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 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.
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.
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.