I love scones and all things scone-y. These blackberry scones are not only unique but they are absolutely delicious. Ground up oatmeal gives them a slight texture that's very nice; the blackberry jelly goodness, once baked, reminds me of Pop Tart filling. They are just the right amount of sweet.
Ok, now I'm gushing.
Give these a try, especially if you, like me, still have a stash of last year's berries in various guises -- jellies, jams, etc. I used some berry syrup I made last week that thickened up more than expected. It was absolutely perfect.
Ok, no more gushing.
Onto the scones.
1 1/2 c. oatmeal (uncooked)
1 1/2 c. flour
1/3 c. sugar
1 T. baking powder
1/2 t. baking soda
1/2 t. salt
1/2 c. butter, chilled and cut into small pieces
3/4 c. buttermilk (I just used regular milk with the juice from most of one small lemon squeezed into it. Let sit for 5 minutes and voila. Buttermilk substitute.)
3 T. seedless blackberry all-fruit spread (I used thick-ish homemade blackberry syrup)
1 egg, beaten
Place parchment paper on baking sheet (or lightly spray it with nonstick cooking spray). Put oats in blender and blend away until they become pretty fine. Dump into a large bowl and add flour, sugar, baking powder, baking soda, and salt. Mix well. Put the small blobs of butter into the bowl and use a pastry blender to incorporate butter into flour mixture. Add the buttermilk and stir. You will probably need to use your (very clean) hands to smush this all together. Knead it until it comes together. Pat the dough out on a floured surface until it's a rectangle approximately 10 inches by 8 inches and about 1/2-inch thick. Cut into 2 1/2-inch squares (12 of them). With sharp knife, cut a fairly deep "x" into each square (but don't cut all the way through). Then spoon about 3/4 t. berry spread into each "x," using fingers and spoon to ease it into the crevices. Brush pastry with the egg wash, transfer to baking sheet and bake at 375 degrees for 12 - 13 minutes, until golden. Makes 12. And they are lovely.