So this is the second time that I’ve made these scones. They’re SO good, but it’s really messy to work with. This time, I thought I’d try scooping them onto a cookie sheet with an ice cream scoop instead of cutting them into triangles. I drizzled some honey on top to sweeten them up a little, too. They were really good, but I’m still convinced that there has to be a better way to actually work with this dough. Hmm…
Blogger – everybodylikessandwiches
1. Preheat oven to 425 degrees Fahrenheit. Whisk the milk and the egg together until frothy and then set aside. In a large bowl, blend the flour, baking powder, and salt. Add the butter and blend the mixture with your hands until you have no lumps larger than a pea. Add the sugar and the blackberries and toss about until the blackberries are coated with the flour mixture. Add the egg mixture slowly until the dough comes together. Leave any remaining egg mixture to brush on as glaze.
2. Turn dough out onto a clean counter and knead it no more than 12 times. Pat dough into a round approximately 1/2 an inch thick, and cut into 8 wedges. Place on an ungreased baking sheet or a Silpat. Using a pastry brush, glaze wedges with remaining egg mixture. Bake for 10-15 minutes, or until golden. Cool on a wire rack.
MacGourmet Rating: 5 Stars