Blackberry Buttermilk Scones
makes about 10 scones
INGREDIENTS
3 1/4 cups all-purpose flour
1/2 cup granulated sugar
1/4 brown sugar
1 tsp baking soda
1 Tbsp baking powder
1 tsp kosher salt
1 cup unsalted butter, cut into 1/2-inch cubes
3/4 cup cold buttermilk
zest from 1 lemon
1 1/2 cups fresh blackberries or blueberries, laid out and frozen {I freeze them overnight on a plate}
egg wash- 1 egg yolk, 1 Tbsb cream/milk, pink of salt all whisked together
DIRECTIONS
In a large bowl, combine flour, sugars, baking soda, baking powder and salt. Add in butter and crumble it into flour mixture with your fingertips until it’s pea and edamame bean-size. Add the buttermilk and lemon zest and lightly mix.
Put mixture immediately onto a clean surface and using the heel of your palm, flatten out the dough. Gather it back and repeat about three times, until the dough starts to hold together. Make sure not to overwork the dough. Pat into a 9x12inch rectangle, about 3/4-inch thick. Spread the frozen berries evenly on top and roll dough into a log. Then flatten the top and cut into about 10 triangles. Transfer to an ungreased sheet pan and freeze for at least 2 to 3 hours, until ready to bake.
Preheat the oven to 350 degrees Fahrenheit. Remove the scones from the freezer and space on an ungreased baking sheet about 2 to 3 inches apart. Brush with the egg wash and sprinkle with granulated sugar. Bake until cooked through and brown, about 25 minutes. They should easily lift off the pan.
Best eaten same day! {trust me..fresh is best with these guys!}
——
