Blackberry Lemon Scones

There are certain foods I become obsessed with making.  Scones are one of those foods. My scone baking began with my grandmother, but while living in NYC and working above Dean & DeLuca; it turned into an obssession. I have so many variations and make them according to what is in season. So, blackberry lemon scones are on deck today.  Wonderful with coffee. Not overly sweet. Just enough.

This is a basic scone dough recipe—no clue over the years where it is from: one of those “I know it by heart kinda things.”  I change add-ins up based on season and current mood. Be adventurous!  You have the measurement for fruit, so if you want to add spice or vanilla...a 1/2 to. full teaspoon should do the trick.  

Two hints before we dive in:  

1. Very cold butter is key!

2. This is a crumbly dough. Don’t overwork it.  Just enough to stay together. 

Ingredients

• 2 cups all-purpose flour

• 1/3 cup sugar, plus more for scone tops

• 1 t baking powder

• 1/4 t baking soda

• 1/2 t kosher salt

• 8 T cold unsalted butter, cut up

• 1/2 cup sour cream or Greek yogurt 

• 1 large egg

Add Ins:

• 1 T grated lemon zest

• 6 ounces fresh blackberries

Directions

• Preheat oven to 400. Line baking sheet with parchment. 

• In large bowl, whisk together dry ingredients.  Add COLD butter.  Using pastry cutter or fork, cut butter into flour until it resembles course meal. 

• In separate bowl, whisk wet ingredients to combine. Pour into flour and using rubber spatula, fold until crumbly dough forms.  

• Add blackberries and lemon zest. Fold. Some berries will burst). 

• Dump crumbly flour onto parchment lined baking sheet.  Press and push together to form approx 8-10 inch disc.  (Don’t over Work!).  

• Using knife cut into 8 wedges and dust top with sugar. 

• Bake 14-16 mins.