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Blackberry Scones from The Big Sur Bakery Cookbook

kept byhawk206
recipe byThe Kitchn
Notes: 

A few notes on the recipe and my changes. The authors are precise about keeping everything very cold. They instruct you to freeze the fruit for a little while before adding it, which helps it stay distinct in the scones (a very smart technique). They also have you chill the bowl of dry ingredients and butter before mixing. Don't skip this; it gives great results.

The original recipe specifies huckleberries or blueberries, but the authors say they rely on what's in season to guide them in the day's flavors. Peach is a favorite here, and blackberries are in season right now for me so that's what I use.

Also, the recipe instructs you to form the scones by packing the dough into a round cookie cutter, then lifting the cutter away. This creates very large scones — small cakes, practically — and I prefer smaller scones that I create by pressing a handful of dough into a thick puck. With this approach, I get over 2 dozen scones from this recipe, although the original yield is 1 dozen.

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Ingredients: 

1 cup fresh huckleberries, blueberries or other fresh ripe fruit
3 1/2 cups all-purpose flour
1 cup granulated sugar
1 tablespoon baking powder
2 teaspoons baking soda
1 1/2 teaspoons kosher salt
1 cup (2 sticks) cold unsalted butter, cubed
2 tablespoons vanilla extract
3/4 to 1 cup well-shaken cultured buttermilk
2 to 4 tablespoons turbinado sugar


 

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