Tuesday, March 26, 2013

Blackberry Scones

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.
The recipe comes from a very fun book for people who love to read and love to eat:  Read It and Eat:  A Month-by-Month Guide to Scintillating Book Club Selections and Mouthwatering Menus, by Sarah Gardner.  I've also made her Vintage Junk Food Dark Chocolate Cake, and can highly recommend that recipe, as well.
Onto the scones.

BLACKBERRY 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.
 

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9 Comments:

Blogger Farm Girl said...

They look and sound amazing. I think I would enjoy making these. What a fun book. I love books like that. I have an Anne of Green Gables and a Narnia and Laura Ingalls Wilder cookbook. When I would be reading those books out loud I always wanted to make the food. Especially Farmer Boy. :) I always had to make donuts.

March 27, 2013 at 5:32 PM  
Blogger Elena said...

Those look great! We have some left over blackberries from last year so this looks like a good way to use them.

March 29, 2013 at 7:58 PM  
Blogger teresa said...

they're so pretty, i'm definitely intrigued with the oats, yum!

March 30, 2013 at 4:33 PM  
Blogger Blond Duck said...

Those look marvelous!

April 2, 2013 at 7:14 PM  
Blogger Hitch & Thread said...

These these look very yummy. Sunday baking, here I come!

April 6, 2013 at 4:15 AM  
Blogger Archie the wonder dog said...

They look lovely!

April 14, 2013 at 6:23 AM  
Blogger Marty Jay Tsang said...

These look amazing!! I can't wait to try them. ALSO try making them with lemonade. It adds a sweetness and lift to the scones

April 24, 2013 at 12:42 PM  
Blogger Lynn said...

Marty Jay, I love the idea of using lemonade in these! Must give that a try. I also love the idea I saw at your site, of using lemon curd to top pancakes. Yum.

April 24, 2013 at 6:23 PM  
Blogger Our Neck of the Woods said...

These are so pretty! And sound very delicious as well. Yum!

April 25, 2013 at 11:23 AM  

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