two months, strain through a cheesecloth and bottle. The cordial is a beautiful dark jewel like color and pairs well with walnuts in the shell – come January.


    1. Hi Helena
      MMMMmmmm Your cordial sound delicious. Next summer I will remember to save some berries.
      I like all berries, but blackberries in particular, because they grow wild here and their flavor kind of goes “Kappowee” in your mouth.
      Thanks for stopping by and commenting.


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