I love coffee.
I especially love my morning coffee.
If someone is coming over to have coffee with me—even better!
But, having morning coffee with girlfriends that you haven’t seen in a while? Now that should be a bit of a celebration, and that means a reason to bake!
Okay, so maybe I was looking for an excuse to use some of the lovely lemons sitting on my counter.
Maybe, just maybe, I am a person who is certain that most of the world’s problems could be solved with the proper combination of flour and sugar, held together with a bit of butter. But I’m about to run down a bunny-trail, so back to the baking. And the lemons. And the wild blackberries in the freezer that joined them to make Wild Blackberry-Lemon Scones.
Coffee, fresh scones, and sweet friends. What a beautiful start to the day. I hope your day started beautifully too!
Wild Blackberry-Lemon Scones
2 cups flour
4 Tblsp sugar, divided
1 Tblsp baking powder
¼ tsp salt
zest from 1 large or 2 med lemons, divided (Squeeze the juice out after and use it for the glaze)
1 cup wild blackberries (Tame berries will work too, and frozen berries are easier to work with-they don’t smoosh up so badly when you stir them into the dough)
1 egg, lightly beaten
8 Tblsp unsalted butter (1 stick, cut in slices)
¼ cup milk
¼ cup heavy cream
1 tsp vanilla extract
Preheat oven to 350 degrees F
Place blackberries in a small bowl and toss with 2 Tblsp of the sugar; set them aside.
In another small bowl, mix the egg and the remaining liquid ingredients together and set aside. (I use a glass measuring cup, using the increments marked on the side to measure in the milk and cream. Then I toss in the vanilla and egg and mix it together with a fork to blend it, and it’s ready to go when I need it.)
In a medium sized bowl, mix together the flour, remaining sugar, baking powder, salt, and half of the lemon zest.
Working with a pastry fork (or 2 knives, or your fingers if they’re nimble and not too warm) cut the butter into the dry mixture until it has the consistency of gravelly sand. Stir in the blackberries, then gently mix in the liquid until everything is just combined and holding together.
Place the dough onto a lightly floured surface, and pat down into a circle about an inch high. Cut into 8 pie-shaped pieces, dipping your knife or pastry cutter in flour each time.
Place the scones on a parchment lined baking sheet*, and bake for 25-30 minutes, or until they have browned lightly all over.
When they have cooled, spoon the following glaze over them:
1 ½ cups powdered sugar
remainder of lemon zest
2 Tblsp fresh lemon juice (more or less depending on how thick you want it)
Mix together to make a pourable paste.
*If you prefer a scone that is less sweet (or if you forgot to get powdered sugar the last time you went shopping), you can sprinkle a little granulated sugar on them at this point, and skip the glazing step.
Share with YOUR sweet friends or family, and enjoy!