Wild Blackberry Scones Recipes

THE BEST BLACKBERRY SCONES

Steps:

• Preheat oven to 400 degrees.
• Sift all dry ingredients in a large bowl.
• Cut in butter. Before you add the berries - mix in the buttermilk. Add berries.
• Knead to form dough. Form dough into 3-4 inch balls.
• Place on lightly greased cookie sheet and flatten slightly.
• Bake 15 - 20 minutes.
• Remove to rakes to cool. Best served warm.

WILD BLACKBERRY SCONES

Steps:

• Preheat the oven to 425 degrees Fahrenheit. Line a large baking sheet with parchment paper. In a large bowl, whisk together flours, baking powder, sugar and salt. Cut in butter with a pastry blender until the pieces are the size of peas. Toss in the blackberries and break them into chunks with the pastry blender. Add the sour cream and milk, mixing with a spatula until the dough comes together. Using your hands, bring the dough together in a ball and turn it out into a floured surface. Pat the dough into a 1-inch high disk and divide it into six even wedges with a sharp knife. Transfer the scones to the baking sheet and sprinkle with turbinado sugar. Bake the scones for approximately 15 minutes until they are a golden color around the edges. Let cool for a minute and then transfer to a cooling rack until ready to eat.

RUTH THURSTON'S WILD BLUEBERRY SCONES

Steps:

• Preheat oven to 400 degrees F.
• Mix sugar and rind and set aside.
• In a large bowl, mix the flour, 1/4 cup of the sugar/rind mixture, baking soda, salt, and baking powder. Cut in the margarine or butter.
• In a small bowl beat eggs and reserve 1 tablespoon for the glaze. Add buttermilk to eggs and add to dry ingredients. Mix. Add wild blueberries and mix a little bit.
• Turn onto a floured board and knead for a few strokes. Divide in half. Roll each half into a 6 or 7-inch circle. Divide each circle into 6 pie shaped pieces. Transfer each piece to a greased cookie sheet. Brush each piece with egg glaze and sprinkle with orange/sugar mixture. Bake for 12 to 15 minutes or until golden brown. Best served warm.