Summer storms are in full swing around here and I’m thrilled. It cooled down a little bit during 2 days so I turned my oven on and baked some amazing scones with wild blackberries my friend foraged in the mountain. So good.
I decided it would be fun to that with my 2 year-old and it was but it took SO long, like so loooong. I was all “it’s worth it we’re bonding” you know… Up until she runs straight to my face with said scone in hand and says it tastes yucky. Too bad for you kiddo, Mama’s gonna eat it all. And I did. The lemon zest you should not miss on! It really enhances the recipe in the best way.
Next time I’ll do lime, it must be glorious too! And if you happen to hate lemon (WHO?), you can add some chocolate chips 😉
Blackberries and lemon scones (8 scones) :
- 350g (2 + 1/2 cup) flour
- 70g (1/3 cup) sugar
- 113g (4 ounces) butter
- 2 tbsp dried yeast
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 egg
- 150ml (1/2 cup + 2 tbsp) milk
- 2 tbsp lemon zest (1/4th of a lemon)
- 2 big handfuls blackberries
Preheat the oven at 400°F or 200°C. Line a baking sheet with parchment paper.
In a large bowl, mix salt, yeast, baking soda, flour, sugar and lemon zest. Cube your cold butter and add it to the mix. Mix with the tip of your finger until the texture is sandy.
In an other bowl, whisk egg and milk together. Pour the mixture a little at the time in the flour and mix. Dough must be moistened but not sticky, you must be able to work with it. I used 3/4 of my mixture.
Add the berries. Don’t be shy, mix thoroughly.
Put the dough on a lightly floured surface and shape a circle of 20cm. Cut 8 triangles.
Put the scones on the baking sheet and with a brush, brush the remaining egg and milk mixture.
Bake for 15-20 minutes at 400°F or 200°C, top must be golden brown.
Enjoy with a hot cup of tea!