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    Blackberry Cream Scones


    Source of Recipe


    wiccadwoman

    List of Ingredients




    2 cups all-purpose flour
    3 teaspoons baking powder
    2 tablespoons granulated sugar
    1/2 teaspoon salt
    4 tablespoons butter
    2 eggs, beaten (reserve 1 tablespoon of egg white for brushing on top)
    1/3 cup whipping cream
    1 (16 ounce) can blackberries, well drained
    2 teaspoons coarse sugar

    Recipe



    In a large bowl, stir together flour, baking powder, sugar and salt until thoroughly blended. Using a pastry blender, cut in butter until mixture resembles fine crumbs. Stir in eggs and cream to make stiff dough. Turn out on a lightly floured board and knead lightly until dough sticks together.

    Divide dough into four parts. Roll each part out to make a circle about 6 inches in diameter and about 1/4 inch thick. Arrange 2 circles on an ungreased baking sheet about 1 inch apart. Spoon 1/2 the berries on each circle leaving about 1 inch all the way around. Cover with the remaining two circles and pinch around the edges to seal in the berries. Score the top of each round into quarters with a knife. Brush with the reserved egg white and sprinkle with coarse sugar. Bake at 400 degrees F for 20 minutes or until golden brown. Serve warm.

    Makes 8 scones.

 

 

 


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