Description
These are everything a cream scone should be – light, soft, moist. The turbinado sugar adds a sweet crunch and the blackberries a burst of freshness. adapted from King Arthur Flour via Joy the Baker
Ingredients
Scale
- 200 g (1 1/2 cups) white flour
- 200 g (1 1/2 cups) stone ground whole wheat flour
- 1 Tbsp baking powder
- 1/2 tsp salt
- 67 g (1/3 cup) pure cane sugar
- 1 cup blackberries
- 1 tsp vanilla
- approx 360 ml (1 1/2 cups) heavy cream, plus more for brushing tops
- raw sugar for sprinkling
Instructions
- Preheat oven to 425 F and line a baking sheet with parchment paper.
- In a large bowl, whisk together flours, baking powder, salt, and sugar. Lightly toss the blackberries into the flour mixture with your hands.
- In a separate bowl with a lip, stir together vanilla and cream. Drizzle all but two tablespoons of the cream mixture over the dry ingredients, gently stirring as you go. (I usually end up tossing everything together with my hands.) Some of the blackberries will burst as you stir; that’s ok, but try to be gentle – you don’t want to totally decimate all of the berries. Add the remainder of the cream if the dough seems too dry. The dough should be moist but not sticky.
- Dump the dough onto a clean, lightly floured work surface, gently gather into a cohesive mass, and press out to about 3/4-inch thick. Cut out scones using a two-inch biscuit cutter. Gather the scraps and repeat.
- Place each scone one inch apart on the prepared baking sheet, brush with cream, and sprinkle with turbinado sugar. Bake for 15-18 minutes or until golden. They should feel soft yet firm when lightly pressed on top. Serve warm.
- Scones will keep in an airtight container for a day or two.
- Category: Baking, Breakfast