We froze nearly fifteen pounds of wild blackberries last summer and have been enjoying them in pancakes, pies, jams, smoothies, and scones. In this recipe, I use whole white flour mixed with rye flour to add flavor and keep things healthy. The lemon is optional, but the zest goes really well with berries. Make these early in the morning and enjoy with tea or coffee.
Yields 8 scones
If using regular blackberries, I would recommend roughly chopping them, as they can be quite large.
• 1 1/2 cups white flour
• 1/2 cup rye flour
• 1/3 cup sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup heavy cream
• 1/4 cup yogurt
• 1 egg
• 1 tablespoon lemon zest
• 6 tablespoons butter, cold, cut into small pieces
• 3/4 cup blackberries
Pre-heat the oven to 375°F.
In a large bowl, mix together the flours, sugar, baking powder, and salt.
In another bowl, whisk the cream, yogurt, egg, and zest.
Cut the butter in the flour mixture until you get a coarse texture.
Add the blackberries and gently coat them with the mixture.
Stir in the cream + egg and mix with your hands until just combined.
Cut the dough into 8 equal pieces and place them on a baking sheet with parchment paper.
Bake in the oven for 25 minutes.