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Blackberry Scones

Source of Recipe


Alegria Oceanfront Inn & Cottages (Mendocino, CA)



List of Ingredients



• 1 beaten egg, divided
  
• ¾ cup buttermilk
  
• 1 tsp vanilla extract
  
• ½ tsp grated lemon zest
  
• 2 cups flour
  
• 2 tsp baking powder
  
• ½ tsp baking soda
  
• ½ tsp salt
  
• ¼ cup sugar
  
• ½ cup plus 2 Tbsp chilled unsalted butter (1¼ stick), cut into ½-inch pieces
  
• 1 cup blackberries (fresh or frozen)
  
• ½ cup heavy cream
  
• 1 Tbsp coarse sugar
  






Instructions



1. Heat the oven to 375° F.
   
   
2. Mix together half the egg, buttermilk, vanilla extract and grated lemon zest in a medium bowl. In a large bowl, sift together the flour, baking powder, baking soda, salt and sugar. With a pastry cutter or fork, cut the butter pieces into the flour until the mixture resembles coarse cornmeal. Gently fold the blackberries into the flour mixture, then add the buttermilk mixture, carefully stirring to avoid breaking up the berries until a loose, soft dough forms.
   
   
3. In a small bowl, whisk together the remaining half of the egg with the heavy cream; set aside. Using an ice cream scoop or measuring cup, scoop out rounded ¼-cup portions of dough onto a greased baking sheet about 1½ inches apart. Brush each of the scones lightly with the egg-cream mixture (you will not use all of it) and sprinkle each with a little of the coarse sugar. Bake 30 to 35 minutes until the scones are puffed and the tops are golden brown.
   
   Makes 1 dozen.