SCONE RECIPE STUDY NO. 1:
We've graduated onto our next study session, no formal congratulations necessary. In our previous session, we adapted and conquered the cookie and tested the possibilities of the zucchini. We could easily continue with developing tastes and triumphs with those two, but it is time to move on. With tomato season in full swing, we have chosen the tomato to be our ingredient study this term. The first tomato study was Tomato-Raspberry Sorbet, which can be viewed here. Continuing with the baking trend, we picked the scone as our recipe study.
I am kicking off the scone recipe with blackberries, which I learned just this week are not actually berries. What? They have been deceiving us all this time. These little black clusters of drupelets can range from sweet to sour. Some small and some large, when picking take caution because very sharp prickles stretch from their stems. But enough with the botany.
I can't really say too much about scones. I tend to shy away from them at a cafe or bakery because the always seem dry, but this blackberry and sage scone has won me over. Before creating these, I did a bit of research. Utilized a few food bloggers scone skills and combined some of their recipes.
RECIPE: The core recipe for these scones was adapted from Sarah at The Vanilla Bean Blog. The folding technique for adding in the fresh blackberries is demonstrated best by Beth at Local Milk. Prep and bake time totals 40 to 50 minutes and yields 8 large scones.
- 2 cups of flour
- 1/2 teaspoon of salt
- 1 tablespoon of baking powder
- 1 tablespoon of fresh lemon zest
- 1 tablespoon of dried and ground sage
- 1/4 cup of sugar
- 10 tablespoons of unsalted butter, cold so cutting is less messy
- 1/4 cup of heavy cream
- 1/2 teaspoon of vanilla
- 1/4 cup of sour cream
- 1 egg
- 1 cup of fresh blackberries
- Pre-heat oven to 400. Line a baking sheet with baking paper. Dust a bit of flour over the top.
- Mix flour, baking powder, sugar, salt, lemon zest, and sage in a large bowl.
- Cut the butter into pea-sized portions. Add butter to dry ingredients bowl as pea-sized butter portions are cut. Mix with spoon every time you add more butter to ensure that the pieces are not clumped together.
- Whisk the heavy cream, sour cream, egg, and vanilla together. Then add to the flour mixture. Mix until combined into a dough in a mixer with a paddle attachment.
- Dust surface with flour then spread out dough until it is approximately 12 inches by 12 inches. Sprinkle in the blackberries, then fold the dough together in thirds, making a loaf of sorts. Using a round cookie or biscuit cutter, cut your scones and then transfer them to the baking sheet.
- Bake for approximately 20-25 minutes. After the scone tops reach a golden color. Glaze is optional, but recommended. Simply brush the tops with cream then sprinkle sugar on them. Then place them back in the oven for 1-2 minutes. Let them cool for around 10 minutes.