Early blackberry treats, part 2… Scones

August 25, 2010

The same week that we went blackberry picking there was a charity afternoon tea organised at my office, so I said I would donate 10 scones thinking I would use my blackberries up this way…

This blog post over at http://cannelle-vanille.blogspot.com/ inspired me… however mine are not gluten-free.

The recipe yielded so much more than I thought it would, maybe the blackberries stretched it out… I made quite a mess and used every tray we have to cook them all.

I made some normal size and some mini ones…

You need;
225g self-raising flour
1 tsp baking powder (or cream of tartare, this makes them really light and fluffy)
1tsp bicarb soda
pinch salt
50g butter
25g caster sugar
125ml whole milk (plus extra for brushing)
1 egg
plus I used about 250g blackberries (maybe a little more)

1. Grease two baking sheets.
Sift the flour, baking powder, bicarb soda and salt into a bowl. Cut the butter into small chunks and add them to the flour and rub the butter into the flour until the mixture looks like fine breadcrumbs.
Add the sugar and milk.
2. Use a blunt knife to mix everything to make a soft dough. Add your blackberries.
3. Sprinkle an area of your work surface with flour and put the dough onto it. Roll it out until the dough is about 2cm thick – it might make only 2 or 3 scones but believe me, it’s worth it. You will need flour on your rolling-pin as well as the blackberries make it quite sticky.
4. Cut circles from the dough with the cutter. Squeeze the scraps into a ball and roll them out again. Cut more circles until you have run out.
5. Put the circles onto the baking sheets, leaving no space between each one. Brush the tops with a little milk and the egg yolk mixed together.
6. Bake the scones for 7-10 minutes on the top shelf of the oven. They will rise and turn golden. Lift them onto a wire rack to cool.

A great excuse to get my cake stand out…

Biggie thought they looked delicious…

I had enough to take 15 into work, plus one extra for each of my team (mini ones) and even another 10 for the Boy to take to his work!

I am using fruit in scones more often, they were yummy, so soft and the fruit had all caramelised on the outside and gone all gloopy inside.

I ate mine plain with some coffee in the morning, they didn’t even need anything on top!

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